Products Used
59
56
By Chef Eddy Van Damme
Prep Time:
2h
Bake/Cook Time:
22m - 25m
Yield:
24 Danishes
Plan for:
Rolling + proofing: 3 hours
Your family will be in for a treat with our spectacular Apple Danish. Made with a delicious homemade dough and full of flavorful cinnamon and sugar apples, these scrumptious pastries taste as good as they look. Since the dough takes time to chill and relax between rolling and folding, it’s a great weekend recipe when you have a leisurely day at home.
Rating:
Rate it yourself
Products Used
Ingredients
Dough
- 1/2 cup + 2 tablespoons lukewarm water
- 1 envelope yeast
- 1 1/2 cups all-purpose flour*
- 1 1/4 cup milk
- 1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoonsvanilla extract
- 5 3/4 cups all-purpose flour*
- 1 tablespoon + 1 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, very soft
- 5 packets instant yeast
- 1/3 cup lukewarm water
- 1 pound + 4 ounces unsalted butter(highly recommendEuropean style butter such as Plugra)
Apple Filling
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water
- 3 Golden Delicious apples
- 3 Granny Smith apples
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon cinnamon, Vietnamese preferred
- 2 teaspoons vanilla extract
Icing
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons water
- 1 tablespoon unsalted butter, melted
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- In a bowl of a stand mixer combine yeast with lukewarm water and mix in first listed flour. Once well combined, cover bowl with plastic food wrap and place in a warm place for 1 hour.
- Meanwhile bring milk and sugar to a boil. Remove from heat and place in freezer to chill until very cold.
- After 1 hour, dough will have risen significantly. Remove plastic and add chilled milk and vanilla. Place remaining flour, salt, and 8 tablespoons soft butteron top as well.
- Combine remaining yeast with lukewarm water and place on flour, but not touching salt.
- Using a dough hook mix dough until smooth, about 5-7 minutes on low-medium speed. Dough should feel very firm.
- Remove dough from machine and roll into a rectangle 10x20-inches. If it is hard to do, chilldough in fridge for a while. Place on a cookie sheet and wrap in plastic food wrap. Place in freezer for about 30 minutes or until dough is very cold.
- Meanwhile unwrap 1 lb 4oz butter and pound it with a rolling pin into a 10x10-inch square. Place in refrigerator to become cold and firm again.
- Place chilledbutter on left side of dough. Fold right side of rolled dough over to coverbutter plaque. Place in freezer for 10 minutes.
- Roll dough 10 inches wide and 30 inches long. It will be a workout! Fold dough in same manner as a 3-page brochure. Cover with plastic food wrap and place in freezer for about 45 minutes to 1 hour or until very cold.
- Position chilled dough with side that does not contain a seam towards you.
- Roll dough once again to 10x30 inches;the side that does not contain seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
- Cover with plastic and place in freezer for 45-60 minutes.
- Roll dough once again to 10x30 inches;the side that does not contain seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
- Cover with plastic and place in freezer for 45-60 minutes.
- Remove dough from freezer and cutcrosswise in half and place one half in refrigerator.
- Roll half of dough in a rectangle 12x16 inches. Cut dough with a sharp knife in 12 equal pieces measuring 4x4 inches.
- Fold corners of cut pieces towards center and press very hard into place making a deep indention for filling.
- Place on parchment lined cookie sheets about 1-inch apart.
- Repeat with remaining dough half. If you do not have enough cookie sheets, arrange dough squares on a plastic food film lined cutting board. Stack them with plastic in between. Wrap and then either freeze them for up to a week or to bake later.
- Brush a thin layer of very well beaten egg on surface of danish. Drape with plastic food wrap and set in a warm place (not above 84°F)until doubled in size, about 70 minutes.
- Meanwhile prepare apple filling. In a large saucepan combine sugar and water. Peel one apple and cut in 4 wedges. Remove core and cut each wedge lengthwise in 4 slices. Cut crosswise in about 8 pieces and toss in saucepan containing water and sugar. Repeat with all apples.
- Stir mixture until it boils. Boil for a total of about 4 minutes or until apples are al-dente.
- Mix remaining water with cornstarch and pour into apples. Stir until thickened and remove from heat. Add cinnamon and vanilla and set aside.
- When danishes are nearly doubled in size, preheat oven to 390°F.
- Remove plastic from danish and fill indentions equally with apple filling.
- Place in oven and bake for 22-25 minutes to a deep golden brown. Underbaked danishes will not be as flaky and delicious.
- For icing, combine ingredients and drizzle on slightly cooled or cold danish.
- Danishes freeze exceptionally well once baked. On the morning of serving, remove from freezer and thaw at room temperature for about 30 minutes. Then reheat in a 350°F oven for a few minutes.
Imperial Sugar Insight
NOTE: Select flour with 4 grams/protein on nutrition facts label.
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