Autumn is my favorite season. This weekend my family and I went apple picking at Larriland Farms in Maryland. It was a wonderful afternoon and we got a lot of goodies. Including a ton of fresh-picked apples. Pink Ladies, Granny Smith and Stayman were the varieties that my little boy picked.
I spent two days trying to figure out what to make and I settled on an apple danish. This recipe was super fun to make and actually really relaxing. I can’t wait to play around with this again with a different filling.
These were so tasty fresh out of the oven. Will keep for a couple of days in an airtight container in the fridge.
5-7 apples (I used Pink Ladies and Granny Smith)
Half stick of unsalted butter
¼ cup of white sugar
1/3 cup of light brown sugar
¼ teaspoon of cinnamon
Pinch of salt.
1 large egg, room temp
2 tbsp of milk, room temp
Follow the recipe for homemade Danish pastry dough.
Preheat oven to 400 deg
While the dough rests in the fridge, slice your apples.
Melt butter, allow it to brown not burn over medium heat.
Add Add ¼ cup of white sugar and 1/3 cup of light brown sugar.
Simmer until crisp-tender. The apples will be soft but have some bite to them. A sauce will form.
Remove apples from pan and allow to cool in a small bowl.
Pour the sauce that formed into a a bowl and allow it to cool.
Remove dough from fridge
Flour your work surface and roll the dough out into a rectangle that is about 12×6-12×7”.
Slice the corners off of one side and two small triangles off of the other side.
Place dough onto your parchment lined or cooking sprayed baking sheet. (It will be very hard to move the braid if you form the braid on the counter.)
Using a sharp knife or pastry blade, create angled slices. This will form your braid.
Spread the sauce down the center of the rectangle and layer your apple slices.
Alternate dough-strands to form a braid
Fold up the end and create a seal
Brush braid with egg wash
Bake the Danish for 15-20 minutes until golden brown. You will want to rotate the pan every 4-6 minutes to ensure the Danish browns evenly.
The Danish will be crispy and flaky on the outside and moist on the inside. For a bit of added decadence, brush any remaining sauce onto the Danish fresh out of the oven. Super NOM!
© 2016 by Alexa Mason. All Rights Reserved
1 standard package of active dry yeast
¼ cup warm water
½ cup milk (room temp)
1 large egg (room temp)
1 tsp salt
2 ½ cup leveled all purpose flour
¼ cup sugar
14 tbsp very cold unsalted butter
In a large bowl, proof your yeast. Mix yeast with warm water and sugar. Once foamy, mix in egg, milk and salt. Set aside while you mix dry ingredients. (If foam does not form, your yeast is dead and you should begin again with a new packet.)
Pour flour into food processor and add butters, sliced into tabs. Pulse until flour butter is crumbled into flour.
Pour mixture into wet ingredients. Gently fold to just incorporate ingredients. You will see pieces of butter. Turn the dough out and wrap tightly in plastic wrap. Place in fridge for 2-3 hours, or overnight. (If you are in a pinch, you can freeze for about 45 minutes to an hour).
After the time has elapsed, flour a work surface liberally. The dough will be very sticky. Flour your rolling pin, as well. Using the palm of your hand, flatten the dough into a small square. Roll the dough out into approx. a 15” rectangle. It may be necessary to continue to flour as you go along to prevent sticking. Fold the rectangle as if you were folding a letter. Roll out, flour, fold. Repeat three times. This is what creates the flaky layers.
Fold the dough and wrap in plastic. Refrigerate for 30-40 minutes. (Or up to one day).
I love a good muffin and I’m always experimenting with different flavor profiles. Banana is a classic. In this recipe I used some of my favorite fall spices and instead of refined sugar, I opted for raw honey. This is not a super sweet muffin but if you insist, I added an alternative towards the end 😉
Yields 12+ muffins
2 cups all purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp freshly grated ginger
½ tsp salt
2-3 very ripe bananas
½ stick unsalted butter
½ cup honey (if you want a sweeter muffin go for ¾ cup)
1 cup milk
2 tsp vanilla extract
The muffins can be kept in an airtight container, leftover batter can be frozen and used at a later date.
For a little indulgence:
Mix ½ cup of confectioners sugar with a few tsp of milk until smooth and dip the muffin tops in!
© 2016 by Alexa Mason. All Rights Reserved