Mini Apple Danish Trio Recipe

Prepare oven and pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold thawed puff pastry sheets and roll each gently to smooth seamed edges. Using a 3.5–4 inch round cutter or a knife, cut each sheet into 6 rounds (you will have 12 rounds). Transfer rounds to prepared baking sheet, spacing about 1 inch apart.

Create a shallow border on each round by pressing gently with the back of a small round cutter or knife about 1/4 inch from the edge (do not cut through). This helps keep the filling contained.

Whisk the egg with 1 tsp cold water to make egg wash. Brush the borders lightly with egg wash. Reserve remaining egg wash for later use.

Cook classic apple filling

In a small skillet over medium heat, melt 1 tsp butter. Add the diced apple, 2 tsp granulated sugar, 1 tsp cinnamon and 1 tsp lemon juice. Cook, stirring, until apples begin to soften and release juices, about 4–5 minutes. Remove from heat and let cool slightly (filling should be warm-not hot before assembling).

Spoon about 1 heaping tablespoon of the cooled cinnamon apple mixture into 4 of the prepared pastry rounds, keeping filling inside the pressed border.

Make caramelized apple filling

In the same skillet (wipe if needed) over medium heat, melt 2 tsp butter. Add the thin apple slices and cook, stirring, for 2–3 minutes. Sprinkle 2 tsp brown sugar and continue to cook until slices are tender and glaze is syrupy, about 3 minutes. Stir in 1 tsp vanilla extract and remove from heat to cool briefly.

Pile about 1 heaping tablespoon of the caramelized apple onto 4 pastry rounds. Arrange slices so they show on top for a pretty presentation.

Prepare cream cheese apple filling

In a small bowl, beat the softened 2 oz cream cheese with 1 tsp powdered sugar and 1 tsp lemon zest until smooth. Fold in the apple matchsticks so they are evenly coated.

Divide the cream-cheese apple mixture among the remaining 4 pastry rounds, using about 1 heaping tablespoon per round. Smooth lightly within the border.

Brush any exposed pastry border lightly with the reserved egg wash and sprinkle the 1 tbs granulated sugar over the borders of all danishes for shine and crunch.

Bake in the preheated oven for 15–18 minutes, rotating the tray halfway through, until the pastry is puffed and golden and the fillings are bubbling slightly. Remove from oven and transfer to a wire rack.

Glaze and icing

While the danishes are warm, if using apricot glaze: warm 2 tsp apricot jam with 1 tsp water in a small microwave-safe bowl or small saucepan just until loose, stir smooth, then brush lightly over the caramelized and classic apple danishes for shine (avoid cream cheese ones or apply sparingly).

To make optional icing, whisk 2 tbs powdered sugar with 1 tsp milk until smooth. Drizzle lightly over the cream-cheese danishes using a spoon or piping bag for contrast. Let glazes set for 5–10 minutes before serving.