Apple Danish (Easy and Flaky Recipe) - Olives + Thyme (2024)

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Apple danish is a rich and buttery pastry made with light and flaky puff pastry dough braided around a layer of warm apple pie filling, topped with a cinnamon brown sugar crumble. Once baked until golden brown, top this apple pastry with a sweet and creamy vanilla glaze. It’s the perfect easy to make breakfast or dessert for fall.

Apple Danish (Easy and Flaky Recipe) - Olives + Thyme (1)
Jump to:
  • Why Should You Make This Recipe
  • Ingredients
  • How To Make
  • How To Store, Freeze and Serve
  • M’s Expert Tips
  • FAQs
  • Other Pastry Recipes To Try
  • Apple Danish Recipe

Why Should You Make This Recipe

I adore making desserts and breakfast treats with puff pastry. After making my Apple Puff Pastry Tart, Strawberry Danish, Cherry Danish, I just knew I needed to make more recipes using fruit and puff pastry. I am so excited to add this apple danish recipe to the blog. I know you’ll love it because:

  • You need a quick, but impressive breakfast or dessert. Whether you are looking for a sweet and delicious dessert or a need an easy and fancy breakfast idea, these apple puff pastry danishes are the perfect treat.
  • Easy to make with layers of flavor. These apple danishes with puff pastry use just a handful of simple ingredients to make, but have three distinct layers of flavor- a buttery and flaky crust, warm and gooey apple filling with a layer of cinnamon brown sugar crumble and a crunchy sugar topping. All you have to do is assemble, bake and enjoy.

Ingredients

These easy and delicious apple danishes require only a handful of ingredients to make. Here’s what you need.

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  • Apple Filling: Gather fresh apples, light brown sugar, butter, lemon cinnamon, cornstarch and salt.
  • Cinnamon Brown Sugar Crumble: Gather flour, light brown sugar, cinnamon and melted butter.
  • Puff Pastry: Gather store bought or homemade puff pastry sheets, an egg and sugar for topping.

Substitutions

These apple and puff pastry danishes are meant to be quick, easy and delicious. Here are my recommended substitutions for this danish apple pastry recipe if you need them.

  • Apples: Basically the same apples you would use to make an apple pie are the same ones that work well for this recipe. Granny Smith, Honeycrisp, Jonagold, Fuji, Pink Lady and Cosmic are all good choices.
  • Sugar and Light Brown Sugar: The apple pie filling calls for light brown sugar, but maple sugar would also work well to make this recipe refined sugar free.
  • Butter: Feel free to use any butter you like and have on hand already.
  • Cornstarch: This helps the apples thicken into a more sauce or apple pie filling like consistency.
  • Cinnamon: Feel free to use any spice you like that pairs well with apples such as nutmeg, ginger, apple pie spice or pumpkin spice.
  • Puff Pastry Sheets: Feel free to use homemade puff pastry if you like. I love using store bought puff pastry sheets. Make this apple danish recipe gluten free by using gluten free puff pastry.
  • Egg: An egg wash brushed on the apple puff pastries creates a lovely golden brown color after baking. Feel free to omit if needed.
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Variations

  • Apple Danish with Cream Cheese: Mix 4 oz. (113 g) room temperature cream cheese with ¼ cup (30 g) powdered sugar and ½ teaspoon vanilla extract to smooth and well combined. Spread the cream cheese onto the center of the prepared puff pastry before topping with the apple filling.
  • Apple Danish Bars: To make these apple danishes without braiding, follow my Strawberry Danish recipe to prepare the puff pastry and for assembling and the baking time. Use this recipe to prepare the apple filling.
  • Canned Apple Pie Filling: If you feel pressed for time, you can use canned apple pie filling. Prepare the puff pastry as written in the recipe directions. Use 6 - 8 oz. (around 1 cup) of apple filling per danish pastry.
  • Crescent Roll Apple Danish: Follow my Crescent Roll Cream Cheese Danish recipe. Rather than filling the danish with cream cheese, fill the danishes with 2 - 3 tablespoons of apple pie filling and follow the rest of that recipe as written.

How To Make

Learn how to make apple danish in a few easy steps.

