So – you’d think that danishes are hard, take all day, and are only made by pastry chefs. WELL YOU’D BE WRONG! Here’s a recipe that I came up with that will leave you with tasty, flaky pastry in your hands in less than 45 minutes. I mean – you could do it the hard way – but where’s the fun in that when you’re on a time crunch?
- 1 lb of pre-made puff pastry. Pepperidge Farm makes a tasty one and you can find it in your local grocery store in the frozen bread section, or it could be by the pie crusts. Generally 3 bucks or so.
- 2 apples of your choice. I used Pink Lady and Fiji in the past.
- 8 oz of cream cheese
- 1/2 cup of dark brown sugar.
- 1/4 cup of cinnamon
- 1 egg white for an egg wash
- A dash of lemon juice
- Preheat the oven to 375 degrees
- Take out one sheet of your puff pastry, flatten it out on a cutting board, cut it in half (hamburger style), and then think of it in thirds. You’ll take the 1st third and the last third and you’ll cut matching 1/2” slices so that you have something to wrap around your filling so it doesn’t go everywhere.
- In the middle third of your pastry put 2oz of cream cheese down – it’s about two spoon fulls or 3 blobs with a knife. spread it out a little bit but make sure that it’s not right on where you’ve cut, or the edge of the pastry or else you’ll loose your filling when it’s baking.
- Sprinkle some cinnamon and brown sugar over top of the cheese.
- Peel and core your apple, then cut it up into long 1/8” slices over the cheese and cinnamon area. That way you can optimize your apple per pastry dispersion. Use half of the apple for each pastry. Keep in mind that this recipe makes 4, 6”x3.5” danishes.
- Sprinkle the remaining brown sugar over the apples.
- Here’s the “not so tricky but sounds hard” part. Braid the cut pastry over top the apples/filling so that it makes some kind of a ‘pocket.’ (Look at the pictures below.)
- Place them on a well greased pan, or silicone baking mat (I got one for Christmas from Kat’s parents and I’ve been using the crap out of it!) and pop those babies in the oven for 35 minutes – make sure that you check in on them at half time to make sure that they’re cooking nicely.
- Let them cool for 5 minutes after you pull them out – because the filling will be extremely hot. Don’t burn yourself. I don’t wanna see you get hurt.
I hope you make these so you can stop drooling!
❤ – Dr. Spach aka Foodie Techie