Easy Apple and Cinnamon Danish Pastries
These pastries are great to make for brunch. So, I’m often found putting them together around the holiday season whether it’s Christmas, New Year or Easter – or just a lazy Sunday, they work at any time. Don’t worry, this is a very easy recipe, using shop bought pastry (why not?) and a simple filling.
Preparation Time: 20 minutes +15 minutes if you need to make the apple compote.
Baking Time: 30 to 40 minutes
Cooling, Glazing and Icing: 15 minutes
Makes 8 Pastries
For the Pastry
8 x shop bought puff pastry squares measuring 12cm
1 x egg, beaten
For the Apple Filling
300gr / 10.5 oz. Apple Compote (recipe follows)
2 x tsp honey
1 x tsp cinnamon
75gr / 2.5 oz. raisins
For the Icing
10 x tbsp icing sugar
4 or 5 tsp water
For the Glaze
1 x tbsp apricot jam
1 x tsp water
- Put the oven on to heat it to 200°C/400°F.
- In a bowl, mix the apple compote with the honey, cinnamon and raisins and set aside.
- Line a baking tray(s) with greaseproof baking paper.
- Straight from the fridge, lay out the chilled slices of pastry on the lined baking trays. Leave some space in between each pastry square – about 2 cm / 1 in. Brush each slice with the beaten egg.
- Along the middle of each slice, diagonally, spread about 2 x tbsp of the apple mixture. Don’t spread right to the corners, but leave a couple of centimeters (1 x in.).
- Take both of the ‘free’ corners (the opposite corners to which you have spread the apple mix) of pastry and fold them over the middle. Squeeze them together gently but firmly to create a seal.
- Brush each pastry with egg.
- Place in the oven and bake until they are brown and crispy. This should take somewhere between 20 and 30 minutes.
- Whilst the pastries are baking, you can make the icing and the glaze. For the icing, add the water gradually until you get the consistency you wish. To make the glaze, put the jam and water in a heavy bottomed pan on a medium heat and let the jam melt.
- Once your pastries are ready, allow them to cool before adding the glaze then let the glaze set before applying the icing in thin stripes over your pastry.
Tips and Variations
- These pastries work really well with all sorts of stewed fruit fillings like pears, peaches, plums or berries. You can even use jam – but be careful to use a good quality jam, otherwise it can get too sweet.
- This recipe is based on a Danish pastry. It is not completely authentic because the real thing has a creamy base under the fruit, but I prefer this simpler way.
- If your glaze sets in the pan before your pastries are cooled, heat it a little to melt it again.
To make the Apple Compote
150 ml / 5 fl. oz. water
4 x medium apples peeled, cored and roughly diced
- Place the apples, water and cinnamon in a heavy bottomed pan, bring to the boil, then allow to simmer until the apples are soft.
- Mash with a fork for a rougher texture or liquidize it with a hand mixer for a smooth result
- Serve with pork or roast chicken.
Tips and Variations
- The amount of water can depend on the apples, so if you feel it is getting to dry while cooking, just add a little water. Or , if you feel there is too much water, just turn the heat up and let it evaporate as steam.
- This sauce keeps in the fridge for up to a week, or you can freeze it.
Amsterdam Private Food Tours
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My new butcher friends at the Albert Cuyp market!