Apple Danish Pies Recipes

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.

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.

Steps:

• In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5-in. circles. Place each into an 8-oz. ramekin, pressing dough onto the bottom and 1/2 in. up the sides., In a small bowl, beat cream cheese, confectioners' sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining crescent dough into 4-in. circles; place over filling. Cut slits in top. , Bake at 375° for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve warm.

Steps:

• Preheat oven to 400°F.
• Sift together flour and salt.
• Cut in shortening until crumbly.
• Add enough milk to the yolk to make 2/3 cup.
• Add to flour, mix to blend.
• Divide dough in two.
• Roll 1 batch to fit a 15x10-inch pan.
• Sprinkle with corn flakes.
• Combine apple slices, 2/3 cup sugar and cinnamon.
• Place evenly on crust.
• Roll out other batch and place on top.
• Pinch edges to seal.
• Beat egg white until stiff and brush over crust.
• Bake at 400°F for 50- 60 minutes.
• While baking, mix remaining ingredients.
• When done remove pie squares from oven--cool only slightly.
• Frost with glaze while still warm.

Steps:

• First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
• Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
• Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
• Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don't worry if they pop open while cooking - they look even prettier.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

Steps:

• Combine the yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.
• Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.
• Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.
• Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
• Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.
• Sift flour and salt on your working surface and make a well. Make sure that the "walls" of your well are thick and even.
• Pour the liquid in the middle of the well. With your fingertips, mix the liquid and the flour starting from the middle of the well, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heels of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
• Butter Block.
• Combine the butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and free of lumps. Set aside at room temperature.
• After the butter block has chilled for 30 minutes, turn it out onto a lightly floured surface.
• Roll the dough into a rectangle approximately 18" x 13" and ¼" thick. The dough may be sticky, so keep dusting it lightly with flour.
• Spread the butter evenly over the center and right thirds of the dough.
• Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed.
• Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.
• Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13" x 18", ¼"-thick rectangle.
• Once again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
• Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.
• Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1" in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
• Apple Filling:.
• Toss all of the ingredients, except the butter, into a large bowl.
• Melt the butter in a sauté pan over medium heat until slightly golden in color, about 6 - 8 minutes.
• Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you've chosen Fujis, the apples will be caramelized, but have still retained their shape.
• Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
• Line a baking sheet with a silicone mat or parchment paper.
• On a lightly floured surface, roll the Danish Dough into a 15" x 20" rectangle, ¼" thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
• Along one long side of the pastry make parallel, 5" long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.
• Spoon the filling down the center of the rectangle.
• Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling.
• Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
• Egg Wash.
• Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
• Proofing and Baking.
• Spray non-stick spray onto a piece of plastic wrap and place over the braid. Proof at room temperature or, if possible, in a controlled 90°F area for about 2 hours, or until doubled in volume and light to the touch.
• Near the end of proofing, preheat oven to 400°F Position a rack in the center of the oven.
• Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front.
• Lower the oven temperature to 350°F, and bake about 15-20 minutes more, or until golden brown.
• Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.