Yes we’re posting another Apple Recipe. It’s Thanksgiving week and we’re in the mood. Of course come February when everyone is munching on red velvet goodies we’ll be sticking to apple desserts. They’re more our taste. As good as this delicate Apple Danish Recipe is, you’ll be making it come February also. Either this or our Caramel Apple Pie Bites or Slow Cooker Baked Apples. eeny meeny miny moe was invented for tough decisions like this.
IMPORTANT NOTES TO FOLLOW:
Don’t feel like sharing with the kiddos? Make these for “Santa” and you’ll get them all to yourself. What’s one more “fib”?
We’ve classified these as “desserts” and “breakfast” for obvious reasons. It’s never too early for a delicate pastry.
On Pinterest? Make sure to Follow FoodieandWine.com for all the best recipes.
- ½ oz Active Dry Yeast
- ½ Cup Warm Milk (110 - 115 degrees F)
- 6 Cups All Purpose Flour
- ⅓ Cup Granulated Sugar
- 2 tsp. Salt
- 1 Cup Cold Butter (Cubed)
- 1.5 Cups Warm Half and Half Cream (70 - 80 degrees F)
- 6 Egg Yolks
- 1 Can (21 oz) Apple Pie Filling
- 3 Cups Powdered Sugar
- 2 Tbsp. Softened Butter
- ¼ tsp. Vanilla Extract
- 4-5 Tbsp. Half and Half Cream
- Place the warm milk in a small bowl and sprinkle the yeast over the top until frothy.
- In a large bowl, combine the flour, sugar and salt.
- Cut in the cubed butter until crumbly.
- Add the yeast mixture, cream and eggs to the flour/butter mixture and stir until a soft dough forms.
- Refrigerate overnight (about 12 hours).
- Punch down the dough and turn onto a lightly floured surface.
- Divide the dough into 4 equal sections.
- Roll each section into a 18" x 4" rectangle and cut into 4" x 1" strips.
- To form the danish, place two strips together and twist. Shape into a ring and gently pinch the edges together. Transfer to a greased baking sheet. Repeat until there is no more dough strips left.
- The danishes should be 2" a part to allow for rising.
- Cover with a kitchen towel and let rise for about 45 minutes (in a warm place).
- Preheat the oven to 350.
- Using your pointer finger, gently push down in the middle of each danish to form a small indentation for the apple filling.
- Top each danish with 1-1.5 Tbsp. of the apple filling.
- Bake for 15-16 minutes until slightly browned.
- Remove from the oven and transfer to a cooling rack.
- While the danishes are cooking, make the icing by beating the powdered sugar, butter, vanilla, salt and cream until your desired consistency is formed.
NEVER MISS A FOODIE AND WINE RECIPE OR DRINK REVIEW: