APPLE DANISHES

A well-made danish practically has everything one could want from a pastry. Its crispy, flaky, buttery crust is somehow both crunchy and delicate at the same time. And its soft center is packed with creamy, sugary goodness. They’re also one of the best ways to enjoy and explore fresh, seasonal fruit. Apple season is incredible at the moment, and they absolutely shine in a danish.

For this recipe I’ve chosen to use Lucy Rose apples, whose beautiful red exterior is surprisingly duplicated inside, resulting in one of the most striking apple varieties available. Their flavor features the familiar red apple sweetness we all know and love enhanced by a hint of succulent berries. This makes them perfect for baking applications, not least in these delicious danishes. The cream cheese, vanilla, and lemon which make up the danish’s filling creates a tangy creaminess that pairs very well with the sweet crispiness of the apples. It’s a satisfying combination that deepens the danish’s existing contrast between its crunchy exterior and its soft interior.

I found these Lucy Roses at Sprouts Farmers Market alongside a host of awesome apple varieties at the peak of their season. All of them serve as a great little winter treat on their own or as an enhancement either to your baked dishes, like in these danishes, or to your savory dishes, like fresh salads. I encourage you to go pick some up and experiment with these danishes, which are absolutely worth the effort and will make you (and whomever you share them with) feel like the best bakery in town’s been operating out of your own oven.

Thanks to Sprouts for sponsoring this post! As always all opinions are my own.

1 package phyllo dough, thawed

1, 8 oz package of cream cheese

⅓ cup + 1 tbs powdered sugar

pinch sea salt

1 tsp vanilla bean paste or vanilla extract

½ tsp lemon juice

1 large egg yolk

2 Lucy Rose Apples, thinly sliced

1 large egg

1 tbs water

Demerara sugar, for sprinkling

Method

Heat oven to 400°F. In a small bowl whisk together the large egg and 1 tbs water until well combined and then set aside (this will serve as your egg wash later).

Add cream cheese to the bowl of a standing mixer and beat on medium speed with the paddle attachment until softened. Add the powdered sugar, salt, vanilla paste or extract, lemon juice, yolk, and beat on medium speed until a smooth and creamy texture is achieved. Set the filling aside.

On a lightly floured surface, unfold one of the phyllo sheets and cut into 4, 4 ½ by 4 ½ inch squares. To shape the pastry, fold the square into a triangle. Arrange the triangle with the tip of it facing up and, using a sharp knife, make two cuts about ½-inch wide along both edges. When making this cut, make sure not to cut through to the tip of the triangle. You’re essentially cutting a smaller triangle within a larger triangle, but it’s so important that it remains attached and uncut at the top.

Now gently unfold the pastry, keeping it in a diamond shape orientation, and fold the left and right cut edges over one another, and gently press the folded edges into the dough. Repeat this process for the remaining squares.

Once the four pastries have been formed, transfer them to a large baking sheet with parchment paper and place in the refrigerator. Repeat this process with the second sheet of phyllo dough, then transfer to the prepared baking sheet.

Once all of the pastries have been shaped, while still on the baking sheet, evenly divide the filling between the 8 pastries. Top each danish with 5-8 slices of thinly sliced apple, then brush the edges of the dough with the egg wash. Sprinkle a generous amount of demerara sugar over the egg wash and place in the oven. Bake for 25-30 minutes or until golden brown and cooked through.

Allow the danishes to cool slightly before enjoying! Best consumed the day they are made.