Apple Danish (Homemade Dough or Puff Pastry)

Apple Danish

This sweet and flaky cinnamon apple danish pastry is the perfect breakfast, brunch or dessert option for any occasion. I make a few batches every fall to kick off the cooler weather season. It’s also a popular option for Thanksgiving or Christmas morning with a hot cup of black coffee or hot cocoa.

As much as I love anything puff-pastry related, I do prefer making homemade dough to work with. Bonus – it only requires simple ingredients you may already have on hand! 

One very important note!! If making homemade dough it does require a lengthly time to rise (12 hours). Make sure to plan accordingly.

Ingredients

Here’s a quick rundown of the main ingredients you need to make these soft apple danishes. For the complete list see the recipe card below.

Pastry Dough Options

• Homemade Pastry – if opting to make homemade dough, you’ll need all-purpose flour, warm milk, granulated sugar, eggs, salt, butter, and yeast. 
• Puff Pastry – if you don’t feel like making homemade dough, use two sheets of puff pastry.

Apple Filling Options

• Canned Apple Pie Filling – nothing special, just a can of the good stuff!
• Homemade Apple Pie Filling – nab some granny smith apples, or honey crisp apples, and make your own filling in only 15 minutes. This pie filling recipe is my favorite. 

Finishing Touches

• Egg – a quick egg wash is brushed on the crust before baking.
• Glaze – To make the powdered sugar glaze you need powdered sugar, half and half, softened butter and vanilla extract.

How To Make Apple Danish Pastries

As mentioned above, I have two ways for you to make these tasty treats! Both turn out amazing – it just depends on how much time you want to invest, as well as, the final texture and taste you prefer.

With Homemade Dough

Here’s a quick overview showing how to make this apple danish recipe using my homemade dough recipe. For exact instructions, see the recipe card below.

Make the Dough – Proof the yeast then mix with the other dough ingredients in a large bowl.

Shape the Dough – Let the dough rise for 12 hours before cutting into rectangle and transferring to a baking sheet lined with parchment paper.

Build the Pastries – Place a scoop of apple pie filling in the middle of each rectangle.

Bake the Pastries – Bake at 350°F for 15-16 minutes.

Glaze – Drizzle with the glaze and enjoy.

With Puff Pastry

Here’s a quick rundown of how to make using store bought puff pastry. For exact instructions, see the recipe card below.

Cut the Puff Pastry – Let the puff pastry dough defrost for 30 minutes before cutting into rectangle.

Build the Pastries – Place a scoop of apple pie filling in the middle of each rectangle.

Bake the Pastries – Bake at 400°F for 20-22 minutes.

Glaze – Drizzle with the glaze and enjoy.

Variations 

• Caramel Apple Danish – who doesn’t love the combination of caramel and apples? Make a batch of homemade caramel sauce or buy a jar at the grocery store. Drizzle in on after baking.
• Apple Cream Cheese Danish – To make a cream cheese apple danish add a tablespoon of cream cheese filling to the middle of the dough before adding the apple pie filling.
• Cherry Danish – Sub in cherry pie filling for a sweet and tart flavor!
• Streusel Topping – Adding a streusel topping is a great way to add some texture to the dessert. 

Tips From My Kitchen

Here are a few tips from my kitchen to read before starting the recipe:

• If utilizing puff pastry make sure to thaw it at room temperature for 30 minutes.
• If making homemade apple pie filling, make sure to cool it before using.
• As with most recipes that require dough to rise, make sure the oven is 100% preheated before cooking.
• Don’t feel like sharing with the kiddos? Make these for “Santa” and you’ll get them all to yourself. What’s one more “fib”?

Frequently Asked Questions

Can I use other fruit fillings in this recipe?
Yes! I frequently make Cherry Danishes, but peach pie filling and blueberry pie filling will also work very well.  

Why is my puff pastry sheet cracking?
If the dough is too cold, it can become brittle and crack when you try to roll it. Puff pastry should be chilled but not overly cold.

