Apple Danish

Image Courtesy Cindy Rose

Something fast and simple for your Sunday breakfast or as dessert on Thanksgiving.


  • ½  Package puff pastry (freezer section of your grocery store)
  • 1 egg
  • 1 tbs water

Apple Filling:

  • 3 medium Honeycrisp apples, peeled and chopped
  • 1 tbs butter
  • 2 tbs corn starch
  • ¼ cup packed brown sugar
  • 1 tbs cinnamon

Streusel Topping:

  • 3 tbs packed brown sugar
  • ¼ cup flour


  • ½ cup powdered sugar
  • 2 tbs heavy cream


Preheat oven to 400 degrees.

Melt butter in medium pan, over medium heat.  Add apples and cook for about 5 minutes, stirring occasionally.

In a small bowl mix together remaining filling ingredients.  Stir mixture into apples and cook for another 5 minutes or until apples are soft but not mushy.  Stir constantly, sticking may occur depending on how juicy your apples were.  Remove from heat and allow to cool.

While that’s cooling, in a small bowl using a fork or pastry cutter, combine the brown sugar, flower and butter.  Cut until it’s relatively crumbly.  Set aside.

Unfold puff pastry sheet.  Cut along the fold lines to make strips.  I use a pizza cutter for this.  Cut each strip in equal portions.  You can make them as large or as small as you like. 

Arrange pastry rectangles/squares on an ungreased cookie sheet.  Leave at least an inch between the pieces.  It’s called “puff” pastry for a reason.

Using a butter knife gently score a border around each pastry then using a fork poke several holes into the center of each one.  This allows the outside to puff up more than the inside.

Spoon the cooked apple filling onto each pastry, inside your scored border.  Do not add the liquid from your mixture.

In a small bowl whisk the egg and water.  Brush around the pastry edges.  (I usually microwave the left-over egg wash and give it to one of my cats after it’s cooled.)

Sprinkle the crumbly topping over each pastry.

Bake for 20 minutes or until golden brown.

For the glaze, while your pastries are baking in yet another small bowl, mix powdered sugar and heavy cream until smooth.

When the pastry comes out of the oven drizzle with glaze.  Whatever you don’t eat, store in an air tight container.

This recipe can be doubled.  No need to double the glaze unless you like a lot on each one.

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Other recipes can be found here in our Lifestyle section.

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Cindy A. Rose began writing for the Tentacle in 2011 trying to raise awareness over things happening within Frederick County Public Schools. She began keeping a close watch on FCPS when she learned there were not enough air conditioned buses for special needs children during the hot Maryland summers. The Tentacle offered her a place to share her concerns with her community when local newspapers didn’t always. Cindy had the opportunity to buy the Tentacle from creator/owner John W. Ashbury in 2019, so she did. She believed then, as she believes now, our communities, friends and neighbors have important things to say that needs to be shared with those living around them. Large corporate news companies don’t always share in those passions and concerns. The Tentacle is a local news, commentary and community website run by citizens, for citizens. Its success depends on your participation.