Description
This Apple Danish Pastry with Cinnamon Crumb recipe features flaky puff pastry twisted into elegant shapes, filled with a warm spiced apple filling, and topped with a crunchy cinnamon crumb and sweet vanilla glaze. Perfect for breakfast or dessert, these danishes combine a buttery crust with tender apples and aromatic spices for a delightful treat.
Ingredients
Scale
Apple Filling
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup water
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- 2 large peeled and diced Granny Smith apples
Puff Pastry
- 1 (17.3-ounce) box puff pastry dough (two sheets)
Crumble Topping
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 ½ tablespoons unsalted butter, melted
- ¼ cup all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Make Apple Filling Base: In a medium saucepan, combine unsalted butter, granulated sugar, water, cornstarch, cinnamon, nutmeg, and a pinch of salt. Melt these ingredients over medium heat, stirring continuously, then bring the mixture to a boil.
- Cook Apples: After boiling for 2 minutes, add the peeled and diced Granny Smith apples to the mixture. Bring the mixture back to a boil over medium-high heat and cook for 5 minutes, stirring frequently to thicken the filling. Remove from heat and allow the filling to cool.
- Prepare Puff Pastry: Unfold the puff pastry sheets on a lightly floured surface. Using a rolling pin, gently roll each sheet out to a 10×10 inch square. Then, with a pizza cutter, slice each sheet into 12 even strips.
- Shape Danishes: Connect two strips by overlapping a half inch and pressing together, then twist the strips around themselves and press the end to seal. Place six formed danishes on each parchment-lined baking sheet, then press down the center of each danish to create a well for the filling. Spoon a portion of the cooled apple filling into each indentation.
- Prepare Crumb Topping: In a small bowl, mix brown sugar, cinnamon, and melted unsalted butter. Stir in all-purpose flour until the mixture becomes thick and crumbly.
- Apply Egg Wash: Whisk together the egg and water in a small dish, then brush this egg wash over each pastry to ensure a golden, shiny crust.
- Add Crumb Topping and Bake: Sprinkle the crumb topping evenly over each danish. Bake in the preheated oven for 16-18 minutes, or until the edges turn golden brown. Once baked, remove from oven and allow the danishes to cool for 5 minutes.
- Make Glaze: While the danishes cool, prepare the glaze by combining powdered sugar, heavy whipping cream (or milk), and vanilla extract in a small bowl. Stir until smooth and creamy.
- Glaze Danishes: Drizzle the glaze evenly over the warm apple danishes. Serve immediately or at room temperature for a deliciously sweet finish.
Notes
- Make sure the puff pastry is well chilled before handling to prevent sticking and tearing.
- You can substitute Granny Smith apples with other tart apples like Honeycrisp or Braeburn for different flavor profiles.
- The glaze can be replaced with a simple dusting of powdered sugar for a lighter finish.
- Store leftover danishes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- Reheat danishes in a 350°F oven for 5-7 minutes to restore crispiness before serving.
