Apple Harvest Danish Food

APPLE DANISH

Steps:

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.

APPLE HARVEST DANISH

Steps:

• Combine eggs, 3/4 cup sugar, cream, milk, 1/2 cup melted butter, vanilla, 1 teaspoon cinnamon and whisk together.
• Take one baguette sliced into 1/4 inch slices.
• Divide the cream cheese among slices of baguette and spread on top of bread.
• Prepare 9x13 pan with butter.
• Use 1/3 of the apples to make a layer in the bottom of pan.
• Sprinkle with 1/3 of the raisins.
• Follow with one layer of bread which has been spread with cream cheese.
• Apply another layer using 1/3 of the apples, 1/3 of the raisins, and another layer of bread with cream cheese.
• Place remaining apples and raisins on top of bread.
• Pour egg mixture over bread.
• Mix topping ingredients by placing flour, brown sugar and cinnamon in bowl.
• Cut cold butter into flour mixture until a crumbly topping is formed.
• Add remaining raisins.
• Sprinkle evenly over top of bread and egg mixture.
• Put in preheated 350°F oven.
• Bake for 45 to 50 minutes.

APPLE HARVEST CAKE

Steps:

• In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.

APPLE DANISH

Steps:

• Cut shortening into flour and salt mixture.
• Combine milk and egg yolk and add to flour mixture.
• Pat 1/2 of the dough into jelly roll pan 11"x16".
• Arrange apple slices on crust.
• Combine sugar, flour and cinnamon and sprinkle over apples.
• Dot with margarine.
• Roll out remaining dough and cover apple layer.
• Brush top of dough with slightly beaten egg white.
• Bake at 375 for 45 minutes.
• Let cool slightly then make glaze by blending glaze ingredients and drizzling over warm danish.

EASY APPLE DANISH

Steps:

• Preheat oven to 350 degrees (F).
• Separate dough into eight rectangles. Seal perforations.
• Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle with cinnamon sugar mixture (2 tablespoons white sugar mixed with 1 teaspoon of cinnamon).
• Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
• Now you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch to make a nice dent in the middle.
• Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Just keep poking and slicing around until all your apples are cut into more manageable pieces.
• Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2-3 tablespoons of apple pie filling.
• Sprinkle the tops with a bit more cinnamon sugar mixture.
• Bake at 350(F) for 15-18 minutes, or until golden brown.
• For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. These taste best when served warm.

APPLE CHEESE DANISH

Steps:

• Preheat oven to 375°.
• Combine cream cheese, sugar and vanilla until smooth. Set aside.
• Separate biscuits and flatten each on baking stone.
• Peel, core and slice apple. Chop apple into smaller pieces.
• Spread cream cheese mixture evenly over biscuits.
• Top with chopped apples; sprinkle with chopped pecans.
• Drizzle topping over pecans. Bake 15 minutes or until biscuits are browned.

APPLE DANISH

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.