Apple Danish Recipe
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1 large egg yolk
- 1/2 cup milk
- 6 cups sliced peeled apples
- 1-1/2 cups sugar
- 1/4 cup butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 large egg white, lightly beaten
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons water
- 1. In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half.
- 2. On a lightly floured surface, roll half of dough into a 15-in. x 10-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Set aside.
- 3. In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15-in. x 10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack.
- 4. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold. Yield: 20-24 servings.
1 each: 230 calories, 11g fat (3g saturated fat), 15mg cholesterol, 74mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 2g protein
Reviews for Apple Danish
"This was delicious.The pastry was very flaky.I suggest using slightly tart apples to enhance flavor."
"Definitely recommend this recipe. I have tried many apple danish recipes that include corn flakes on the bottom of the crust but prefer this recipe. I don't add the glaze as I think it is sweet enough. Enjoy"
"After making this many times, I have decided that cutting the sugar by 1/2 cup and increasing the apples to 8 cups works for our family. I don't care what the name of it is, it disappears every time I make it. If you had 6 stars I would give it that. 5 stars"
"Rating this recipe five stars, not as a "danish" recipe though. The dough wasn't soft as a danish is supposed to be. The dough baked like a pie crust. The filling is very similar to an Apple Danish though, or fritter. The taste is great, and not difficult to make. As another reviewer posted, they should be Apple Squares, not Danish."
"Absolutely yummo, this is going to be my go to apple dessert or slice from now on. All I need is a way to incorporate some custard into this apple Danish slice."
"This recipe is a long-time family favorite! I like to use 1/2 c. butter and 1/2 c. shortening in the crust."
"Tried this recipe today it came out great! I used a smaller pan to cook it in, I used a 13X5 casserole dish. I also used butter in place of the shorting. I ended up having to cook it about 15 to 20 minutes longer also. Great recipe, thank you for sharing!"
"I made this for a community event this afternoon - great! Before I started, I wondered how I would do rolling out such a large crust, but had no problem. I might have patched a bit on one side but it still looked good. Six cups of apples were just the right amount. Instead of the 2 Tbsp. of flour, I used 3 Tbsp. of Pie Enhancer (by King Arthur Flour) to ensure my filling would be set perfectly. The glaze on top was a nice touch. Only one thing - I don't think 'Apple Danish' is the correct name for this. How about 'Apple Pie Squares'? Seems like a better description of the dish to me. Anyway, definitely baking this again!"
"I make this all the time! it is perfect as is. It is always a huge hit!!!"
"My recipe for this is exactly the same except for the glaze. My glaze calls for 1 1/2 c. powdered sugar, 1/8 tsp. salt , 1 tsp. vanilla and 2-3 tbsp. milk. Always a favorite whenever I serve it."
"My family loved it! The only thing about it was the egg white on top of the crust. If your crust isn't completely flat, then you'll get a puddle of cooked egg on there, and without the egg white the crust is crumby. I will be making this again!"
"This was amazing! I was so glad I used this recipe, it was so tasty! I made a few adjustments: The recipe calls for 6 cups of apples, but I only used 4 cups of McIntosh apples. I only used enough that would cover the dough. Also, I used only one cup of sugar since I read from the other reviews that 1 1/2 was too sweet. The only complaint I have is that the pastry part was more crunchy than flaky. Otherwise, I am definitely making this again!"
"I used butter in the crust and it turned out delish! I took advice of others and cut back on sugar amount in the filling; I used only 1/2 cup and some apple pie spice and it was great! I also took the advice of one other reader and put it in a 13 x 9 pan, because I hate wimpy crusts. Because of the thicker crusts, I had to bake it longer, mine took 49 minutes to get a nice golden color. It turned out FANTASTIC. Not sure that it's much different than an actual apple pie, but I love it and will do it again!"
"Was just like the recipe that I got from my mother-i n-law. We learned a little trick to rolling out the dough. Take a piece of wax paper and cut to the size of the pan. Set dough on it and put another over the top. Roll dough to the size of the paper and then peel the top layer of paper off and dough will stick enough to flip onto the pan. Repeat this process for the top layer. Works like a charm !"
"This was wonderful! My husband and I couldn't stop eating. It was even better the next day. I'll definietly be making this again. It is great for breakfast, brunch or dessert. Perfect to make for a potluck!"
"What a wonderful way to use apples! Delicious and easy to make. I will be making these often!"
"A coworker made this for the office and I loved it. Made it for myself the next night for my husband's work - BIG hit. I used Splenda instead of the regular sugar and it turned out great. I did mess up my glaze by thinking I had to use the egg white in the glaze mixutre in addition to brushing the top. But all in all turned out well. Will definitely make it again...and often!"
"I would cut back on the sugar. One and half cups makes it to sweet and I would use a smaller baking pan as I feel there is not enough pastry dough to cover the top and bottom."
"i think i would add a little less sugar next time,very good though"