APPLE DANISH WITH CRESCENT ROLL DOUGH
This super easy apple-cream cheese Danish recipe using crescent rolls and canned fried apples is perfect for breakfast, brunch, or even dessert.
Provided by Diane Hill Roark
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
- Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
- Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
- Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 45.6 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 428.3 mg, Sugar 20 g
CRESCENT DOUGH APPLE DANISH
Steps:
- Melt butter in sauce pan. Stir in apples, brown sugar and apple pie spice.Bring to boil and allow to cook just until apples start to soften. While apples are cooking, whisk together cornstarch and water to create a slurry. Stir slurry into apple mixture and then stir in vanilla extract. Bring back to a boil then reduce heat to low for another 3 to 4 minutes. Set aside to cool.
- In a small bowl, blend cream cheese and ¼ cup of sugar.
- Roll out crescent dough sheet. Slice into strips. Spread strips of dough with 2-3 tablespoons of cream cheese mixture. Starting on the long side, gently roll and twist at the same time. Spiral and curl loosely - tuck the seam inside. Arrange on parchment lined baking sheet pan.
- Using the backside of a spoon, flatten the hole in the center to make room for filling. Add 1 to 2 tablespoons of apple filling.
- Bake at 350°F for 22-25 minutes, or until golden.
- Allow danish to cool before drizzling with icing.
- Add powdered sugar and vanilla extract to bowl. Add milk slowly, 1 tablespoon at a time and mix well. Continue mixing and adding milk until you get the consistency for a thick icing. If you add too much milk, just sprinkle in a little more sugar.
- Drizzle icing and over cooled danish. If using caramel sauce, drizzle the caramel over the top as well.
Nutrition Facts : Calories 229 kcal, Carbohydrate 35 g, Protein 1 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 18 mg, Sodium 207 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 4 g, ServingSize 1 serving
APPLE DANISH BRAID
Easy enough, with the use of crescent roll dough. There is also a product called recipe creations, which doesn't have the scoring in the crescent rolls; that would make this even simpler. Taken from razzledazzlerecipes.com and posted for ZWT.
Provided by alligirl
Categories Breakfast
Time 50m
Yield 2 braids, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
- Unroll 1 pkg. of crescent dough; do not separate.
- Arrange longest sides of dough across width of 12" x 15" baking pan. Repeat with remaining pkg. of dough. Work dough to seal perforations. (or use recipe creations, which isn't scored).
- On longest side of baking pan, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
- Spread half of cream cheese mixture evenly over middle of dough.
- Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
- Combine sugar and cinnamon; sprinkle over apples.
- Scoop remaining cream cheese mixture over apples; sprinkle with pecans. To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn.
- Continue alternating strips to form a braid.
- Tuck ends under to seal at end of braid.
- Bake 25-28 minutes or until deep golden brown.
- Remove from oven; brush with syrup using pastry brush. Cut & serve.
EASY APPLE DANISH
This dough should be refrigerated for at least 2 hours. I often prepare it the night before and bake the rolls fresh in the morning as a special breakfast treat.
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE DANISH
Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze.
Provided by kunes5
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 57.6 g, Cholesterol 26.7 mg, Fat 10.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 442 mg, Sugar 30.6 g
APPLE DANISH PIES
Prepared with an easy crescent roll crust and served in cute ramekins, these single-serving pies are fun to share with your "special someone." -Joanne Wright, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 13
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 in. up the sides., In a small 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.
Nutrition Facts : Calories 660 calories, Fat 22g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 630mg sodium, Carbohydrate 108g carbohydrate (77g sugars, Fiber 4g fiber), Protein 9g protein.
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