These Apple Crumb Danishes start with store-bought puff pastry and a homemade cinnamon apple filling. Brown sugar crumbs and a sweet drizzle top the tender apples, while the pastry bakes into crisp, flaky layers around the edges.
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I love baking with apples because there are so many varieties to choose from, each with a different balance of sweet and tart flavor. For these danishes, I use Granny Smith apples to balance the sweet crumb topping and drizzle. Store-bought puff pastry keeps them easy, and I’ll never turn down a good buttery pastry.
I like to make these for weekend breakfasts, usually with a cup of hot tea. Coffee works too. Honestly, give me a flaky pastry filled with fresh fruit, and I’m happy.
My Crescent Roll Cinnamon Rolls are another favorite for a sweet weekend breakfast.
Recipe Highlights
- Type of recipe: Apple danishes made with puff pastry
- Cooking method: Skillet-cooked filling, then oven-baked
- Skill level: Beginner
- Flavors & textures: Flaky pastry, tender cinnamon apples, brown sugar crumbs, and a sweet drizzle
- Best for: Breakfast, brunch, or an afternoon snack
What Makes These Apple Danishes So Easy
You cook the apples in a skillet, spoon them onto thawed puff pastry, and add a quick brown sugar crumb topping. There’s no pastry dough to make. A scored border and a few fork holes in the center help the edges puff up around the filling while it bakes.
If you enjoy baking with store-bought puff pastry, try my Puff Pastry Fruit Tarts, made with apples or blueberries.
What You Need to Make These Apple Danishes
See the recipe card below for amounts and complete instructions.
How to Help The Puff Pastry To Rise Around The Apples
- Keep the pastry cool while you work. If it gets soft or sticky, refrigerate the baking sheet until the pastry firms up. The scored border helps the outside edges rise, while the fork holes help keep the filled center lower.
- Let the cooked apples cool to room temperature before adding them. Hot filling will soften the pastry before it reaches the oven. Keep the apples and crumbs inside the scored border so the edges have room to puff up.
How To Make Apple Danishes Step-by-Step
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 1. Cook the apples
Melt the butter in a large skillet over medium heat. Add the peeled, thinly sliced apples and cook for about 5 minutes, stirring occasionally. The slices should begin to bend and release some juice.
Tip: If the apples are extra long, cut them in half so they are easier to place on the pastry dough, and they will be easier to eat.
Step 2. Add the sugar and cinnamon
Mix the brown sugar, cornstarch, and cinnamon in a small bowl, then stir the mixture into the apples. Cook for another 3 to 5 minutes, until the apples are tender but still hold their shape. Let the filling cool to room temperature before putting it on the pastry.
Step 3. Cut the puff pastry
Unfold the thawed pastry sheets and cut each one along the fold marks into three strips. Cut each strip in half to make 12 rectangles altogether. Place them on a parchment-lined baking sheet, leaving at least 1 inch between them.
Step 4. Score the borders and prick the centers
Lightly score a border about ½ inch inside each rectangle with a paring knife. Cut only partway through the pastry. Use a fork to prick a few holes in the center, keeping the outside border untouched.
Step 5. Add the apples and brush the edges
Divide the cooled filling among the pastry rectangles, keeping it inside the borders.
Step 6. Add the crumb topping
Use a fork to mix the softened butter, brown sugar, and flour until small clumps form. Sprinkle the crumb topping evenly over the apples, leaving the pastry borders clear.
Step 7. Brush the pastry edges.
Whisk the egg with 1 tablespoon of water. Use a pastry brush to lightly coat the exposed borders, keeping the egg wash on top rather than letting it run down the cut sides.
Step 8. Bake the danishes
Bake at 400°F for about 20 minutes, until the edges puff up and turn golden brown. Transfer the pastries to a cooling rack and let them cool for 10 minutes.
Step 9. Finish with the drizzle
Stir the powdered sugar and 2 tablespoons of heavy cream together until smooth. Add a little more cream if needed, then drizzle over the pastries.
