Best 6 Apple Danish Pies Recipes

DANISH PASTRY APPLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

EASY APPLE DANISH

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

APPLE DANISH

Steps:

• In a medium sauce pan, combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt together. Melt over medium heat and bring to a boil. Boil 2 minutes, stirring frequently, and then add in apple. Bring back to a boil over medium-high heat and cook for 5 minutes, stirring often. Remove from heat and let cool.
• Mix the brown sugar, cinnamon, and butter together and then mix in the flour until thick and crumbly. Set aside.
• Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
• Unfold one thawed puff pastry sheet at a time and roll out to 10x10 inches. Use a pizza cutter and make 12 even strips. Connect two strips together by overlapping by a half inch and pressing together. Twist the ribbon and then snail it around itself and press the end to the rest of the dough. Place on a parchment lined pan (6 danishes per baking sheeand press the middle down. Place a spoonful of apple filling in the wells.
• Mix the egg and water together in a small dish and brush the pastry with it. Sprinkle the crumb topping over the tops of each danish and then bake for 16-18 minutes until edges are golden. Let cool for 5 minutes and then glaze.
• Mix glaze ingredients together and drizzle over the warm apple danish.

APPLE DANISH

Steps:

• 1. In a large bowl, Sift together two times the sugar, salt, flour, cinnamon and fresh grated nutmeg. Set aside.
• 2. For the crust, seems everybody has their own favorite recipe, so I won't bore you with my recipe...you can use your favorite pie crust recipe. Just add 1 egg to the dough.
• 3. Divide dough into two parts. On a floured surface roll half the dough to approximately 1/3" thick. To fit the jellyroll pan, lining both the bottom and up the sides. Line a jelly roll pan with dough. Chill in the refrigerator while preparing the filling.
• 4. NOTE: If making your own crust instead of purchasing store boughten, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
• 5. APPLE FILLING: For each of apples, I cut each in half, then I cut in half, then in half again. Peeling each wedge, and making sure to remove the core. Cut each wedge into bigger sized chunks, placing in a bigger bowl.
• 6. Combine the sugar mixture with the apples, mixing to evenly coat apples. Chill in refrigerator, so to keep apples COLD.
• 7. Spoon the apple mixture into crust-lined jellyroll pan. Dot with the 2 tbsp. butter.
• 8. Now the fun part... Roll out top crust and gently transfer, making sure to completely cover the apples and sealing the edges. Make 5 to 7 small slits, allowing steam to escape. Refrigerate while pre-heating the oven.
• 9. Pre-heat oven to 375 °F.
• 10. Bake in the pre-heat oven at 375 F degrees for 1hour, or until apples are tender and the crust is a golden color.
• 11. Remove it from the oven, and cool on a cooling rack. Cool at room temp. for 1 hour.
• 12. THE GAZE Ingredients: 1 cup confectioner's sugar, sifted 2 tablespoons unsalted butter, melted 1 tablespoon milk 1 tsp. vanilla extract Directions: * ​Combine all ingredients in a small bowl, mix until smooth and creamy. * Drizzle over the slight warm Apple Danish. Cool completely, and cut into squares.
• 13. I hope your family enjoys my Apple Danish recipe as much as my family has!!! God Bless, and happy baking!!!

APPLE DANISH PIES

Steps:

• In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
• Add apples and juice; toss to coat.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat.
• Separate crescent dough into four triangles.
• On a lightly floured surface, roll two triangles into 5-in. circles.
• Place each into an 8-oz. ramekin, pressing dough onto the bottom and 1/2 inches up the sides.
• In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla.
• Spread over dough in ramekins. Top with apple mixture.
• Roll out remaining crescent dough into 4-in. circles; place over filling.
• Cut slits in top.
• Bake at 375° for 20-25 minutes or until filling is bubbly and topping is golden brown.
• Combine glaze ingredients; drizzle over pies.
• Serve warm.

APPLE & BLUEBERRY DANISHES

Steps:

• First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
• Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
• Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
• Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don't worry if they pop open while cooking - they look even prettier.