Clem's Apple Danish

 

Apple Danish is apple pieces wrapped and baked in a pastry. It is similar to the Germanic Apple Strudel which has a slightly different pastry from the Danish but both are essentially puff pastries. It is an easy dessert to make. Here is how I made mine:

INGREDIENTS

  • 4 to 5 medium-sized tart apples.
    I used "Pink Lady" which is a small sweet-tart variety.
    "Granny Smiths" are regularly used.
  • Sugar (quantity to your liking).
  • A teaspoon of cinnamon powder.
  • A teaspoon of nutmeg powder.
  • A tablespoon of flour.
  • A nob of butter.
  • A pinch of salt.
  • Puff pastry
  • One egg for glazing.


The main ingredients



METHOD

  • Peel, core and cut up the apples into slices (or chunks if you like).
    You may want to place the cut up pieces in water or sprinkle them with lemon juice to prevent enzymatic browning.
  • Add a nob of butter in a pan and cook the apple with a handful of sugar (brown or white) - quantity according to how sweet you would like the dish to be.
    Note that a fairly dry mix is desired as too much liquid added to the pastry wrap later will not help puffing.
  • Add a pinch of salt.
  • Add a teaspoon each of cinnamon and nutmeg powder.
  • Slowly add a small tablespoon of flour (so that it does not clump) and cook the flour out.
    You may chose to omit this step but the flour will help to absorb juices from the apple and help create a drier apple filling for later pastry wrapping.
  • Cook until the apple is soft but still retaining their shape.
    This is the filling for the pie.

 


Par-cooked apple slices
 
  • Lay out a sheet of pastry.
    I used store bought pastry.
  • Add the cooked apple filling as shown below.
    The quantity used depends on how thick a pie you would like and how much pastry is available to wrap.
  • Trim/cut the pastry as shown below.
 
  • Braid wrap the filling.
  • Beat one egg with a bit of water and then use it to glaze the pastry for a golden shine after baking.


The braid-wrapped, egg-glazed pie ready for the oven. Brown sugar crystals have been sprinkled on the pastry
 
  • Bake the pie at the recommended temperature for the puff pastry, for the recommended time.
    This should be around 200 degrees centigrade.
    Too high a temperature will cause the pastry to scorch while too low will not allow good puffing.
    Around 30 minutes should give a nice colour and sufficient puffing.
  • Keep monitoring the pie as it bakes to prevent burning.


The end result

 

 

Enjoy your Apple Danish!

 

www.clemkuek.com

 

13 February 2024
 

 



Created by Clem Kuek