Rating

I love a 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

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 tablespoon cinnamon
1 tablespoon butter

Glaze:

1/2 cup powdered sugar
2 tsp water
1/4 tsp maple extract

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 almond filling. Preheat your oven to 400 degrees.
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.

Unroll your puff pastry sheet and cut into 6 equal pieces
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 1.5 tablespoons of apple filling onto the center of the pastry (within the 1 inch perimeter you have scored).

Mix your egg with 2 tablespoons 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! Thanks for stopping in!

If you’re a fan of danishes, be sure to check out my Almond Danishes too!