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Make the Apple Filling and Crumble

  1. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Peel, core and slice 2 large apples into ½ inch thick slices. In a medium pan, melt butter and sugar together over medium heat. Once the butter has melted, stir in the sliced apples, cornstarch and cinnamon. Make sure all the apples are fully coated. Cook the apples until they begin to soften and slightly caramelize. This takes about 8 - 10 minutes. Remove from heat and allow the apple filling to cool before using in the recipe.
  2. Make the crumble by whisking the flour together with the brown sugar and cinnamon until well combined. Stir in the melted butter with a fork, adding and mixing in a couple of teaspoons of the melted butter at a time until a crumble texture forms.
  3. Line a large baking sheet with parchment paper. Unfold one sheet of puff pastry to form a square. Gently press or roll out the puff pastry so it is completely flat and measures 10 x 16 inches. Spoon the apple filling into the center section, leaving about an inch of pastry dough at the top and bottom without filling. Top the filling with the crumble if using. Cut a 1 inch slit from the top of the center rectangle down to the filling. Starting at the top corner of one side of the outer rectangle, working in towards the apple filling, cut the dough to meet the 1 inch slit just made at the top. Remove the excess dough. Continue to cut a 1 inch strip of dough diagonally in towards the filling from the outer edges. Repeat all the way down one side. There should be about 8 - 9 (1 inch) strips. Repeat for the other side. Once both sides are cut with strips, repeat the same 1 inch slit in the center with the bottom as with the top. These “tabs” will help seal in the filling.
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Braid and Bake the Apple Danish

4. It’s time to braid the puff pastry around the filling. Fold down the top “tab” in the center over the filling. Starting with the top left strip, fold the strip over the tab, then fold the top right strip over the left one. Repeat braiding a left strip of dough over, followed by a right strip of dough braided over the left until the pastry is almost fully braided. When one left and right strip of dough is left, fold the bottom “tab” of dough up to cover the last braided strips. Then braid the last left strip, followed by the last right strip to fully seal in the apple filling. Lightly brush the edges of the puff pastry with the lightly beaten egg.

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5. Bake the apple puff pastry danish for 20 -24 minutes or until the pastry is a golden brown. Cool the apple danish on the hot baking sheet for 5 minutes. Top with powdered sugar or a simple vanilla glaze, slice and serve.

How To Store, Freeze and Serve

  • Store: Transfer any leftover apple danish slices in an airtight container in the fridge for up to 3 - 4 days. This apple puff pastry danish is fine to enjoy at room temperature within 1 day of baking.
  • Freeze: I do not recommend freezing and thawing these puff pastry apple danishes.
  • Serve: Apple danishes are wonderful on their own, with a dusting of powdered sugar or with a drizzle of the suggested vanilla glaze. Salted caramel would be another delicious way to serve this apple pastry.
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M’s Expert Tips

  • Prepare the puff pastry on the baking sheet. This is the easiest way to ensure the pastry stays intact and also makes chilling easier if necessary.
  • Gently roll out the puff pastry. Pressing the puff pastry too much can cause the layers to press together, resulting in less rise.
  • Chill the puff pastry. Transfer to the fridge for 15 - 20 minutes before baking.The colder the puff pastry dough, the more flaky crust.
  • Don’t overfill the puff pastry. Make sure to leave some space at the top and bottom of the puff pastry to enclose the apple filling within the braided sides.
  • Top with sugar or nuts. I love a little crunch to contrast the flaky pastry and gooey apple filling. Top the danish with sugar and/or sliced almonds for a lovely textural contrast.

FAQs

How do I thaw puff pastry?

Most boxes of store bought puff pastry give thawing directions. Follow the directions listed on the box. Typically puff pastry is removed from the freezer to sit out at room temperature for 45 - 60 minutes.

How do you keep the apple danish puff pastry from getting soggy?

Make sure the puff pastry is cold before baking. Chill the puff pastry in the fridge while the oven fully heats up or about 20 minutes before baking. Make sure the oven is hot and fully preheated. The best temperature for baking puff pastry tarts is 400 - 425 F (205 - 218 C).

What is the difference between puff pastry and danish pastry dough?

Puffy pastry dough uses layers of flour and butter to achieve the flaky texture you know and love. While, danish pastry dough is yeast leavened. So while similar is appearance, they have a different final texture due to the preparation of the dough.

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Other Pastry Recipes To Try

  • Crescent Roll Cream Cheese Danish
  • Blueberry Turnovers
  • Cherry Turnovers
  • Peach Turnovers

If you try this Apple Danish recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!

