Description
Delicious apple danishes made with crescent rolls and a sweet apple filling.
Ingredients
Scale
- 2 tubes crescent rolls or rounds
- 20 ounces apple pie filling
- 2 Tablespoons butter (salted or unsalted, melted)
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2–3 teaspoons milk
- 5 Granny Smith Apples (cored, peeled and diced into small pieces)
- 1 1 cup water
- 3/4 cup granulated white sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1 Tablespoon fresh lemon juice
- 8 ounces cream cheese (softened)
- 1/3 cup white granulated sugar
- 1 egg yolk (room temperature)
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 egg (beaten)
- 2 Tablespoons water
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk (any kind)
- 1 17 ounce box of Puff Pastry (thawed at room temperature)
Instructions
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper and set aside.
- If making apple pie filling from scratch, add the water, cornstarch, sugar, cinnamon, and lemon juice and bring to a boil over medium heat while whisking constantly.
- Once the mixture begins to boil, stir and cook until the sauce thickens.
- Add the apples to the sauce and stir to mix. Turn the temperature to low and simmer with a lid on but vented until the apples are tender, approximately 8-10 minutes.
- While the apples simmer, beat the cream cheese in a medium mixing bowl until smooth.
- Add the sugar, egg yolk, vanilla, and lemon juice and mix for approximately two minutes or until everything is smooth.
- Gently unroll the puff pastry and divide the dough into thirds along the seams and then into thirds again, widthwise to create 6 squares.
- Place the squares on the baking sheet.
- Fold a square in half from corner to opposite corner creating a triangle with the open part of the triangle facing the top of the baking sheet.
- Take a sharp knife and starting ½ inch from the top of the peak, slice through the dough down along the left side of the triangle to the bottom left corner, leaving 1” of dough on the outside.
- Go back to the top of the triangle and leaving a ½ inch space between cuts, make the second cut along the other side, leaving 1” of dough on the outside.
- Open the pastry square and take one corner of the dough at the end where there is a full cut and bring it over to the opposite corner.
- Take the other side up and over that piece to the other side creating a square with a pocket.
- Take a Tablespoon of the cream cheese mixture and put it into the center of each square.
- Add 1-2 Tablespoons of pie filling on top of the cream cheese.
- In a small bowl, beat one egg and add 2 Tablespoons of water, then combine well.
- Use a pastry brush to brush the egg wash over the visible dough.
- Bake at 425 for 12-14 minutes or until golden brown.
- Remove to cool.
- Mix the powdered sugar, milk, and vanilla in a small bowl and stir until smooth.
- Drizzle the glaze over each roll.
- Enjoy!
Notes
- You can use store-bought apple pie filling for convenience.
- Adjust sugar to taste if you prefer a sweeter or less sweet filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg