Ingredients
Scale
For the Apple Filling
- 2 apples, peeled, cored, and finely diced (I use 1 Granny Smith and 1 Honeycrisp)
- 1 tablespoon unsalted butter
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- ½ teaspoon vanilla extract
For the Danish
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Coarse sugar, for sprinkling, optional
For the Vanilla Icing
- ½ cup powdered sugar
- 1 tablespoon whole milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Add 1 tablespoon unsalted butter to a medium skillet over medium-low heat. Once melted, add the finely diced apples, 3 tablespoons light brown sugar, ½ teaspoon cinnamon, ¼ teaspoon kosher salt, 2 tablespoons water, and 1 teaspoon lemon juice. Cook for 7-9 minutes, stirring occasionally, until the apples are soft and the juices are syrupy.
- In a small bowl, stir together 1 teaspoon cornstarch and 1 teaspoon water until smooth. Pour the slurry into the apples and cook for 60 seconds, stirring constantly, until the filling is thick and glossy. Remove from the heat and stir in ½ teaspoon vanilla extract. Transfer the filling to a bowl and let it cool completely.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Unfold 1 thawed sheet of puff pastry onto the parchment paper. Gently roll the pastry into approximately a 10×12 inch rectangle, keeping the pastry as even as possible.
- Visually divide the puff pastry lengthwise into thirds. Spoon the cooled apple filling evenly down the center third, leaving about 1 inch of pastry exposed at the top and bottom.
- Using a sharp knife or pizza cutter, cut the outer thirds of the pastry into approximately 1 inch wide diagonal strips, stopping before you reach the apple filling and making the same number of strips on each side.
- Fold the top and bottom edges of the pastry slightly over the apple filling. Starting at the top, gently twist one strip of pastry one full turn, then bring it diagonally over the apple filling. Twist a strip from the opposite side one full turn and cross it over the first strip. Continue twisting and alternating the strips from side to side to create a twisted braid over the filling. Tuck the final strips underneath the Danish to secure.
- Whisk together 1 large egg and 1 tablespoon water. Brush the exposed puff pastry with the egg wash and lightly sprinkle with coarse sugar, if using.
- Bake for 23-27 minutes, until the pastry is puffed and deeply golden brown. Let the danish cool on the baking sheet for 10 to 15 minutes.
- Whisk together ½ cup powdered sugar, 1 tablespoon whole milk, ¼ teaspoon vanilla extract, and ¼ teaspoon kosher salt until smooth and thick but drizzleable.
- Drizzle the vanilla icing generously over the danish. Slice and serve!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sweet Tooth
- Method: Oven