The recipe is for Apple Danishes, but the filling for me varies all the time. Sometimes I'll add berries to the apple mix, sometimes I'll spread some sweetened ricotta or cream cheese onto the pastry before adding the apple mix, sometimes I'll add chopped walnuts, scatter on some sultanas and/or cinnamon-the combinations that you can have are endless.
I also love that I can make a huge batch, freeze them, then bake them unthawed whenever I feel like something sweet.
8 Granny Smith apples, peeled, cored, sliced
1 cup raw sugar
4 tablespoons water
Juice of 1/2 lemon
1 packet Puff Pastry
Combine apples, sugar, water and lemon juice in a large saucepan. Cover, simmer over a low heat, stirring occasionally, for 10 minutes, or until the apples have just started to soften. If adding frozen berries, add them 5 minutes into the cooking time.
For best results, cool the apple mix and refrigerate overnight. If using the same day, pour out the excess juice, allow to cool completely.
Preheat oven to 220C. Cut the pastry into 4 squares (for larger Danishes) or 9 squares (for smaller Danishes). Add filling to the centre of each square, about 1 tablespoon for large ones, I teaspoon for small ones, do not overfill, as they will burst during cooking. Fold in the corners to meet in the centre to enclose the filling and form a parcel.
Using a separate pastry sheet, using any cookie cutter shape you like, cut out small decorative shapes. Add one decorative shape over the centre of the Danishes to seal the joins, press down lightly.
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