Danishapplesaucebreadcrumbpudding Recipes

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.

DANISH APPLESAUCE BREADCRUMB PUDDING

Steps:

• Preheat oven to 325 degrees.
• To make applesauce: Peel and core apples and cut into 1 inch. In a large saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Don't cook or mash the sauce until smooth. Applesauce may be made 3 days in advance and kept chilled until you are ready to make the pudding.
• In a large heavy skillet melt butter over moderate heat. Once melted, stir in apple juice and bread crumbs. Stir bread crumbs continuously until they are well toasted and golden in color, about 5 minutes.
• Lightly spritz a 1 1/2-quart casserole dish with cooking spray. Place 1 cup of bread crumbs in the bottom, top with 2 cups of applesauce, followed by 1/2 cup of preserves. Repeat layers, finishing with the remaining 1/2 cup of crumbs. Bake pudding 25 minutes, or until top is golden brown.
• Serve pudding warm with optional garnish of whipped cream and additional preserves.

DANISH APPLE PUDDING

Steps:

• Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
• Peel, core and slice the apples, grate the lemon rind and juice the lemon.
• Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
• Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
• Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
• Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
• Serve chilled.
• For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.

DANISH APPLE PUDDING

Steps:

• Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
• Place butter in a skillet and melt over medium heat. Add brown sugar, bread crumbs, and cinnamon. Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes. Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor). Set aside 1 tbsp of crumb mixture.
• Spread 1 cup of crumbs in a large bowl. Mix the lemon juice into the applesauce. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Sprinkle with the toasted almonds and reserved bread crumbs. Chill for at least 3 hours.
• Serve spooned into sherbet glasses or sauce dishes.

APPLE DANISH WITH CRESCENT ROLL DOUGH

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.

DANISH APPLESAUCE BREAD CRUMB PUDDING

Steps:

• Preheat oven to 325°F.
• In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
• In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves.
• Serve pudding warm with whipped cream.
• To make chunky applesauce:
• Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.

APPLE DANISH BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. Divide egg; set aside egg white for filling.
• Combine flour and salt in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Mix in milk and egg yolk until incorporated. Divide dough into two equal pieces. Pat one piece into the bottom of the prepared pan; set other piece aside.
• Mix apples, brown sugar, sour cream, flour, butter, and cinnamon together until well combined. Pour over the dough in the pan.
• Roll or pat remaining dough into a rectangle and place on top of filling. Beat reserved egg white until frothy and brush over dough.
• Bake until top and bottom are golden brown, 15 to 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes, before cutting into bars.