|Nutritional Guidelines (per serving)|
|Servings: 6 danishes (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple danishes are so pretty, sweet and simple. They are a cinch to make, and they look beautiful!
We used to love eating them with a steaming cappuccino on cold, early spring mornings when studying abroad in Italy. There they are called Sfoglia di Mele. Sfoglia referring to the "sheets" of pastry and mele meaning, "apple." They are just slightly sweet and are the perfect grab and go breakfast. We love apple breakfast dishes!! They're not just for pies!!
They only require a few ingredients...apples, frozen prepared puff pastry, sugar, and butter! The danishes take less than five minutes to assemble and bake for about 20 minutes!
You can make a good-sized batch of these and either freeze them or store them in an airtight container. On cold mornings, just pop them in the toaster oven and take them with you in the car! It doesn't get any tastier or easier than that!
They would also be very pretty served on a brunch or breakfast table spread. You can make them even more beautiful by sprinkling them with some coarse sugar or a coating of raspberry jam before baking them. Dust some powdered sugar over the top after they have cooled slightly and you've got a show-stopping, professional-looking danish!
Gather the ingredients.
Thaw the frozen puff pastry sheet according to the package directions. Make sure to not leave it out for too long, or else it will become sticky and difficult to roll.
Preheat your oven to 400 F.
Roll out the puff pastry sheet on a lightly floured surface, into a large and even rectangle. (do your best with this one, ours are always a little crooked!)
Cut the puff pastry into 6 equal-sized rectangles using a pizza cutter (it works best, by a knife is also fine!)
Place the rectangles on a parchment-lined baking sheet. Make sure there is a little space between them.
Poke holes in the center of each rectangle using a fork (about four times).
Brush the center of each rectangle with the melted butter.
Sprinkle equal amounts of the sugar over the melted butter.
Place about 4 to 5 thin slices of apple over the center of each puff pastry rectangle. Whisk the egg with the tablespoon of water. Brush the edges of each pastry square with the egg wash.
Bake for 20 minutes. Let cool and store in an airtight container.
Sprinkle with powdered sugar if desired.