This delicious apple danish recipe with a crumb topping and icing makes for a sweet breakfast treat or an amazing apple dessert.
Ingredients
For the Pastry:
17.3ouncebox puff pastrytwo sheets of pastry in the box, thawed according to package directions
6medium Granny Smith apples; coredpeeled, and sliced thin
1Tablespoonsbutter
1/3cupbrown sugar
3Tablespoonscornstarch
1tspcinnamon
For the Crumb Topping:
2Tablespoonsbutter
3tablespoonsbrown sugar
1/4cupall-purpose flour
For the Egg Wash:
1large egg
1Tablespoonswater
For the Icing:
1/2cupconfectioners' sugar
2Tablespoonsheavy cream
Instructions
Preheat oven to 400.
In a medium frying pan, melt butter over medium heat. Add apples to the pan and cook for 5 minutes, stirring occasionally.
In a small bowl, whisk together brown sugar, cornstarch, and cinnamon. Stir the mixture into the cooked apples in the pan and cook for an additional 3-5 minutes over medium heat until the apples are softened. Remove from the heat and set aside to cool to room temperature.
Unfold the puff pastry sheets and lay out on a flat surface. Use a knife to cut along the fold marks to create three equal sized strips. Cut each strip in half to make a total of 12 rectangles. Arrange the puff pastry rectangles on a large, ungreased cookie sheet leaving at least 1 inch of space between each rectangle.
Using a paring knife, lightly score a border around each pastry rectangle, about ¾ in. in from the edge. Use a fork to poke a few holes into the center area of each pastry. This process allows the outside border to rise and puff up while the center stays shorter and holds the filling.
Spoon the cooked apples onto each rectangle of pastry dough, without placing any on the outside scored border of the pastry. Be careful not to add too much of the liquid from the apples.
In a small bowl, use a fork to combine crumb topping ingredients. Mix until completely combined and crumbly in texture. Sprinkle the crumble topping over the apples.
In another small bowl, whisk the egg and water together. Use a pastry brush to apply a thin layer of the egg wash to the outside border of each pastry. Discard any leftover egg mixture.
Bake pastries for 20 minutes, until they are golden brown. Remove from oven and allow to cool on a baking rack for 10 minutes.
In a small bowl, combine powdered sugar and heavy cream; stir until smooth. Using a spoon, drizzle icing over the danishes.