Apple Crumble Danishes

4.45 from 18 votes

If love apple crumble, you'll love these apple crumble danishes! This easy apple recipe uses puff pastry as a base, making it perfect for breakfast or brunch.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: apple bread, apple breakfast, apple crumble, apple dessert

Servings:

Calories: 385kcal

Author: Julie Clark

Ingredients

For the Apples:

1 tablespoon salted butter
6 medium Granny Smith apples (peeled, cored and sliced thin)
1/3 cup brown sugar
3 tablespoons cornstarch
1 tablespoon cinnamon

For the Pastry:

17.3 ounces puff pastry (two sheets of pastry in the box, thawed according to package directions)
1 large egg
1 tablespoon water

For the Crumble:

3 tablespoons brown sugar
2 tablespoons salted butter cold
1/4 cup all-purpose flour

For the Glaze:

1/2 cup powdered sugar
2 tablespoons heavy cream

US Customary - Metric

Instructions

Preheat oven to 400ºF.
Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Add the thinly sliced apples to the pan and cook for 5 minutes, stirring occasionally. 1 tablespoon salted butter, 6 medium Granny Smith apples
In a small bowl, whisk together the brown sugar, cornstarch, and the cinnamon. 1/3 cup brown sugar, 3 tablespoons cornstarch, 1 tablespoon cinnamon
Stir the mixture into the cooked apples and cook for an additional 3-5 minutes over medium heat until the apples are softened. Remove from the heat and set aside to cool to room temperature.
Unfold the puff pastry sheets and lay out on a flat surface. Use a knife to cut along the fold marks to create three equal sized strips. Cut each strip in half to make a total of 12 rectangles. 17.3 ounces puff pastry
Arrange the puff pastry rectangles on a large, ungreased cookie sheet leaving at least 1 inch of space between each rectangle.
With a paring knife, lightly score a border around the entire edge of each pastry rectangle, about ¾ inch away from the edge. Use a fork to poke a few holes into the center area of each pastry. This process allows the outside border to rise and puff up while the center stays shorter and holds the filling.
Spoon the cooked apples onto each rectangle of pastry dough. Do not place the apple filling on the outside scored border of the pastry and do not add much of the liquid from the apples.
In a small bowl, use a pastry cutter to combine butter, brown sugar and flour. Mix until combined and crumbly in texture. Sprinkle the crumble topping over the apples. 3 tablespoons brown sugar, 2 tablespoons salted butter, 1/4 cup all-purpose flour
In a small bowl, whisk the egg and water together. Use a pastry brush to apply a thin layer of the egg wash to the outside border of each pastry. Discard any leftover egg mixture. 1 large egg, 1 tablespoon water
Bake the pastries for 20 minutes or until they are golden brown.
In a small bowl, combine the powdered sugar and heavy cream; stir until smooth. 1/2 cup powdered sugar, 2 tablespoons heavy cream
Cool the danishes on a baking rack for 10 minutes. Drizzle the frosting over the cooled danishes.

Video

Notes

Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.

The calories shown are based on the recipe making 12 danishes, with 1 serving being 1 danish. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition