Cinnamon Apple Danish | #BrunchWeek
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Cinnamon Apple Danish
Yield: 18 Danishes
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 5 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1 cup warm milk (110° to 115°)
- 2 eggs, lightly beaten
- FILLING
- 1 1/2 cups sliced Lady Alice apples
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons clarified butter
- GLAZE:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1/2 teaspoon milk
Instructions
- In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt; cut in butter until mixture resembles fine crumbs.
- Stir in the yeast mixture, milk and eggs until blended.
- Turn onto a lightly floured surface; knead about 20 times (dough will be sticky). Cover and refrigerate for at least 2 hours.
- For filling, combine the apple slices, brown sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 15-in. rectangle; brush with butter. Spread filling to within 1/2 in. of edges.
- Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Fold each slice, forming a triangle. Place 2 in. apart on greased baking sheets.
- Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over Danish pastry. Yield: 2 1/2 dozen.
Notes:
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Calories
320.31Fat (grams)
12.81Sat. Fat (grams)
7.76Carbs (grams)
46.79Fiber (grams)
1.29Net carbs
45.50Sugar (grams)
18.81Protein (grams)
5.00Sodium (milligrams)
216.49Cholesterol (grams)
52.52Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
This Danish looks perfect. I'm drooling here.
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