Apple Danish 7 Amazing Secrets for Perfect Pastry
Buttery, flaky pastry filled with tender cinnamon apples and finished with a light vanilla glaze. Follow seven chef-tested tips for bakery-quality Apple Danish at home.
Equipment
- 15x10x1 inch baking pan
- Rolling Pin
- Mixing bowls
- Pastry brush
- Measuring Cups and Spoons
- Wire cooling rack
Ingredients
Pastry
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup shortening
- 1 large egg yolk
- 1/2 cup 2% milk
Assembly
- 6 cups apples peeled and sliced
- 1 1/2 cups granulated sugar
- 1/4 cup butter melted
- 2 tbsp all-purpose flour for thickening
- 1 tsp ground cinnamon
- 1 large egg white lightly beaten, for brushing
Glaze
- 1/2 cup confectioners' sugar
- 2 to 3 tsp water to desired consistency
Instructions
Prep Oven and Pan
- Preheat oven to 375°F (190°C). Grease a 15x10x1 inch baking pan.
Make the Pastry
- Whisk flour and salt in a large bowl. Cut in shortening until the mixture looks like coarse crumbs.
- Whisk egg yolk with milk. Add to the flour mixture and stir just until the dough comes together. Divide into two equal pieces and flatten into rectangles.
Bottom Layer
- On a lightly floured surface, roll one piece into a 15x10 inch rectangle. Transfer to the prepared pan, pressing gently to fit.
Apple Filling
- In a bowl, toss sliced apples with sugar, melted butter, flour, and cinnamon until evenly coated.
- Spoon the apple mixture evenly over the pastry in the pan.
Top Layer and Bake
- Roll the second piece of dough into another 15x10 inch rectangle. Lay over the filling. Brush the surface with lightly beaten egg white.
- Bake for 40 minutes, or until the pastry is deep golden and crisp. Cool on a wire rack 15–20 minutes.
Glaze and Serve
- Stir confectioners' sugar with enough water to create a smooth drizzle. Pour over warm pastry. Slice into squares and serve.
Notes
7 Amazing Secrets for Perfect Pastry: (1) Mix dough only until it clings together for tender flakes. (2) Keep ingredients cool so shortening stays solid until baking. (3) Slice apples uniformly for even cooking. (4) Toss apples with a little flour to prevent a watery filling. (5) Brush the top with egg white for a glossy, golden finish. (6) Cool briefly before glazing so it sets with shine. (7) Reheat leftovers in the oven to restore crispness.