You only need five simple ingredients to make a tender, flaky Apple Danish. Sheets of puff pastry are filled with apple pie filling, baked until golden and crisp, then finished with a light powdered sugar icing. These danishes are perfect for breakfast, brunch or a cozy dessert.
Table of contents
- Ingredients
- Instructions
- Tips for success
- Substitutions and additions
- How to store and reheat
- More puff pastry recipes
There’s something irresistible about warm cinnamon apples folded into layers of buttery, flaky puff pastry. These danishes are quick to assemble using store-bought puff pastry and your favorite apple pie filling. They make a festive addition to holiday breakfasts, weekend brunches or any time you want an easy, elegant pastry.
Growing up, my family often picked up a pastry ring that included apple, cherry and cream cheese fillings. One year the apple portion was missing and I was disappointed—so this recipe is my way of ensuring the apple filling is always present. If you like variety, make a few different fillings so everyone can try a favorite.
Ingredients
- Puff pastry dough – Two sheets (about 17–18 ounces total). Thaw at room temperature for at least 30 minutes before assembling so the sheets are pliable but still cool.
- Apple pie filling – Use canned apple pie filling or a homemade version. If you make your own, choose apples that suit your taste (sweet or slightly tart) and cool the filling before using.
- Egg – One egg, whisked for an egg wash to brush the pastry so it bakes to a deep golden brown.
- Powdered sugar and milk – 1/2 cup powdered (confectioners’) sugar and about 1 tablespoon milk to make a simple drizzleable icing.
Instructions
Below are clear, step-by-step directions to make eight apple danishes. Photos in the gallery show each stage of assembly and finishing.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw the puff pastry sheets on the counter for about 30 minutes, then lightly flour a work surface. Unfold each sheet and roll into a rectangle to even the thickness.
- Cut each sheet into four equal squares (eight total). Place about 1/2 cup apple pie filling in the center of each square, leaving a border for folding.
- Fold each corner toward the center and gently pinch so the filling stays enclosed but a little of the apples remain visible.
- Transfer the assembled danishes to the prepared baking sheet. Brush each top with the whisked egg to promote even browning.
- Bake 20–25 minutes, until the pastry is puffed and golden brown and the filling is hot.
- While the danishes bake, whisk together 1/2 cup powdered sugar and 1 tablespoon milk (add more milk by drops if needed) until smooth.
- When the danishes come out of the oven, let them cool a few minutes, then drizzle the icing over each pastry and serve warm or at room temperature.
Tips for success
- Thaw properly: Puff pastry should be thawed until flexible but still cool. Overly warm pastry loses its layers.
- Cool the filling: Use room-temperature apple filling so the pastry starts baking immediately and doesn’t become soggy.
- Preheat the oven: A fully preheated oven ensures the pastry puffs and browns evenly for a crisp exterior.
Substitutions and additions
- Cherry danish: Swap apple filling for cherry pie filling or make half of each for variety.
- Streusel topping: Mix 2 tablespoons flour, 4 tablespoons brown sugar and 1/2 teaspoon cinnamon. Cut in 1 tablespoon cold butter until crumbly and sprinkle 1–2 tablespoons over each danish before baking.
- Crescent roll alternative: Use two 8-ounce sheets of crescent roll dough for a slightly different texture.
- Cream cheese addition: Spread 2 tablespoons of softened cream cheese in the center of each square before adding the apple filling for a cream cheese danish.
- Mini danishes: Cut each pastry sheet into eight squares, use about 1/4 cup filling per mini danish and bake 18–20 minutes for smaller servings.
How to store and reheat
- To store: Keep danishes at room temperature for up to 8 hours. After that, store in an airtight container in the refrigerator for up to 5 days.
- To reheat in an air fryer: Reheat at 400°F for about 5 minutes to refresh the crisp layers.
- To reheat in the oven: Place on a baking sheet and warm at 400°F for 5–7 minutes.
- To reheat in the microwave: Heat on a microwave-safe plate for 20–30 seconds; note the pastry will be softer than if reheated in dry heat.
More puff pastry recipes
Try other recipes that use pre-made puff pastry for quick, impressive appetizers and desserts:
Cheesy Mushroom Spinach Puff Pastry
Baked Brie Puff Pastry Bites
Chicken Pot Pie with Puff Pastry Crust
Gorgonzola Pear Tart
Apple Danish
An easy five-ingredient pastry using store-bought puff pastry and apple pie filling. Golden, flaky and finished with a simple powdered sugar drizzle.
Ingredients
- 2 sheets puff pastry (about 17–18 ounces total), thawed
- 4 cups apple pie filling
- 1 egg, whisked
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Thaw puff pastry for 30 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll each sheet into a large rectangle and cut each into four squares.
- Place 1/2 cup apple filling in the center of each square. Fold the corners toward the center and pinch to seal.
- Brush with egg wash and bake 20–25 minutes until puffed and golden.
- Whisk powdered sugar and milk until smooth. Drizzle over warm danishes and serve.
Notes
- Make cherry danishes by swapping the filling.
- Add streusel or a smear of cream cheese under the filling for variation.
- Store leftovers in the refrigerator up to 5 days and reheat in an air fryer or oven for best texture.
Nutrition Facts (per danish)
Calories: 494 kcal | Carbohydrates: 66 g | Protein: 5 g | Fat: 24 g | Sugar: 24 g