APPLE DANISH
Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze.
Provided by kunes5
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
- Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
- Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
- Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
- Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
- To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 57.6 g, Cholesterol 26.7 mg, Fat 10.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 442 mg, Sugar 30.6 g
APPLE DANISH
A friend gave me this recipe that makes good use of our bountiful apple harvest. It's a delightful addition to breakfast or brunch.
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.
Nutrition Facts : Calories 230 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 74mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
EASY APPLE DANISH
This dough should be refrigerated for at least 2 hours. I often prepare it the night before and bake the rolls fresh in the morning as a special breakfast treat.
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
AEBLEGROD -- DANISH APPLESAUCE
Make and share this Aeblegrod -- Danish Applesauce recipe from Food.com.
Provided by Sydney Mike
Categories Sauces
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, cook apples with water for about 15 minutes or until just tender, stirring occasionally, then stir in the wine.
- Remove from heat & mash until lumpy but not yet smooth.
- Add sugar, to taste, then chill before serving.
AEBLEKAGE -- DANISH APPLE CAKE
Make and share this Aeblekage -- Danish Apple Cake recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F, then butter a 1 1/2-quart ovenproof dish.
- In a bowl, combine applesauce, sugar & vanilla extract.
- In the prepared baking dish, lay down alternate layers of breadcrumbs & applesauce, ending with breadcrumbs.
- Pour melted margarine over the top & bake 25-30 minutes or until golden brown.
- Top with dollops of whipped cream & serve hot.
DANISH APPLESAUCE BREAD CRUMB PUDDING
Steps:
- Preheat oven to 325°F.
- In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
- In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves.
- Serve pudding warm with whipped cream.
- To make chunky applesauce:
- Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.
APPLE CHEESE DANISH
This is a great recipe and looks like it came from a professional bakery. It isn't hard--just a little time-consuming.
Provided by Liza
Categories Bread Yeast Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 9
Steps:
- Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
- Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
- Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
- Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
- Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
- Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
- Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 24.5 g, Cholesterol 29.7 mg, Fat 16.7 g, Fiber 1 g, Protein 8.1 g, SaturatedFat 6.5 g, Sodium 262.2 mg, Sugar 10.4 g
DANISH APPLE CAKE
Provided by Charmaine Solomon
Categories Cake Milk/Cream Fruit Dessert Quick & Easy Apple Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 7
Steps:
- Peel, core and thinly slice the apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden. Allow to cool.
- Just before serving, arrange alternate layers of apple purée and crumbs in a serving dish or individual bowls. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.
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