Mini Apple Danish Trio Recipe

Activate yeast

Stir the warm milk (about 100°F / 38°C) with the yeast and 1 tsp of the granulated sugar. Let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together the flour, remaining granulated sugar (1 tbsp), and salt.

Cut in fats

Add the cold cubed unsalted butter and cold vegetable shortening to the flour. Using a pastry cutter or fingertips, cut the fats into the flour until pea-sized pieces of butter remain; some larger chunks are desirable for a flaky laminated texture.

Combine wet ingredients

Beat the egg lightly and whisk it into the foamy yeast mixture. Add the egg-yeast mixture to the flour mixture and stir with a fork until it starts to come together. Add the ice water a tablespoon at a time only as needed to form a shaggy dough (about 0.75 cups total). Do not overwork—dough should be cohesive but slightly shaggy.

Chill and roll

Turn the dough out onto lightly floured plastic wrap, form into a rough rectangle, flatten slightly, wrap, and chill in the refrigerator 30 minutes.

Laminate (quick fold method)

On a lightly floured surface, roll chilled dough into a 12x8-inch rectangle. Sprinkle the light brown sugar over two-thirds of the dough, then fold the un-sugared third over the middle third, then fold the remaining third over (letter fold). Rotate 90°, roll again to 12x8 inches, repeat the folding step once more. Wrap and chill 20–30 minutes. This creates layers for a Danish-like texture without full laminating.

Cut and shape

Roll the laminated dough to about 1/8 inch thick and cut into 9 rectangles about 3x4 inches each (makes a trio of three different apple toppings; you can size slightly larger/smaller—adjust baking time). Place rectangles on a parchment-lined baking sheet, leaving 1 inch between pieces. To create a rim, use a sharp knife to score a 1/2-inch border on each rectangle (do not cut all the way through). Chill the shaped pastries 15 minutes before filling.

Prepare apples

Slice peeled, cored apples into thin slices or small dice depending on the topping style. Reserve 3 equal portions of apple for the three toppings (about 2/3 cup apple per topping). Toss all apples with the lemon juice immediately to prevent browning.

Simple apple base

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the reserved apples for one portion with 1 tbsp granulated sugar, 1/8 tsp cinnamon, and the cornstarch slurry (mix cornstarch with 1 tbsp water). Cook, stirring, until apples are just tender and mixture thickens, about 4–6 minutes. Remove from heat and stir in 1/2 tsp vanilla. Repeat this procedure for the other two portions, dividing remaining sugar and cinnamon so each batch has ~1 tbsp sugar and ~1/8–1/4 tsp cinnamon. Keep warm.

Cream cheese apple topping

For one third of the apples: in a small bowl, beat the softened cream cheese with 1/2 tbsp powdered sugar and 1/4 tsp vanilla until smooth. Fold 1/3 of the warm apple mixture into the sweetened cream cheese so it loosens; set aside to cool slightly before topping the pastry (warm filling can make pastry soggy).

Maple walnut apple topping

For the second third: stir 1 tsp maple syrup into the warm apple portion and fold in the chopped toasted walnuts. Taste and add a pinch more cinnamon if desired.

Classic glazed apple topping

For the third portion: keep the cooked apple mixture as-is for a classic glazed apple topping. If you want a brighter glaze, warm 1 tbsp apricot jam with 1 tsp water and brush over the apples after baking.

Make apricot glaze

Warm the apricot jam in a small saucepan or microwave until loose. Strain if desired and set aside to brush on baked pastries for shine.

Preheat oven

Preheat the oven to 400°F (200°C). Position rack in the middle.

Egg wash

Whisk together 1 large egg and 1 tablespoon milk to make an egg wash.

Fill pastries

For each set of three rectangles, create one of each topping: spread a thin layer (about 1–1.5 tbsp) of the cream cheese-apple mixture into the center of three rectangles inside the scored border; top another three with the maple-walnut apple (about 1–1.5 tbsp); top the remaining three with the classic glazed apple. Press the fillings gently so they sit within the border.

Brush and sugar

Lightly brush the exposed pastry border with the egg wash and sprinkle a pinch of coarse/turbinado sugar on the rim for crunch. Avoid getting egg wash on the filling.

Bake

Bake the pastries 15–18 minutes until the borders are puffed and deep golden brown and the filling is bubbly. Rotate the sheet halfway through for even coloring.

Glaze & finish

Remove pastries from the oven and immediately brush the apple topping on the classic and maple-walnut pastries with the warmed apricot jam to add shine. For the cream cheese apple, dust the tops lightly with the remaining powdered sugar (or brush very lightly with apricot if you prefer). Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).

If you like extra sheen on all pastries, lightly warm any leftover apricot jam and strain, brushing a thin layer over all apple areas once pastries are out of the oven. Sprinkle additional chopped toasted walnuts on the maple-walnut tops while glaze is tacky so they adhere.