Are twelve danishes too many? Use half the box of puff pastry and cut the rest of the recipe in half.
For another apple-flavored breakfast bake, try my Apple Cider Oatmeal Bread, made with apple cider, oats, cinnamon, and cloves.
Have one apple left in the fruit bowl? My Single Serve Apple Crumble makes a small dessert in the microwave.
These apple danishes are my kind of weekend baking: a homemade fruit filling and a little help from store-bought pastry. Put the kettle on while they cool, then enjoy one while the edges are still crisp.
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Recipe
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Apple Crumb Danishes
Equipment
Ingredients
Apple Filling and Pastry
- 4 large Granny Smith apples peeled, cored and thinly sliced
- 2 tablespoons butter
- ⅓ cup brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 1 17.3 ounce box frozen puff pastry containing 2 sheets, thawed according to package directions
- 1 large egg
- 1 tablespoon water
Crumb Topping
- 2 tablespoons butter softened
- 3 tablespoons brown sugar
- ¼ cup all-purpose flour
For The Drizzle
- ½ cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Heat the oven to 400°F. Line a large baking sheet with parchment paper. Use a second sheet if needed to leave at least 1 inch between the pastries.
- Cook the apples. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apple slices and cook, stirring occasionally, for about 5 minutes, until they begin to soften and release some juice.2 tablespoons butter, 4 large Granny Smith apples
- Thicken the filling. In a small bowl, whisk together ⅓ cup brown sugar, the cornstarch, and cinnamon. Stir into the apples and cook for another 3 to 5 minutes, until the apples are soft but still hold their shape. Remove from the heat and let cool to room temperature.⅓ cup brown sugar, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon
- Cut the pastry. Unfold both pastry sheets. Cut each sheet along its fold marks into three strips, then cut each strip in half. You’ll have 12 rectangles. Arrange them on the baking sheets with at least 1 inch between them.1 17.3 ounce box frozen puff pastry
- Make the borders. Using a paring knife, lightly score a line about ½ inch inside the edge of each rectangle. Don’t cut all the way through. Prick the pastry a few times with a fork inside each border.
- Add the filling. Divide the cooled apples among the rectangles, keeping the filling inside the scored borders.
- Make the crumbs. Use a fork to mix the softened butter, brown sugar, and flour until it forms small clumps. Sprinkle the crumb topping evenly over the apples, keeping the pastry borders clear.2 tablespoons butter, 3 tablespoons brown sugar, ¼ cup all-purpose flour
- Brush the edges. Whisk the egg with 1 tablespoon of water. Lightly brush the exposed pastry borders with the egg wash.Note: You won’t need all the egg wash. Discard the remainder.1 large egg, 1 tablespoon water
- Bake for about 20 minutes, until the pastry puffs and turns golden brown. Transfer to a rack and cool for 10 minutes.
- Drizzle. Stir 2 tablespoons of heavy cream into the powdered sugar. Add a little more cream as needed until it drizzles easily, then spoon it over the danishes.2-3 tablespoons heavy cream, ½ cup powdered sugar
Storage
- Storage and reheating: Keep the danishes in a covered container on the counter for up to two days. Reheat in a 300°F oven for a few minutes to help crisp the pastry, or microwave an individual danish for 20 seconds for a quick warm-up.
Notes
Recipe Notes
Apples: Cook until the slices bend and soften but still hold their shape. They’ll continue cooking in the oven. Puff pastry: Keep the thawed pastry cold. If it softens or gets sticky, refrigerate until firm before baking. Filling: Cool the apples to room temperature before assembling, and keep the filling and crumb topping inside the scored borders. Freezing: I also tested freezing these danishes. Let them thaw at room temperature, then microwave an individual danish for about 20 seconds or warm it in a 300°F oven for a few minutes.As an Amazon Associate I earn from qualifying purchases.
Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven, sharing sweet and savory, family-friendly recipes for your cooking and baking inspiration.
