Apple Danish With Homemade Puff Pastry Recipes

APPLE DANISH WITH HOMEMADE PUFF PASTRY

Steps:

• In a large bowl, whisk together flour, sugar, and salt. Add cubed butter and shortening. With a pastry blender, mix until the dough is crumbly. Add beaten egg and 3-4 tablespoons ice water until a soft dough begins to form. Turn over onto a lightly floured work surface and shape into a disk. **If the dough is still too dry, add an addition 1-2 tablespoons ice water. Wrap the dough in clingfilm and let chill for at least an hour.
• Meanwhile, peel, core, and slice the apples. Toss them in a large bowl with sugar, lemon juice, vanilla, and cinnamon.
• In a large pan over medium heat, melt down butter. Add the apples to the pan and cook down slightly, about 5 minutes. Mix cornstarch and water in a small cup. Turn the heat down to low and add the cornstarch mixture to the apples. Toss until the apples begin to thicken. Remove from heat promptly and set aside to cool.
• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
• On a lightly floured work surface, divide your dough. Roll out each half into a 10×20-inch rectangle. Place one on top of the other and fold, like a book, as pictured within the post. Sprinkle the dough and rolling pin with flour. **At this stage, I transfer the dough to the parchment paper for easy transfer to the baking sheet.
• Roll out the dough again into a 10×20-inch rectangle. Take the cooled apple filling and spoon it down the center of the dough.
• Using a knife or pizza cutter, cut 1-inch strips on both sides of dough. Braid the dough, folding the strips over the filling, overlapping each other. Trim the edges of the dough if needed.
• In a small bow, whisk an egg and 1 tablespoon of water for the egg wash. Brush the Danish and sprinkle with Turbinado sugar.
• Bake for 25 minutes or until the center is bubbling and the crust is golden. Remove and let cool.
• Combine and whisk all ingredients for the icing. Drizzle liberally over the Danish. Serve & Enjoy!

APPLE DANISH PASTRY RECIPE

Steps:

• To begin making Apple Danish Pastry Recipe, preheat your oven at 200 C. Prepare a baking tray and line it with a parchment paper.
• Flatten your puff pastry sheet using a rolling pin and give it a rectangular shape. Keep this aside.
• Melt the butter in a saucepan on low heat. Add the diagonally chopped apple slices and cook it for few minutes.
• Next, add cinnamon powder and castor sugar into the saucepan.Give it a good stir so that apple slices are properly coated. Let it cook for a few more seconds and then turn off the heat.
• Now start arranging the apple slices into the middle of the pastry sheet.
• Next step involves making cuts in the sides of the pastry sheet for braiding.Use a knife or kitchen scissors to make cuts on both sides of the pastry sheet. Carefully braid the pastry by pulling in one slit of pastry sheet after another on the other side. Once done, transfer this pastry on a baking tray lined with parchment paper.
• Now whisk egg + 1 teaspoon of water in a small bowl and apply it on the top of pastry using a silicon brush. Sprinkle granulated sugar on the top for a nice texture after baking.
• Transfer the baking tray in the oven and bake it for 15-20 minutes or till the time the pastry turns golden in colour.
• Once the pastry is ready, take it out of the oven and let it cool down. Meanwhile, mix powdered sugar and milk in small bowl and make a paste of it.
• Once the pastry has cooled down, use a spoon for pouring the sugar-milk paste on top of the pastry. Let it sit for about 10 minutes and it is ready to serve.
• Serve Apple Danish Pastry Recipe as a party dessert after a meal of Schezwan Chicken Sizzler Recipe or Italian Pasta Sizzler Recipe or alongside Cinnamon Spiced Orange Iced Tea Recipe during evening.

PUFF PASTRY DANISHES

Steps:

• Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.

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.

APPLE DANISH

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.