Crescent Apple Danish Recipe 445 Food

CINNAMON APPLE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a medium nonstick skillet, melt butter over medium-low heat. Add in apples, cinnamon, and sugar. Stir and cook until tender, 10-15 minutes.
• While apples are cooking, in a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with cooked apples.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 20 minutes or until filling is set and the crescent dough is golden in color. Cool at least 20 minutes before removing from baking sheet.
• Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

CRESCENT APPLE DANISH RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Separate dough into eight rectangles (only 4 are pictured). 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) I reuse this little bottle. I add my cinnamon and sugar, shake it up and voila. I always have this cinnamon sugar on hand and it makes it so easy to sprinkle on the dough. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Coil them up like snakes. 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 and 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 to 3 tablespoons of apple pie filling. Sprinkle the tops with a bit more cinnamon sugar mixture. Bake at 350°F for 15 to 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. Makes 8 danishes.

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.

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.

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.