Ingredients
Puff Pastry
- 2 packs puff pastry (store-bought or homemade)
Apple Filling
- 4 Granny Smith apples
- Juice of 1 lemon (for sprinkling)
- 100 g granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons almond flour
Egg Wash
- 1 egg
- Splash of milk
Instructions
- Prepare Dough: Thaw the puff pastry in the refrigerator until pliable but still cold, or prepare rough puff pastry from scratch as preferred.
- Roll and Cut Pastry: On a lightly floured surface, roll the dough to about 3 mm (⅛ inch) thickness. Cut into 8 equal squares, approximately 15 x 15 cm (6 x 6 inches) each. Transfer to two parchment-lined baking trays, leaving about 2 inches between squares. Refrigerate while preparing the filling.
- Prepare Apples: Peel, core, and halve the apples. Thinly slice each half about 2 to 3 mm (⅛ inch) thick, keeping slices together. Sprinkle lemon juice over slices to prevent browning. In a small bowl, mix granulated sugar and cinnamon until combined.
- Shape Pastries: Working one square at a time, fold it diagonally to form a triangle. Make one cut parallel to each of the two open sides of the triangle, starting 1.5 cm (½ inch) from the base corner and stopping 1.5 cm from the top point, leaving the apex intact. Gently unfold back to a square shape.
- Assemble Filling: Sprinkle ½ tablespoon almond flour in the center of each square. Place one half apple (with slices) on top of the almond flour. Fold the left border strip diagonally across the filling, then fold the right strip over, crossing to frame the apple. Press gently where the strips cross to seal.
- Add Sugar and Egg Wash: Sprinkle cinnamon sugar mixture over the apple slices. Brush the pastry border/frame with the prepared egg wash (egg mixed with a splash of milk) for a golden finish.
- Chill and Preheat Oven: Repeat the assembly with remaining squares. Refrigerate or freeze the assembled danishes while preheating the oven to 200°C (400°F), conventional (no fan).
- Bake: Place the trays on the center rack and bake for 30 to 35 minutes until the pastry border is deeply golden, well puffed, and apples are tender. If browning too quickly, cover loosely with foil. Check the base—it should be deep golden brown before removing from oven. Allow to cool on the tray for 5 minutes before serving.
- Storage and Make-Ahead: Best enjoyed fresh the day they’re baked. Store at room temperature for up to 1 day or refrigerate for up to 2 days. Reheat in oven at 180°C (355°F) for 6 to 8 minutes. For make-ahead, cut and refrigerate pastry squares up to 1 day ahead, slice and refrigerate apples separately, and assemble just before baking.
Notes
- Use Granny Smith apples for tartness that balances the sweetness and holds shape well.
- Lemon juice is critical to prevent apple slices from browning.
- Almond flour helps absorb moisture from apples, keeping pastry crisp.
- If the pastry browns too quickly, tent loosely with foil to prevent burning.
- Egg wash adds a beautiful golden, glossy finish but can be omitted for a vegan variation.
- Store uneaten danishes refrigerated and reheat in the oven to maintain crispness.
- For best puff, keep pastry cold until immediately before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert/Pastry
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
