What is the best apple for baking?

Choose a firm apple variety such as Granny Smith, Pink Lady, Gala or Fuji. Softer types of apples won’t stand up to the baking.

Can this be made ahead of time?

Yes! I recommend assembling the entire danish and then wrapping it with plastic wrap on the baking sheet up to 2 days ahead. When you are ready to bake it allow it to sit at room temperature for an hour before baking OR add about 5 extra minutes to the baking time if starting cold.

How do you store leftover apple danish?

Store these in an airtight container at room temperature for up to 3 days (if you manage to have leftovers!) Reheat in the microwave.

Can I freeze this recipe?

You can freeze apple danishes either before or after baking. To freeze before baking , assemble the danish on a baking tray lined with parchment paper. Freeze on the dish for 3-4 hours or until frozen through. Remove to a freezer bag for storage in the freezer for up to 3 months. To bake simply place it on a baking dish frozen and extend baking time 15-20 minutes longer. To freeze after baking, place in a freezer-safe container and store for up to one month. Reheat in the oven until heated through.

Apple Danish Braid

Name: Apple Danish Braid
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 egg; 1 tablespoon water; 1 puff pastry dough sheet, thawed; 4 tablespoon butter; 1/2 cup granulated sugar; 1/4 cup water; 2 teaspoons cornstarch; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; pinch of salt; 2 large apples, peeled and diced; 2 tablespoons brown sugar; 1/4 teaspoon cinnamon; 1/4 cup flour; 1 1/2 tablespoons butter, softened

Description

It’s easier than you think to make this beautiful homemade Apple Danish! A delightfully flaky crust is filled with caramelized apples and crumble topping makes this recipe a fall favorite!

Ingredients

Units Scale

1 egg
1 tablespoon water
1 puff pastry dough sheet, thawed

Apple Filling

4 tablespoon butter
1/2 cup granulated sugar
1/4 cup water
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
2 large apples, peeled and diced

Brown Sugar Crumble

2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup flour
1 1/2 tablespoons butter, softened

Cook Mode Prevent your screen from going dark

Instructions

Combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt in a medium saucepan.
Heat over medium heat until boiling.
Boil 2 minutes while stirring often, then add diced apples.
Simmer 5 minutes, stirring constantly.
Remove the pan from heat and allow to cool.
Mix dry crumble ingredients in a bowl (brown sugar, cinnamon and flour.) Cut in butter with two knives or a pastry cutter until thoroughly blended and crumbly.
Preheat oven to 400 degrees Fahrenheit.
Lay puff pastry sheet on the baking sheet, use a knife to cut 1″ slices into the outer thirds of the dough.
Spread cooled apple mixture along the middle third, then top with crumble.
Fold over the outer edges to “braid” them bu criss-crossing them at a slight downward angle.
Beat together egg and water and use a pastry brush (affiliate link) to coat the top of the danish.
Bake for 20 minutes or until golden brown.

Notes

Store at room temperature in an airtight container up to 3 days.

To make ahead up to two days, refrigerate assembled danish wrapped in plastic wrap. Bake extra 5 minutes from chilled or allow to come to room temperature before baking.

To freeze before baking, assemble the danish on a baking dish lined with parchment paper. Freeze on the dish for 3-4 hours or until frozen through. Remove to a freezer bag for storage in the freezer up to 3 months. To bake simply place on a baking dish frozen and extend baking time 15-20 minutes longer.
To freeze after baking, place in a freezer safe container and store up to one month. Reheat in the oven until heated through.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 354
Sugar: 20.7 g
Sodium: 379.9 mg
Fat: 20.5 g
Carbohydrates: 40.3 g
Protein: 3.7 g
Cholesterol: 44.2 mg