apple filling

You only need 3 ingredients to prepare this Apple Danish  Puff Pastry recipe. It&#x27;s made with buttery puff pastry filled with canned apple pie filling, then topped with a sweet powdered sugar glaze drizzled on top.

Apple Danish Puff Pastry

puff pastry dough, thawed

apple pie filling

sugar

heavy cream

almond extract

Preheat oven to 400°F.

Roll out the puff pastry on a floured...

Roll out the puff pastry on a floured surface into a square about 12x12 inches.

Using a pizza cutter, slice the puff pastry...

Using a pizza cutter, slice the puff pastry into 6 even rectangles.

Place the rectangles on a baking tray that's...

Place the rectangles on a baking tray that's been lined with parchment paper.

Add about 2 tablespoons of the apple pie...

Add about 2 tablespoons of the apple pie filling in the center of each puff pastry rectangle.

Brush the egg yolk around the edges of...

Brush the egg yolk around the edges of the puff pastry. This will act as a glue to help you form the pastry.

Fold 2 corners of the dough into the...

Fold 2 corners of the dough into the middle over the apple pie filling and then fold the other two corners over and pinch all the corners together.

Place the pastries on the baking tray and...

Place the pastries on the baking tray and place the baking tray in the refrigerator to chill for 15 to 30 minutes.

Brush each pastry with the remaining egg yolk.

Bake for 20 minutes or until golden brown.

Allow them to cool for a few minutes...

Allow them to cool for a few minutes on the baking tray and then gently remove them to a cooling rack.

Prepare the glaze by combining the powdered sugar...

Prepare the glaze by combining the powdered sugar in a bowl with the heavy cram and almond extract.

Use a spoon to drizzle the glaze over...

Use a spoon to drizzle the glaze over the Danishes.

These classic Apple Hand Pies are the epitome of cozy fall flavors. Each bite is filled with apples cooked with brown sugar, lemon, cinnamon, and nutmeg that are encrusted by a deliciously flakey and buttery crust.

Apple Hand Pies

all-purpose flour

salt

unsalted butter

water (divided)

egg (beaten, for egg wash)

Honey Crisp or Envy apples ((2 medium))

lemon juice

lemon zest

brown sugar

cinnamon

nutmeg

unsalted butter (melted)

tsp vanilla extract

In a large bowl, mix together the flour, sugar, and kosher salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 10 minutes. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of teeny, small peas.

Add 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Gather the mixture into a rough square and press down gently. Fold it in thirds like a letter and give it a quick press and then repeat again, this will create some “layers”. Divide the dough, forming two rectangles (mine were roughly 3 inches by 5 inches by 1 inch). Wrap the bricks in plastic wrap and transfer them to the refrigerator to chill for at least 2 hours, ideally overnight.

To Make the Pie Crust:

Peel, core, then dice your apples into ¼-inch cubes. In a saucepan, toss them together with lemon juice, lemon zest, brown sugar, granulated sugar, kosher salt, flour, cinnamon, and nutmeg, and cook over medium-low heat for 10 minutes, stirring often. Let cool for 30 minutes or until at room temperature.

To Make the Apple Filling:

Remove the first brick of dough from the fridge. Lightly flour your work surface and roll the dough out into a 9-inch by 12-inch rectangle. Trim any excess using a bench scraper or something similar. Cut into 3-inch by 4-inch rectangles. You should have 9 pieces in total. Place them on a parchment-lined baking sheet, spacing evenly. Repeat this with the other brick, placing the rectangles on another sheet of parchment, right over the existing parchment on the baking sheet.

Stick the sheet in the freezer for about 10 minutes just to firm the dough up a bit. Take the top sheet of parchment off of the sheet. Place 3 tablespoons of apple filling in the middle of each rectangle, leaving a 1/2-inch border. Quickly roll each top rectangle out a little to accommodate the heaping mound of apples. Put each rectangle on top of the apple mound rectangles and press the edges together. Use the tines of a fork (dipped in flour if sticking) to crimp the pieces together and create a nice decoration.

Transfer them to the freezer to chill for about 10 minutes. Meanwhile, preheat the oven to 425 degrees F.

When the hand pies are done chilling and the oven is preheated, brush the tops with the remaining egg wash. Transfer to the oven (I did this in batches) for about 15 to 20 minutes, until the tops are golden brown. Let cool on the sheet to room temperature.

To Assemble the Apple Hand Pies:

In a small bowl, whisk together the icing sugar, heavy cream, butter, vanilla extract, and salt. Spoon into a plastic zip bag.

When the pies are at room temperature, snip off the bottom edge of the plastic bag (a small snip) to create a piping tip. Pipe on icing and enjoy.

To Make the Icing:

I made these for Thanksgiving this year and they were a hit! Absolutely delicious and I love how much easier these are to serve than a traditional apple pie. I’ll definitely be making these again.

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Top 2 apple filling recipes from across the web

The most viewed apple filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Apple Danish Puff Pastry

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The most viewed apple filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine