Apple Almond Danish Pastries

Here’s a full, detailed recipe for Apple Almond Danish Pastries, with clear ingredients and step-by-step directions. This version is home-friendly and doesn’t require professional bakery equipment.

🍎 Apple Almond Danish Pastries

Yield: 8–10 pastries
Prep time: ~40 minutes
Chill time: ~1 hour
Bake time: 18–22 minutes

🧈 Ingredients

For the Danish Dough

2 ¼ cups (280 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 ¼ teaspoons (1 packet) instant yeast
¾ cup (180 ml) warm milk (not hot)
1 large egg
1 teaspoon vanilla extract
½ cup (115 g) unsalted butter, cold

For the Almond Filling

½ cup (50 g) almond flour (or very finely ground almonds)
¼ cup (50 g) granulated sugar
¼ cup (55 g) unsalted butter, softened
1 egg yolk
½ teaspoon almond extract
1 tablespoon all-purpose flour

For the Apple Filling

2 medium apples (Granny Smith or Honeycrisp work well)
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 teaspoon lemon juice
1 teaspoon cornstarch

For Assembly

1 egg (for egg wash)
Sliced almonds (optional)

Optional Glaze

¾ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract

🥐 Directions

1. Make the Dough

In a large bowl, whisk together flour, sugar, salt, and yeast.
Add warm milk, egg, and vanilla. Mix until a rough dough forms.
Cut cold butter into small cubes and work it into the dough using your fingers or a pastry cutter. The butter should stay chunky.
Knead lightly (about 2–3 minutes) until the dough just comes together.
Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Prepare the Almond Filling

In a bowl, mix almond flour, sugar, butter, egg yolk, almond extract, and flour.
Stir until smooth and creamy.
Cover and refrigerate until ready to use.

3. Make the Apple Filling

Peel, core, and dice apples into small cubes.
Melt butter in a saucepan over medium heat.
Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook for 5–7 minutes until apples soften.
Stir in cornstarch and cook 1 more minute until thickened.
Remove from heat and let cool completely.

4. Laminate the Dough (Creates Flaky Layers)

Roll chilled dough into a rectangle (about 8×14 inches).
Fold into thirds like a letter.
Rotate, roll out again, and fold again.
Chill for 30 minutes.

5. Shape the Danishes

Roll dough into a large rectangle (¼-inch thick).
Cut into 4–5 inch squares.
Add 1 tablespoon almond filling to the center of each square.
Top with 1–2 tablespoons apple filling.
Fold corners toward the center or shape however you like (pinwheel or envelope).
Place on a parchment-lined baking sheet.

6. Proof

Cover loosely and let rise at room temperature for 30–40 minutes, until slightly puffy.

7. Bake

Preheat oven to 375°F (190°C).
Whisk egg and brush pastries lightly.
Sprinkle with sliced almonds if using.
Bake for 18–22 minutes, until golden brown.

8. Glaze (Optional)

Whisk powdered sugar, milk, and vanilla.
Drizzle over warm pastries.

🌟 Tips for Best Results

Keep everything cold for flakier layers.
Don’t overfill, or the pastries may leak.
These are best eaten the same day but can be reheated gently.