apple danish pastry recipe

Written ByJenny Smyth Posted on
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The Best apple danish pastry recipe

I’ve been making this apple Danish pastry recipe for years, and it’s always a hit with my family. The combination of tender apples, flaky pastry, and sweet glaze is a match made in heaven.

I love how easy it is to make, and the best part is that it’s perfect for any occasion – whether it’s a special holiday dinner or just a Tuesday morning. My kids adore helping me mix the dough and fill the pastries with cinnamon-spiced apples.

It’s a great way to get them involved in the kitchen, and they always seem to enjoy the process almost as much as the end result. Plus, it’s a fantastic way to use up any leftover apples from our weekly grocery run.

The original recipe hails from Denmark, where these types of pastries have been enjoyed for centuries. Over time, I’ve tweaked it to suit our tastes – using less sugar, adding extra spices, and perfecting the flaky crust.

This adaptation has become a staple in our household, and I’m excited to share it with you today.

Apple Danish Pastry

4.6 from 1736 votes

Flaky and buttery Danish pastry filled with a sweet apple compote and topped with a crunchy streusel. Perfect for breakfast or brunch.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

2 cups all purpose flour
1 tsp salt
1 tbsp sugar
1 cup cold unsalted butter (cubed)
1/2 cup cold water

For the Apple Filling

4 medium apples (peeled, cored, and sliced)
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For the Streusel Topping

1/2 cup all purpose flour
1/4 cup brown sugar
1/4 cup cold unsalted butter (cubed)
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a baking sheet with parchment paper.
3In a large bowl, combine flour, salt, and sugar.
4Add the cubed cold butter and mix until the mixture resembles coarse crumbs.
5Gradually add cold water, mixing just until the dough comes together.
6Divide the dough into 8 equal pieces and shape into balls.
7Place the dough balls on the prepared baking sheet, spacing them evenly apart.
8In a medium bowl, combine sliced apples, sugar, cinnamon, nutmeg, and lemon juice.
9Mix well to ensure the apples are evenly coated.
Set aside.
10Using a rolling pin, roll out each dough ball on a lightly floured surface until it is about 1/4 inch thick.
11Place a spoonful of the apple mixture in the center of each rolled-out dough.
12Fold the dough over the apple filling, pressing the edges to seal.
13Place the pastries back onto the baking sheet, seam side down.
14In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping.
15Add the cubed cold butter and mix until the mixture resembles coarse crumbs.
16Sprinkle the streusel topping evenly over the pastries.
17Bake for 25 minutes, or until the pastries are golden brown and the filling is bubbly.
18Allow the pastries to cool slightly before serving.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a sweeter filling, add a tablespoon of honey or maple syrup to the apple mixture. You can also add a pinch of nutmeg to the streusel topping for an extra layer of flavor.

Watch Video Of How Apple Danish Pastry Works

This apple Danish pastry recipe has become a staple in our household over the years, and I’m confident it’ll become one in yours too!

Not only does it taste amazing when fresh out of the oven, but it’s also incredibly versatile – perfect for breakfast on-the-go, an afternoon snack, or even as part of a larger brunch spread.

As an added bonus, these pastries freeze beautifully; simply thaw at room temperature before serving.

❓ Frequently Asked Questions About Apple Danish Pastry

Q: What type of apples are best for this recipe?

A: For this recipe, you’ll want to use a mix of sweet and tart apples such as Granny Smith and Honeycrisp. This will provide a nice balance of flavors and textures. You can also use other varieties like Golden Delicious or Braeburn if you prefer.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the dough and filling up to 24 hours in advance. Simply refrigerate or freeze until ready to assemble and bake.

Q: How do I store leftover pastries?

A: Store leftover pastries in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. When reheating, wrap individually in foil or paper towels to prevent moisture buildup.

Q: Can I substitute the glaze with something else?

A: While the traditional glaze is delicious, you can also try using a powdered sugar-based glaze or even just dusting with cinnamon or nutmeg for added flavor.

Q: Do I need special equipment for laminating the dough?

A: No special equipment is required; simply roll out the dough between two sheets of parchment paper until thin.

Q: How do I reheat pastries without drying them out?

A: To prevent pastries from drying out when reheating, wrap them tightly in foil or plastic wrap before microwaving or baking until warmed through.

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