Description
A delightful Apple Danish pastry recipe featuring flaky puff pastry filled with tender, cinnamon-sugar spiced Granny Smith apples, perfect for breakfast or an elegant dessert.
Ingredients
Scale
Pastry
- 2 packs Puff pastry
- 1 Egg (for the egg wash)
- Splash of milk (for the egg wash)
Filling
- 4 Apples (Granny Smith)
- Lemon juice (to prevent browning)
- 100 g Granulated sugar
- 1 teaspoon Cinnamon
- 4 tablespoons Almond flour
Instructions
- Prepare the Puff Pastry: Thaw store-bought puff pastry in the refrigerator until pliable but still cold, or prepare your own rough puff pastry following your preferred method. This ensures the dough remains flaky and rises well during baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the dough to roughly 3 mm (⅛ inch) thickness. Cut into 8 equal squares about 15 x 15 cm (6 x 6 inches) each, then place on parchment-lined baking trays spaced 2 inches apart. Refrigerate while preparing the filling to keep the dough firm.
- Prepare Apple Filling: Peel, core, and halve the apples. Slice each half thinly to about 2-3 mm thickness while keeping slices together. Sprinkle slices with lemon juice immediately to prevent browning. In a small bowl, combine granulated sugar and cinnamon for the spiced sugar topping.
- Shape the Pastry: Take one square at a time, fold it diagonally into a triangle. Using a sharp knife, cut one strip parallel to each of the two open sides of the triangle, starting 1.5 cm (½ inch) from the base corner and stopping 1.5 cm from the top point, leaving the tip intact. Gently unfold back into a square.
- Add Filling and Create Lattice: Sprinkle ½ tablespoon of almond flour evenly across the center of each square. Place one half apple, thinly sliced, on top. Fold the left-hand border strip diagonally across to the opposite side, then do the same with the right-hand strip crossing over to frame the apple filling. Press gently where the strips overlap to secure.
- Add Cinnamon Sugar and Egg Wash: Sprinkle the cinnamon sugar mixture generously over the apple slices for added sweetness and spice. Brush the pastry borders with an egg wash made by beating one egg with a splash of milk to give a glossy, golden finish.
- Chill Before Baking: Repeat the assembly for all squares. Refrigerate or freeze the prepared danishes while preheating the oven to 200°C / 400°F (conventional, no fan) to maintain the shape and ensure optimal puffing.
- Bake: Place the danishes on the center rack and bake for 30-35 minutes until the pastry border is deeply golden and well puffed, and the apples become tender. If browning too quickly, cover loosely with foil to prevent burning. Check the base for a deep golden brown to confirm doneness before removing from the oven.
- Cool and Serve: Allow the danishes to cool on the tray for 5 minutes before serving warm. They are best enjoyed fresh on the day but can be stored as detailed.
- Storage and Make-Ahead Tips: Store finished danishes at room temperature for up to 1 day or refrigerate for up to 2 days. Reheat in the oven at 180°C / 355°F for 6-8 minutes. For make-ahead, cut and refrigerate pastry squares and prepare apple slices separately; assemble just before baking to preserve freshness.
Notes
- Use Granny Smith apples for their tartness and firm texture, which hold up well during baking.
- Sprinkling lemon juice on apple slices prevents browning and keeps them fresh-looking.
- Almond flour helps absorb excess moisture from the apples and keeps the pastry crisp.
- Egg wash adds a beautiful golden shine and helps brown the pastry edges.
- Cover with foil if pastry browns too fast to avoid burning.
- Store assembled danishes in the fridge or freezer before baking to maintain shape and ease handling.
- Reheat danishes gently to restore flakiness without drying out the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: European
Keywords: Apple Danish, Puff Pastry, Cinnamon Apple Pastry, Breakfast Pastry, Easy Danish Recipe
