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Cinnamon Apple Danish
Cinnamon Apple Danishes
I love a cinnamon apple danish for breakfast, brunch, or dessert! It is one of my favorite Saturday morning treats with coffee. The best part about them is there are endless combinations and ways to make them, and they come together so easily using a puff pastry base. This Cinnamon Apple Danish starts with puff pastry and then is topped with cinnamon apples and a maple glaze. Delicious!
Why You’ll Love This Recipe for Cinnamon Apple Danish
- Simple ingredients come together easily to make this pastry
- This pastry brings in delicious fall flavors of apple and maple, making it a delicious treat for the cozy fall Saturday mornings
- This danish is packed with fall flavors like apple, cinnamon, and maple
Recipe notes:
- How do I store these danishes? These danishes will save in an airtight container in the refrigerator up to 4 days, but they are best if eaten immediately.
- Can I substitute the cinnamon apples with a canned pie filling? Sure! I prefer the stovetop cinnamon apples, but if you’re short on time a good canned apple pie filling could be used.
- What if I don’t have maple extract? I use LorAnn Maple Baking Emulsion in this recipe, but if you do not have any maple extract or flavoring you could substitute vanilla extract, or add a little maple syrup to your glaze!
Ingredients
Danishes:
- 1 sheet puff pastry
- 1 egg + 2 tbsp water for egg wash
Cinnamon Apple Filling:
- 2 cups of diced, peeled apples. (Approximately 3 small/medium apples)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
Glaze:
- 3/4 cup powdered sugar
- 1-2 teaspoon milk
- 1 tablespoon maple syrup
Directions:
- First, let your sheet of puff pastry sit at room temperature for approximately 20 minutes to soften. While it is coming to room temperature, make your cinnamon apple filling.
- For the cinnamon apple filling: Place 2 cups of dices apples, brown sugar, and cinnamon in a stovetop pan. Stir ingredients until apples are coated with cinnamon and sugar. Add in 1 tablespoon butter. Simmer on low for 15 minutes, stirring occasionally.
- Once cinnamon apple filling is made, allow to cool slightly. Preheat oven to 400 degrees.
- Unroll your puff pastry sheet and cut into 6 equal pieces. Place puff pastry on a sheet of parchment paper and on a large baking sheet.
- Score your individual sections of pastry sheet, leaving a 1 inch perimeter around the edge. This will allow the edges of the pastry to puff up a bit more while the center holds the cinnamon apple filling.
- Spoon 2-3 heaping tablespoons of apple filling onto the center of the pastry (within the 1 inch perimeter you have scored). Evenly divide apple filling between 6 pastries.
- Mix your egg with 1 tablespoon of water until frothy, brush this egg wash around the edges of the puff pastry.
- Bake at 400 degrees for 13-15 minutes.
- Remove from oven and let cool for 15 minutes. While danishes are cooling, make your powdered sugar glaze. Mix 1/2 cup of powdered sugar with 2 tsp water, mix until smooth and the consistency of a glaze. Add in 1/4 tsp of maple extract, stir until combined.
- Once danishes have cooled for 15 minutes, drizzle with powdered sugar glaze. Enjoy!
As always, if you give these a try let me know what you think in the comments! Thanks for stopping in!
If you’re a fan of danishes, be sure to check out my Almond Danishes too!
Cinnamon Apple Danish – Simple from Puff Pastry
Packed with fall flavors of cinnamon, apple, and maple, this recipe for Cinnamon Apple Danish is a hit! So easy, and delicious for breakfast or brunch.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 6 Pastries
- Category: Dessert, Breakfast, Brunch
Ingredients
Danishes:
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- 1 sheet puff pastry
- 1 egg + 1 tbsp water for egg wash
Cinnamon Apple Filling:
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- 1.5 cups of diced, peeled apples. (Approximately 2 small/medium apples)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
Glaze:
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- 3/4 cup powdered sugar
- 1-2 teaspoon milk
- 1 tablespoon maple syrup
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Instructions
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- First, let your sheet of puff pastry sit at room temperature for approximately 20 minutes to soften. While it is coming to room temperature, make your cinnamon apple filling.
- For the cinnamon apple filling: Place 1.5 cups of dices apples, brown sugar, and cinnamon in a stovetop pan. Stir ingredients until apples are coated with cinnamon and sugar. Add in 1 tablespoon butter. Simmer on low for 15 minutes, stirring occasionally.
- Once cinnamon apple filling is made, allow to cool slightly. Preheat oven to 400 degrees.
- Unroll your puff pastry sheet and cut into 6 equal pieces. Place puff pastry on a sheet of parchment paper and on a large baking sheet.
- Spoon 2-3 heaping tablespoons of apple filling onto the center of the pastry (within the 1 inch perimeter you have scored). Even divide apple filling between the 6 pastries.
- Mix your egg with 1 tablespoon of water until frothy, brush this egg wash around the edges of the puff pastry .
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Bake at 400 degrees for 13-15 minutes.
- Remove from oven and let cool for 15 minutes. While danishes are cooling, make your powdered sugar glaze. Mix 1/2 cup of powdered sugar with 2 tsp water, mix until smooth and the consistency of a glaze. Add in 1/4 tsp of maple extract, stir until combined.
- Once danishes have cooled for 15 minutes, drizzle with powdered sugar glaze. Enjoy!
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