If you want a slightly richer edge, combine 1 cup all-purpose flour, 1 tbs granulated sugar and 1/4 tsp salt in a bowl. Cut 2 tbs cold diced butter into the flour until coarse crumbs remain. Add 2 tbs cold water and stir just until a shaggy dough forms. Wrap and chill 15 minutes. This step is optional; prepared puff pastry sheets are used below for convenience.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Unfold thawed puff pastry sheets on a lightly floured surface. Using a 3.5–4 inch round cutter or a small bowl, cut six rounds (two from each sheet depending on sheet size). If your sheets are small, roll gently to 1/8 inch thickness first. You need 6 rounds for a trio (two pieces for each of the three flavors).

Score a narrow border about 1/2 inch from the edge on each round by lightly cutting but not through the dough. This will allow the center to puff and create a rim.

Whisk 1 egg with 1 tsp cold water to make an egg wash. Brush the scored rims lightly with egg wash and transfer rounds to the prepared baking sheet, leaving 1 inch between pieces.

Apple Filling (makes three distinct flavors)

Prepare the apples: Toss 1.5 cups thin apple slices with 1 tbs lemon juice to prevent browning.

Basic apple compote

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add the apple slices, 2 tbs granulated sugar, 1 tbs light brown sugar, 1/2 tsp cornstarch, 1/2 tsp ground cinnamon, 1/8 tsp ground cardamom and 1/2 tsp vanilla. Cook, stirring occasionally, until apples soften and liquid thickens, about 4–6 minutes. Remove from heat and let cool slightly. Divide this mixture into three equal portions (about 1/2 cup each) for assembly and then finish each portion with its unique ingredient as described below.

Variant A — Orange Marmalade & Almond

To the first portion of warm apple compote, stir in 2 tbs orange marmalade until incorporated. This gives a bright, citrus-glazed apple. Reserve a small pinch (about 1 tbs) of toasted sliced almonds to sprinkle after baking.

Variant B — Maple & Cinnamon

To the second portion of apple compote stir 1 tbs maple syrup to deepen flavor and add a glossy finish. This portion needs no additional nuts.

Variant C — Creamy Cheese Apple

For the third portion, fold 3 tbs crème fraîche or mascarpone into the warm apple compote so it becomes a creamy, slightly tangy filling. If desired, add a dusting of 1 tbs powdered sugar for a sweeter finish.

Assembly & Bake

Place 1–2 tablespoons of the prepared filling in the center of each puff pastry round inside the scored border. Use two rounds for each variant so you have a visual trio: two orange-marmalade-topped, two maple, two cheese-apple.

For any pieces that will receive toasted almonds, sprinkle the reserved almonds on top now. For the marmalade variant brush an extra thin layer of marmalade or apricot jam over the apples for shine if desired.

Bake in the preheated 400°F (200°C) oven for 14–18 minutes, rotating the sheet once halfway through, until pastry is golden brown, puffed and the apple filling is bubbling slightly. Keep an eye so the edges don’t over-brown; if they darken too fast, lower the oven to 375°F (190°C) and continue until done.

Remove from oven and immediately brush the tops with 2 tbs warmed apricot jam or glaze to give a glossy finish and help keep the almonds in place. Let cool on the sheet for 5 minutes, then transfer to a rack to cool another 5–10 minutes.

Finish & Serve

If desired, dust the crème-finished danishes lightly with the 1 tbs powdered sugar. Garnish the marmalade or maple ones with fresh mint leaves for color.

Serve warm or at room temperature. These mini danishes are best eaten the day they are made but can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 2 days; reheat briefly in a 325°F (160°C) oven for 6–8 minutes to refresh the pastry before serving.