Apple Danish Pies Recipes

Steps:

• 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. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
• Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
• Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
• Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.

Steps:

• In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
• Add apples and juice; toss to coat.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat.
• Separate crescent dough into four triangles.
• On a lightly floured surface, roll two triangles into 5-in. circles.
• Place each into an 8-oz. ramekin, pressing dough onto the bottom and 1/2 inches up the sides.
• In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla.
• Spread over dough in ramekins. Top with apple mixture.
• Roll out remaining crescent dough into 4-in. circles; place over filling.
• Cut slits in top.
• Bake at 375° for 20-25 minutes or until filling is bubbly and topping is golden brown.
• Combine glaze ingredients; drizzle over pies.
• Serve warm.

Steps:

• 1. In a large bowl, Sift together two times the sugar, salt, flour, cinnamon and fresh grated nutmeg. Set aside.
• 2. For the crust, seems everybody has their own favorite recipe, so I won't bore you with my recipe...you can use your favorite pie crust recipe. Just add 1 egg to the dough.
• 3. Divide dough into two parts. On a floured surface roll half the dough to approximately 1/3" thick. To fit the jellyroll pan, lining both the bottom and up the sides. Line a jelly roll pan with dough. Chill in the refrigerator while preparing the filling.
• 4. NOTE: If making your own crust instead of purchasing store boughten, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
• 5. APPLE FILLING: For each of apples, I cut each in half, then I cut in half, then in half again. Peeling each wedge, and making sure to remove the core. Cut each wedge into bigger sized chunks, placing in a bigger bowl.
• 6. Combine the sugar mixture with the apples, mixing to evenly coat apples. Chill in refrigerator, so to keep apples COLD.
• 7. Spoon the apple mixture into crust-lined jellyroll pan. Dot with the 2 tbsp. butter.
• 8. Now the fun part... Roll out top crust and gently transfer, making sure to completely cover the apples and sealing the edges. Make 5 to 7 small slits, allowing steam to escape. Refrigerate while pre-heating the oven.
• 9. Pre-heat oven to 375 °F.
• 10. Bake in the pre-heat oven at 375 F degrees for 1hour, or until apples are tender and the crust is a golden color.
• 11. Remove it from the oven, and cool on a cooling rack. Cool at room temp. for 1 hour.
• 12. THE GAZE Ingredients: 1 cup confectioner's sugar, sifted 2 tablespoons unsalted butter, melted 1 tablespoon milk 1 tsp. vanilla extract Directions: * ​Combine all ingredients in a small bowl, mix until smooth and creamy. * Drizzle over the slight warm Apple Danish. Cool completely, and cut into squares.
• 13. I hope your family enjoys my Apple Danish recipe as much as my family has!!! God Bless, and happy baking!!!