Apple Crisp Danishes
I love danishes and pastries (well pretty much anything sweet) for breakfast. This morning I decided to make Apple Crisp Danishes and I was not disappointed. They have all the flavour and components of an apple crisp baked on top of a puff pastry and drizzled with a little icing, creating a delicious Fall themed danish.
This is not the best recipe to bake with younger children. It requires chopping/peeling apples and using the stove. However, I’m sure older children would be able to assist. I usually let my toddlers make the crisp topping but because it was early in the morning they were to preoccupied eating their own breakfast to want to help. I always joke that my toddles are like hobbits when it comes to eating; breakfast, second breakfast, lunch, dinner, supper. Can anyone else relate?
How to Make the Apple Crisp Danishes
This recipe has a bunch of steps but I promise it is quite easy. First things first, you want to make sure you have the right apples. You want to use a baking apple. Some baking apple types are Granny Smith, Honeycrisp, Jonagold, and Cortland.
Thawing the Puff Pastry
I always buy my puff pastry from the grocery store. You’ll find puff pastry in the frozen section of the grocery store. I like to get the pre-rolled kind (it’s just easier). Before making this danish read the thawing instructions on the puff pastry. I like to let mine thaw in the fridge over night or you can usually thaw it on the counter for 2 hours. They usually come in a two sheet pack and you will only need one sheet for this recipe.
When ready to bake preheat your oven. Peel and thinly slice your apples. In a medium sized saucepan melt butter and cook apples for about 5 minutes. I don’t know if you’ve ever cooked apples but the smell is lovely (like apple cider). While apples are cooking mix together the cornstarch, brown sugar, and cinnamon. Once apples have cooked for 5 minutes add in the sugar mixture and cook for another 3 minutes or until apples are soft. Remove from heat to cool to room temperature.
Assembling the Danishes
While apples are cooling you can prepare the pastry. Unfold your puff pastry and cut it into six rectangles. Place the rectangles on a parchment lined baking tray. Using a sharp knife lightly score (not pressing all the way through) a border about 3/4 inch from the edge. Then use a fork to poke some holes in the centre. This allows the edges to rise up more than the middle.
Evenly distribute the cooked apples onto the pastries. Try to keep them inside the scored border.
Then create the crisp topping by mixing the butter, sugar, flour, and rolled oats together to create a crumb texture. Sprinkle the mixture over top of the apples (again try and stay inside the border).
Create the egg wash and lightly coat the outer edges. Then bake until golden brown. Cool on a wire rack for about 10 minutes. While cooling mix up the icing and use a spoon to drizzle it on top of the danishes.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Apple Crisp Danishes!
If you make these danishes you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Breakfast Recipes to Try
- Chocolate Cream Cheese Danish
- German Pancake
- Strawberry and Cream Cheese Strudel
- Overnight Cinnamon Rolls
Apple Crisp Danishes
- 1 sheet puff pastry store bought and thawed according to package directions
- 3 C peeled and thinly sliced apples using baking apples
- 1 tbsp butter
- 1/4 C brown sugar
- 1 & 1/2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 2 tbsp butter melted
- 3 tbsp brown sugar
- 1/4 C all purpose flour
- 2 tbsp rolled oats
- 1 egg
- 1 tbsp cold water
- 1 C powdered sugar
- 2 tbsp cream can substitute for milk
- Preheat oven to 400F and line two baking trays with parchment paper.
- In a medium sized frying pan melt butter over medium heat. Once melted add in sliced apples and cook for 5 minutes, stirring occasionally.
- While apples are cooking whisk together brown sugar, cornstarch, and cinnamon. Once apples have cooked for 5 minutes add in sugar mixture and cook for an additional 3 minutes. Remove apples from heat and let cool to room temperature.
- On a flat clean work surface unfold puff pastry and using a sharp knife cut into 6 equal size rectangles. Place the cut pastry on the baking sheets making sure to leave an inch in between each piece.
- Using a sharp knife score a border around each rectangle about 3/4 inch from the edge (see picture above). Be careful not to cut all the way through, you just want to create a shallow cut. Then use a fork poke a few holes in the centre of the pastry rectangles.
- Spoon the apple mixture evenly over all 6 pastries. Try to keep the apples inside the scored border.
- In a small bowl mix together the melted butter, flour, brown sugar, and rolled oats until a crumb texture is created.
- Evenly dived the crisp topping between the danishes, sprinkling it on top of the apples.
- In a small bowl beat together egg and cold water. Then lightly brush the egg wash over the outside boarder of the danishes.
- Bake in the oven for 18-20 minutes or until edges are golden brown. Once baked transfer to a wire rack to cool for 10 minutes.
- While the danishes cool create the icing by mixing the icing sugar and cream together until smooth.
- After danishes have cooled for 10 minutes use a spoon to drizzle on the icing. Serve warm.