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 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.
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
DANISH PASTRY APPLE BARS
This recipe is excellent! I also use the crust recipe for round fruit pies.
Provided by Nancy
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 46.5 g, Cholesterol 17.9 mg, Fat 18.1 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 206.6 mg, Sugar 22.6 g
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
APPLE DANISH
This is a time-intensive pastry, but as someone who doesn't usually like Danish, I love this recipe! I make extra of the apple filling because this is one of the best apple fillings I've ever had. I have started using vanilla bean in all of my apple desserts because of this recipe. The cooking time is mostly inactive.
Provided by Scarlett516
Categories Yeast Breads
Time 13h30m
Yield 2 braids
Number Of Ingredients 22
Steps:
- Combine the yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.
- Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.
- Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.
- Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
- Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.
- Sift flour and salt on your working surface and make a well. Make sure that the "walls" of your well are thick and even.
- Pour the liquid in the middle of the well. With your fingertips, mix the liquid and the flour starting from the middle of the well, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heels of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
- Butter Block.
- Combine the butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and free of lumps. Set aside at room temperature.
- After the butter block has chilled for 30 minutes, turn it out onto a lightly floured surface.
- Roll the dough into a rectangle approximately 18" x 13" and ¼" thick. The dough may be sticky, so keep dusting it lightly with flour.
- Spread the butter evenly over the center and right thirds of the dough.
- Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed.
- Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.
- Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13" x 18", ¼"-thick rectangle.
- Once again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
- Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.
- Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1" in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
- Apple Filling:.
- Toss all of the ingredients, except the butter, into a large bowl.
- Melt the butter in a sauté pan over medium heat until slightly golden in color, about 6 - 8 minutes.
- Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you've chosen Fujis, the apples will be caramelized, but have still retained their shape.
- Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
- Line a baking sheet with a silicone mat or parchment paper.
- On a lightly floured surface, roll the Danish Dough into a 15" x 20" rectangle, ¼" thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
- Along one long side of the pastry make parallel, 5" long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.
- Spoon the filling down the center of the rectangle.
- Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling.
- Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
- Egg Wash.
- Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
- Proofing and Baking.
- Spray non-stick spray onto a piece of plastic wrap and place over the braid. Proof at room temperature or, if possible, in a controlled 90°F area for about 2 hours, or until doubled in volume and light to the touch.
- Near the end of proofing, preheat oven to 400°F Position a rack in the center of the oven.
- Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front.
- Lower the oven temperature to 350°F, and bake about 15-20 minutes more, or until golden brown.
- Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
Nutrition Facts : Calories 2542.2, Fat 127.8, SaturatedFat 76.9, Cholesterol 628.4, Sodium 1321.7, Carbohydrate 319.2, Fiber 17.7, Sugar 133.1, Protein 37.9
APPLE & BLUEBERRY DANISHES
These delicious fruit pastries are a must for your next brunch
Provided by James Martin
Categories Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.73 milligram of sodium
DANISH PASTRY APPLE SQUARES
Make and share this Danish Pastry Apple Squares recipe from Food.com.
Provided by Michelle S.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Sift together flour and salt.
- Cut in shortening until crumbly.
- Add enough milk to the yolk to make 2/3 cup.
- Add to flour, mix to blend.
- Divide dough in two.
- Roll 1 batch to fit a 15x10-inch pan.
- Sprinkle with corn flakes.
- Combine apple slices, 2/3 cup sugar and cinnamon.
- Place evenly on crust.
- Roll out other batch and place on top.
- Pinch edges to seal.
- Beat egg white until stiff and brush over crust.
- Bake at 400°F for 50- 60 minutes.
- While baking, mix remaining ingredients.
- When done remove pie squares from oven--cool only slightly.
- Frost with glaze while still warm.
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