Description
Delicious and easy-to-make Apple Danish variations using crescent rolls and puff pastry, perfect for any occasion.
Ingredients
Scale
- 2 tubes refrigerated crescent rolls (8 total triangles; each tube yields 4 rectangles)
- 570 g canned apple pie filling
- 28 g butter, melted
- 50 g granulated sugar
- 8 g ground cinnamon
- 60 g powdered sugar
- 5 ml vanilla extract
- 10–15 ml milk
- 1 box (490 g) puff pastry, thawed
- 226 g cream cheese, softened
- 67 g granulated sugar
- 1 egg yolk, room temperature
- 5 ml fresh lemon juice
- 1 whole egg, beaten (for egg wash)
- 30 ml water (for egg wash)
- 60 g powdered sugar (for glaze)
- 2.5 ml vanilla extract (for glaze)
- 15 ml milk (for glaze)
- 5 Granny Smith apples, cored, peeled, diced (if making filling from scratch)
- 354 ml water
- 150 g granulated sugar
- 32 g cornstarch
- 8 g ground cinnamon
- 15 ml fresh lemon juice
Instructions
- Preheat the oven to 180°C. Line a baking sheet with parchment or lightly grease it with non-stick spray. Open cans of crescent rolls and separate them into 4 rectangles per tube. Pinch seams to seal triangles together as rectangles.
- Brush each rectangle with melted butter. In a small bowl, combine granulated sugar and cinnamon; sprinkle generously over the dough. Roll each rectangle lengthwise into a log and coil into a spiral shape, tucking the end underneath. Use fingers to make a well in the centre of each spiral.
- Divide apple pie filling into 8 portions and add 2–3 tablespoons to the centre of each well. Sprinkle remaining cinnamon sugar across the tops. Bake for 16–18 minutes until golden brown. Remove and allow to cool.
- Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle glaze over slightly cooled pastries before serving.
- Preheat the oven to 220°C. If making apple filling from scratch: In a saucepan, combine water, sugar, cornstarch, cinnamon, and lemon juice. Bring to a boil, whisking continuously. Reduce to simmer until thick, then stir in diced apples, cover, and simmer for 8–10 minutes until tender.
- In a medium bowl, beat cream cheese until smooth. Incorporate sugar, egg yolk, lemon juice, and vanilla, mixing until silky.
- Unfold puff pastry and cut each sheet into 6 squares. For a twisted border effect: fold a square into a triangle and trim edges, leaving a 2.5 cm border; unfold, then twist opposite corners to form a pocket.
- Spoon 1 tablespoon of cream cheese filling into each pocket. Top with 1–2 tablespoons apple pie filling. Brush visible pastry with egg wash. Bake for 12–14 minutes at 220°C until golden and crisp. Cool slightly on a wire rack.
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pastries before serving.
Notes
- For a homemade apple pie filling, ensure apples are tart, such as Granny Smith.
- Adjust sweetness in the glaze according to preference.
- Pastries are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg