Caramel Apple Danish
Entertaining? Try this delicious Fall flavor inspired Danish recipe.
Recipe - Diana #712
Caramel Apple Danish
Prep Time40 Minutes
Servings8
Cook Time20 Minutes
Ingredients
1/4 cup light brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 tsp fine sea salt
1 box frozen puff pastry, thawed (2 sheets)
2 Honeycrisp apples (unpeeled), cut into 1/8-inch slices
1 large egg
2 tsp whole milk
Directions
- Combine the brown sugar and butter in a small saucepan. Cook over medium heat, whisking often, until mixture is smooth (about 3 to 4 minutes). Whisk in the cream. Bring to a boil over medium heat. Boil, whisking constantly for 1 minute. Then, transfer to a small bowl. Stir in the salt. Set aside. Preheat oven to 400° F. Line a large baking pan with parchment paper. Set aside.
- Unfold the pastry sheets. Transfer to a lightly floured surface. Lightly flour the top of the dough. Roll out slightly, so the sheets are each 10 x 10 in size. Using a pizza cutter, cut the dough into 5-inch squares.
- Fold a dough square in half to form a triangle. Use a sharp knife to make a cut parallel to one open side of the triangle. Start at the base (folded area) 1/2 inch from the corner, and stop 1 inch from the top point of the triangle. Repeat a similar cut on the second open side, but leave the top point of the inner triangle attached.
- Unfold the dough triangle back into a square.
- Lift the two border pieces. Cross them over each other, aligning the border edges with the edges of the inner square. Repeat the process with remaining dough squares.
- In a small bowl, whisk together the egg and milk. Brush the top of the dough squares lightly with the egg mixture. Place 6 to 7 apple slices, overlapping, in the middle of each pastry.
- Use a spatula to carefully transfer each pastry to the baking pan. Brush the apple slices on each pastry with caramel sauce. Reserve the remaining caramel for serving. Place the pan in the oven. Bake until golden-brown and crisp, about 20 minutes. Serve warm, or let cool completely. Serve with remaining caramel sauce on the side.
40 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Brookshire's Pure Cane Light Brown Sugar - 2 Each
$2.79$1.40 each
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$3.69 was $5.99$0.92 each
Brookshire's Whipping Cream, Heavy - 1 Quart
$6.49$6.49/qt
Morton Sea Salt, Fine - 17.6 Ounce
$3.29$0.19/oz
Not Available
Fresh Honeycrisp Apples - 3 Pound
$5.99$2.00/lb
Brookshire's Large Eggs - 12 Each
$3.19$0.27 each
Brookshire's Whole Milk - 1 Gallon
$4.69$4.69/gal
Directions
- Combine the brown sugar and butter in a small saucepan. Cook over medium heat, whisking often, until mixture is smooth (about 3 to 4 minutes). Whisk in the cream. Bring to a boil over medium heat. Boil, whisking constantly for 1 minute. Then, transfer to a small bowl. Stir in the salt. Set aside. Preheat oven to 400° F. Line a large baking pan with parchment paper. Set aside.
- Unfold the pastry sheets. Transfer to a lightly floured surface. Lightly flour the top of the dough. Roll out slightly, so the sheets are each 10 x 10 in size. Using a pizza cutter, cut the dough into 5-inch squares.
- Fold a dough square in half to form a triangle. Use a sharp knife to make a cut parallel to one open side of the triangle. Start at the base (folded area) 1/2 inch from the corner, and stop 1 inch from the top point of the triangle. Repeat a similar cut on the second open side, but leave the top point of the inner triangle attached.
- Unfold the dough triangle back into a square.
- Lift the two border pieces. Cross them over each other, aligning the border edges with the edges of the inner square. Repeat the process with remaining dough squares.
- In a small bowl, whisk together the egg and milk. Brush the top of the dough squares lightly with the egg mixture. Place 6 to 7 apple slices, overlapping, in the middle of each pastry.
- Use a spatula to carefully transfer each pastry to the baking pan. Brush the apple slices on each pastry with caramel sauce. Reserve the remaining caramel for serving. Place the pan in the oven. Bake until golden-brown and crisp, about 20 minutes. Serve warm, or let cool completely. Serve with remaining caramel sauce on the side.