Storage and Reheating

Store any leftover danishes in an airtight container in the fridge for up to 7 days. To reheat, microwave for 8-10 seconds, until heated throughout.

More Apple Recipes

Apple Hand Pies
Caramel Apple Pie Bites
Slow Cooker Baked Apples

This recipe was originally posted in November 2015, but I updated it in July 2024 with additional text and the puff pastry option.

Apple Danish (Homemade Dough or Puff Pastry)

Indulge in a sweet and flaky treat with this homemade apple danish recipe. Buttery soft pastry dough, or puff pastry, is topped with apple pie feeling than baked to a golden brown. Finish it off with a drizzle of a simple powder sugar-based glaze.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Rising Time (If Using Homemade Dough): 12 hours hours 45 minutes minutes

Total Time: 13 hours hours 35 minutes minutes

Servings: 24

Calories: 326kcal

Cost: $15

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Ingredients

PASTRY (Option #1 – Puff Pastry)

• 1 box puff pastry, 2 sheets (*Note 1)

PASTRY (Option #2 – Homemade Dough)

• ½ oz active dry yeast
• ½ cup milk, warmed to 110-115°F
• 6 cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp salt
• 1 cup cold butter, cubed
• 1½ cups half and half cream, warmed to 70-80°F
• 6 egg yolks

FILLING

• 1 21 oz can apple pie filling (*Note 2)

GLAZE

• 3 cups powdered sugar
• 2 tbsp butter, softened
• ¼ tsp vanilla extract
• 4-5 tbsp half and half cream

Instructions

USING PUFF PASTRY

• Remove the puff pastry from the freezer 30 minutes before using to defrost.

• Pre-heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

• Use a rolling pin to gently roll the puff pastry into a 1/4″ thick sheet. Use a sharp knife to cut each pastry sheet into 6 equal rectangles. Gently slice/score a 1/4″ border around the edge of each rectangle – make sure you do not cut through the dough. Carefully transfer to the baking sheet.

• Place 1/2 cup of apple pie filling down the center of each rectangle, inside the border area.

• Whisk together 1 egg with a tbsp of water. Use a pastry brush to brush the crust with the egg wash.

• Transfer the baking sheet to the oven and bake for 20-22 minutes.

• While the danishes are cooking, make the glaze. In a medium sized mixing bowl, beat together the powdered sugar, butter, vanilla, salt and cream until your desired consistency is reached. Drizzle over the hot danishes.

USING HOMEMADE DOUGH

• Place the warm milk in a small bowl and sprinkle the yeast over the top until frothy.

• In a large bowl, combine the flour, sugar and salt. Cut in the cubed butter until crumbly.

• Add the yeast mixture, cream and eggs to the flour/butter mixture and stir until a soft dough forms.

• Refrigerate overnight (about 12 hours).

• Punch down the dough and turn onto a lightly floured surface. Divide the dough into 4 equal sections.

• Roll each section into a 18″ x 4″ rectangle and cut into 4″ x 1″ strips.

• To form the danish, place two strips together and twist. Shape into a ring/circle and gently pinch the two ends together. Transfer to a baking sheet lined with parchment paper. Repeat until there is no more dough strips left. The danishes should be spaced 2″ apart to allow for rising.

• Cover with a kitchen towel and let rise for about 45 minutes (in a warm place).

• When ready to cook: preheat the oven to 350°F

• Using your pointer finger, gently push down in the middle of each danish to form a small indentation for the apple filling. Top each danish with 1-1.5 Tbsp. of the apple filling.

• Bake for 15-16 minutes until slightly browned. Remove from the oven and transfer to a cooling rack.

• While the danishes are cooking, make the icing by beating the powdered sugar, butter, vanilla, salt and cream until your desired consistency is formed. Drizzle over the hot danishes.

Notes

Note 1 – If using puff pastry you do not need to make the homemade dough and vice versa.
Note 2 –  Cherry pie filling, peach pie filling and blueberry pie filling also work well.
Nutritional information is only estimated and not exact. It’s calculated using the homemade dough.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 290mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg