Apple Danish

Ingredients (for BB-CEC20, makes 18 pastries):


For kneading into dough:

Egg glaze:

Topping (optional): 


Following the instruction manual, prepare the dough using the ingredients listed.


Make apple filling. In a medium sauce pan, combine sugar, water, cornstarch and cinnamon. Stir over medium heat and bring to boil. Cook 1 minute, then add in half amount of apple. Bring back to boil over medium-high heat and cook for 8 minutes, or until soft, stirring often. Add remaining apples and cook for another 6 minutes. Remove from heat, add butter and stir to dissolve. Set aside.


Remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.


On a lightly floured (not included in the ingredients list) board, roll dough into a rectangle. Roll dough into a 20" x 14” sheet for 2-lb. breadmaker, and 13" x 14” sheet for 1-lb. breadmaker. Use about 1/3 cup of the softened butter and butter 2/3 of the sheet while leaving 1/3 of sheet unbuttered (for future folding).


Starting from unbuttered side, fold sheet into thirds and repeat step 4 twice more. Add flour to rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight for 2-lb. breadmaker, or 20 minutes for 1-lb. breadmaker.


Cut sheet into squares. For 2-lb. breadmaker, cut the sheet into thirds and roll each piece into 10-1/2" x 7” rectangle, then cut each rectangle into 6 squares. Each square should be about 3-1/2” wide. For 1-lb. breadmaker, cut the sheet in half and roll each piece into a 7" x 7” square, then cut each square into 4 smaller squares. Each square should be about 3-1/2” wide.


Place squares on a baking sheet lined with parchment paper. Fold in each corner about 1” toward the center and press to set.


Spritz with water and allow to double in size in a warm place for 40 to 50 minutes.


Brush lightly with egg glaze.


Place spoonful of the apple filling  from step 2 in center of each pastry. Bake in an oven preheated to 375°F for 12 minutes, or until golden brown and flaky.


Remove from the oven and place each pastry on a rack to cool to room temperature. Dust pastry with optional powdered sugar.