Experimenting with different desserts is definitely one of my favourite things, which is how I stumbled upon these delicious Apple Crumble Danishes. I love a Danish – pop on a some apple slices, a few raspberries, even the added blueberry for a little added purple “pazaz”, then serve it with a cup of coffee and I’d be as Happy as Larry all day long! I also love a Crumble! I love how no matter what fruit you use, that sweet crumbly goodness just seems to work so perfectly with it. There is literally nothing that doesn’t sit well with a Crumble. So what happens when you mix your two favourites together .. Tah Dah!
- 2 tbsp butter
- 3 tbsp demerara sugar
- 5-6 small eating apples, peeled, cored and diced
- pinch of ground cinnamon
- 500g pack puff pastry, or you can make your own here
- little plain flour for rolling
- 1 egg, beaten
For the Crumble Topping:
- 100g flour
- 50g butter
- 50g demarara sugar
- For the Filling, melt the butter and sugar in a medium saucepan. Stir in the apples and spices and leave to simmer for 10-15 minutes, until the fruit is slightly softened but not cooked. Remove from the heat and leave to cool.
- Roll the pastry out on a lightly floured surface to a £1 coin thickness. Cut out 8 x 11cm squares and transfer to a lined baking tray.
- Prick each square with a fork and bring all four corners together into the centre of the square. You can use the egg to help make the corners stick to the middle of each square.
- To make the Crumble Topping, simply rub the butter into the flour and sugars until formed fine crumbs.
- Divide the filling between the pastry shapes, spooning it into the centre of each. Then, use your crumble mix to layer on top of the apple filling. (I had made an awful lot of crumble topping, so they were piled pretty high!)
- Brush all over the danishes sides with the rest of the egg, and transfer to your pre-heated oven (200C). Bake for 20 minutes until the pastry is golden.
These Apple Crumble Danish are incredibly moorish, we practically demolished the entire batch in a weekend. Depending on how big you cut the pastry square, depends on how many you make. My batch made about 12, but I would definitely make them slightly large next time, only by a few centimetres which would probably cut it down to about 8 or 9.
The sweetness of the crumble against the pastry casing and soft apples work really well together. Is it bad I love how pretty they look too? You can clearly see all the fine layers on the pastry once it has “puffed” up in the oven. Even with the crumble, they still feel light and airy! They are delicious on their own, and even more so when they are accompanied with a cup of coffee. How every Saturday morning should start!
What do you think of my twist on these classic Apple Danish?
Have you tried experimenting with two of your favourites?
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