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Apple Danish with Homemade Puff Pastry

  • Author: Living the Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 Apple Danish Braid 1x



For the Pastry Dough:

  • 2½ cups AP flour
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup butter, chilled and cubed
  • 3 tablespoons shortening
  • 1 large egg, beaten
  • 45 tablespoons ice water

For the Apple Filling:

  • 4 ripe apples (I like honeycrisp)
  • 1 cup brown sugar
  • Juice of ½ lemon
  • 1 tablespoons vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon water
  • Turbinado sugar, for sprinkling

For the Icing:

  • 1 cup confectioner’s sugar
  • 2 teaspoons vanilla
  • 1 tablespoon corn syrup
  • 23 tablespoons whole milk


  1. In a large bowl, whisk together flour, sugar, and salt. Add cubed butter and shortening. With a pastry blender, mix until the dough is crumbly. Add beaten egg and 3-4 tablespoons ice water until a soft dough begins to form. Turn over onto a lightly floured work surface and shape into a disk. **If the dough is still too dry, add an addition 1-2 tablespoons ice water. Wrap the dough in clingfilm and let chill for at least an hour.
  2. Meanwhile, peel, core, and slice the apples. Toss them in a large bowl with sugar, lemon juice, vanilla, and cinnamon.
  3. In a large pan over medium heat, melt down butter. Add the apples to the pan and cook down slightly, about 5 minutes. Mix cornstarch and water in a small cup. Turn the heat down to low and add the cornstarch mixture to the apples. Toss until the apples begin to thicken. Remove from heat promptly and set aside to cool.
  4. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  5. On a lightly floured work surface, divide your dough. Roll out each half into a 10×20-inch rectangle. Place one on top of the other and fold, like a book, as pictured within the post. Sprinkle the dough and rolling pin with flour. **At this stage, I transfer the dough to the parchment paper for easy transfer to the baking sheet.
  6. Roll out the dough again into a 10×20-inch rectangle. Take the cooled apple filling and spoon it down the center of the dough.
  7. Using a knife or pizza cutter, cut 1-inch strips on both sides of dough. Braid the dough, folding the strips over the filling, overlapping each other. Trim the edges of the dough if needed.
  8. In a small bow, whisk an egg and 1 tablespoon of water for the egg wash. Brush the Danish and sprinkle with Turbinado sugar.
  9. Bake for 25 minutes or until the center is bubbling and the crust is golden. Remove and let cool.
  10. Combine and whisk all ingredients for the icing. Drizzle liberally over the Danish. Serve & Enjoy!


Prep Time does NOT include Inactive Prep Time.


  • Serving Size: 12 slices of Danish
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