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Apple Danish Recipe

Apple Danish (Easy and Flaky Recipe) - Olives + Thyme (10)Megan

Apple danish is a rich and buttery pastry made with light and flaky puff pastry dough braided around a layer of warm apple pie filling, topped with a cinnamon brown sugar crumble. Once baked until golden brown, top this apple pastry with a sweet and creamy vanilla glaze. It’s the perfect easy to make breakfast or dessert for fall.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Holiday

Cuisine American

Servings 8 servings

Equipment

  • 1 knife

  • 1 sauce pan

  • 1 large baking sheet

  • 1 parchment paper

  • 1 mixing bowl

Ingredients

Apple Pie Filling

  • 2 large apples, peeled, cored and sliced into ½ inch slices
  • 3 tablespoons (42 g) unsalted butter
  • ¼ cup (50 g) light brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon

Cinnamon Brown Sugar Crumble

  • ¼ cup (30 g) all purpose flour
  • 2 tablespoons (25 g) light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (30 ml) melted butter

Puff Pastry

  • 1 sheet puff pastry, thawed
  • 1 large egg lightly beaten with 1 tablespoon water
  • 1 tablespoon (13 g) sugar for topping, optional

Vanilla Glaze

  • ½ cup (60 g) powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon (15 ml) milk

Instructions

  • Line a baking sheet with parchment paper. Make sure to pull the puff pastry out of the freezer. Place the puff pastry on the prepared baking sheet to thaw at room temperature for about 30 - 45 minutes.

    Preheat the oven to 400 F (204 C).

  • Peel, core and slice 2 large apples into ½ inch thick slices. In a medium pan, melt butter and sugar together over medium heat.

    Once the butter has melted, stir in the sliced apples, cornstarch and cinnamon. Make sure all the apples are fully coated. Cook the apples until they begin to soften and slightly caramelize. This takes about 8 - 10 minutes. Remove from heat and allow the apple filling to cool before using in the recipe.

    2 large apples, peeled, cored and sliced into ½ inch slices, 3 tablespoons (42 g) unsalted butter, ¼ cup (50 g) light brown sugar, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon

  • Make the crumble by whisking the flour together with the brown sugar and cinnamon until well combined. Stir in the melted butter with a fork, adding and mixing in a couple of teaspoons of the melted butter at a time until a crumble texture forms.

    Chill in the fridge until it’s time to assemble the danish. The crumble is optional, but delicious.

    ¼ cup (30 g) all purpose flour, 2 tablespoons (25 g) light brown sugar, ½ teaspoon ground cinnamon, 2 tablespoons (30 ml) melted butter

  • Unfold the thawed sheet of puff pastry to form a square. Gently press or roll out the puff pastry so it is completely flat and measures 10 x 16 inches. With your eye, roughly divide the dough into three sections. The middle section is for the apple filling.

    Spoon the apple filling into the center section, leaving about an inch of pastry dough at the top and bottom without filling. Top the filling with the crumble if using.

    1 sheet puff pastry, thawed

  • Cut a 1 inch slit from the top of the center rectangle down to the filling. Starting at the top corner of one side of the outer rectangle, working in towards the apple filling, cut the dough to meet the 1 inch slit just made at the top. Remove the excess dough.

    Now cut a 1 inch strip of dough diagonally in towards the filling from the outer edges of one side of the puff pastry. Repeat all the way down one side. There should be about 8 - 9 (1 inch) strips. Repeat for the other side. Once both sides are cut with strips, repeat the same 1 inch slit in the center with the bottom as with the top. These “tabs” will help seal in the filling.

  • It’s time to braid the puff pastry around the filling. Fold down the top “tab” in the center over the filling. Starting with the top left strip, fold the strip over the tab, then fold the top right strip over the left one. Repeat braiding a left strip of dough over the filling the previously braided strips, followed by a right strip of dough braided over the left until the pastry is almost fully braided.

    When one left and one right strip of dough is left, fold the bottom “tab” of dough up to cover the last braided strips. Then braid the last left strip, followed by the last right strip to fully seal in the apple filling.

  • Lightly brush the edges of the puff pastry with the lightly beaten egg. If the puff pastry has gotten a bit warm or sticky, transfer the baking sheet with the prepared danish into the fridge to chill for 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.

    1 large egg, 1 tablespoon (13 g) sugar for topping, optional

  • Bake the apple puff pastry danish for 20 -24 minutes or until the pastry is a golden brown. Cool the apple danish on the hot baking sheet for 5 minutes.

    Top with powdered sugar or make the vanilla glaze by whisking the powdered sugar with the vanilla extract and milk until well combined. Drizzle on the danish and enjoy.

    ½ cup (60 g) powdered sugar, ¼ teaspoon vanilla extract, 1 tablespoon (15 ml) milk

Notes

Store: Transfer any leftover apple tart pieces in an airtight container in the fridge for up to 3 - 4 days. This puff pastry apple tart is fine to enjoy at room temperature within 2 - 3 hours after baking.

See the Variations section of the blog post for other ways to make apple danish using crescent rolls, as square danish bars, or how to make apple danishes with canned apple pie filling.

Keyword Apple Danish, Apple Danish Pastry, Apple Danish Recipe, Apple Puff Pastry Danish

did you make this recipe?tag @olivesnthyme on Instagram

Apple Danish (Easy and Flaky Recipe) - Olives + Thyme (2024)

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