Add Preferred SourceDutch Apple Danishes are the perfect way to bring a little bakery magic into your own kitchen. With tender apples, flaky puff pastry, and a buttery crumb topping, they feel special but are surprisingly simple to make. These fall pastries are great for brunch, holidays, or just treating yourself to something sweet with your morning coffee.
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I love how easy this recipe is to pull together with frozen puff pastry and a handful of pantry staples. The apple filling is soft and spiced just right, while the crumble adds that irresistible bakery-style finish. Drizzle with a little icing, and they are just about impossible to resist.
These smell SO good while baking! It’s hard to resist, but let them cool before eating because they’re super hot when just out of the oven.
History
Dutch Apple Danishes are a modern variation of the traditional Danish pastry, which originated in Denmark in the mid-19th century, making the base recipe pre-1920s. Danish pastries themselves were influenced by Austrian bakers who brought laminated dough techniques to Denmark in the 1850s. The addition of American-inspired apple pie flavors and crumb toppings became popular in the United States during the 1950s and 1960s, as fruit-filled and streusel-topped pastries gained favor in bakeries and home kitchens.
Ingredients
- Granny Smith – You can use other apples but then reduce the sugar. Granny Smith are great because they help to balance the sweetness.
- Unsalted butter – You can also use salted butter if you like a touch of salt in your sweets.
- Brown sugar – Use light brown sugar, or for a richer flavor, dark brown sugar.
- Cornstarch – This will help to thicken the apple filling.
- Ground cinnamon – Fresh spices make all the difference!
- Puff pastry – Buy a box of premade, and let it thaw in the fridge overnight. Keep it chilled until you’re ready to use it.
- Egg – Just 1 egg, large is fine.
- Water
Crumble Topping:
- Unsalted butter – Again, you can use salted if you prefer.
- Brown sugar – For the topping, I like the milder flavor of light brown sugar. Dark brown will also work if that’s what you have.
- All-purpose flour
Frosting:
- Powdered sugar – Don’t worry about any lumps. They’ll smooth out when you add the cream.
- Heavy whipping cream – You can also use milk. This is just to thin the frosting.
How To Make Apple Crumb Danishes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Melt two tablespoons of butter in a large skillet over medium heat. Add the thinly sliced apples and cook, stirring occasionally, until the apples begin to soften and release some juices, about five minutes. You want them flexible but not mushy.
In a small bowl, whisk together the brown sugar, cornstarch, and cinnamon. Stir this mixture into the apples and cook for another three to five minutes, until the apples are tender and the juices are thickened. Remove the skillet from the heat and let the apple mixture cool to room temperature.
Unfold the puff pastry sheets and place them on a flat surface. Cut along the fold marks to make three equal strips, then cut each strip in half to make twelve rectangles total.
Arrange the puff pastry rectangles on a large baking sheet, leaving space between each. Using a paring knife, lightly score a border about half an inch from the edge of each rectangle. Use a fork to poke a few holes in the center to help control puffing.
Spoon the cooled apple mixture onto the center of each pastry, keeping the filling inside the scored border. In a small bowl, whisk the egg and water. Use a silicone pastry brush to brush the egg wash onto the outer border of each pastry.
To make the crumble topping, use a fork or pastry cutter to mix the butter, brown sugar, and flour in a small bowl until crumbly. Sprinkle the crumble evenly over the apples.
Bake the pastries at 400°F for about twenty minutes, or until golden brown and puffed. Transfer to a wire cooling rack and let them cool for ten minutes.
To make the frosting, whisk together the powdered sugar and heavy cream until smooth. Drizzle over the pastries before serving.
Chef Jenn’s Tips
- Use firm apples like Granny Smith for the best texture
- Do not skip scoring the pastry; it helps form that perfect bakery-style border
- Chill the assembled pastries for ten minutes before baking if your kitchen is warm
- For a sweet twist, swap in pears or add a splash of vanilla to the filling
Make It A Meal
Serve these danishes with a cup of hot coffee or tea, or pair them with scrambled eggs and bacon for a full brunch spread. They also make a lovely addition to holiday breakfast or dessert tables.
Storage
Store leftover danishes in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Reheat in a low oven to crisp them back up before serving. Freezing is not recommended, as the pastry texture will soften.
Dutch Apple Danishes
Ingredients
- 4 large Granny Smith apples cored, peeled, and sliced thin
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 17.3 ounces puff pastry frozen (two sheets of pastry in the box), thawed according to package directions
- 1 egg
- 1 tablespoon water
Crumble Topping:
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- ¼ cup all-purpose flour
Frosting:
- 1/2 cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F.
- Melt the butter in a large skillet and cook the apples for about five minutes. Stir in the brown sugar, cornstarch, and cinnamon. Cook for another three to five minutes. Let cool.
- Unfold the puff pastry and cut into twelve rectangles. Arrange on a baking sheet.
- Score a border around the rectangles and poke the centers with a fork to prevent them from puffing up.
- Spoon the apple filling onto each pastry. Brush the borders with egg wash.
- Make the crumble by mixing butter, brown sugar, and flour. Sprinkle over the apples.
- Bake for twenty minutes or until golden brown. Cool on a wire rack for ten minutes.
- Whisk the powdered sugar and heavy cream to make the frosting. Drizzle over the cooled pastries.
Notes
Chef Jenn’s Tips
- Use firm apples like Granny Smith for the best texture.
- Do not skip scoring the pastry; it helps form that perfect bakery-style border.
- Chill the assembled pastries for ten minutes before baking if your kitchen is warm.
- For a sweet twist, swap in pears or add a splash of vanilla to the filling.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.