Apple Danish Recipe -
Apple Danish Recipe

Apple Danish

Recipe by  

"Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze."

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Ingredients Edit and Save

Original recipe makes 1 12-inch long braid Change Servings
  • PREP

    1 hr
  • COOK

    20 mins

    2 hrs 35 mins


  1. Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
  2. Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
  3. Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
  4. Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
  5. Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
  6. Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
  7. To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.
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  • Editor's Note
  • Instant yeast, or bread machine yeast, doesn't require "proofing" and can be mixed directly with the flour. To substitute active dry yeast, pour 3/4 cups warm, not hot, water (110 degrees F/45 degrees C) into a small bowl. Sprinkle the yeast onto the water and stir to dissolve. Set the bowl aside for 5 to 10 minutes. The yeast will resemble a creamy foam. Stir the dissolved yeast into the flour mixture and proceed with the recipe.

Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2011

Very nice. I used regular yeast and desolved it in the warm water with a little sugar. A little grated lemon rind ads a nice flavor to the dough. If the apples are very sweet I would use less sugar for the filling. Mine turned out a bit too sweet. Also leave the apples a little on the crispy side. Next time I would add some chopped almonds. The glaze is fantastic and an absolute must. I hope I have some left over for tomorrow morning because my husband is sampling again and again.

Most Helpful Critical Review
Apr 22, 2012

I made this without the glaze, in attempt to decrease the sugar content, and it was basically an apple stromboli. Either make the glaze or look for a crust that is more pastry-ish.


33 Ratings

Mar 18, 2011

I thought this turned out excellently! I was a bit scared because I didn't see it rising much, but then I'm pretty new to breadmaking and I take it this type of pastry isn't intended to have the dramatic rising effect of most bread. The term "doubled in size" baffles me, however as every bread recipe uses this measure and it apparently means vastly different things to different breads. But it was excellent. The filling was DELICIOUS! Definitely a keeper.

Nov 23, 2011

This was an easy recipe to make, and so yummy!! I did not make the glaze, but did the following instead. I mixed two tablespoons of milk with a teaspoon of vanilla flavor and a table spoon of warm honey, and brushed it on top for the golden brown coloring. I also added walnuts to the filling and a few on top for presentation. Definitely a keeper!!

Sep 13, 2011

I can't believe how few ratings there are on this recipe. I love it. Love, love it. This is going to be my go to recipe for sweet bread. I do think that the baking temp/time is a little bit off and recommend baking a little bit longer at a lower temperature (depending on your oven).

Aug 03, 2012

Oh my GOODNESS! This was such a special treat, we loved it! I will definitely make this again for sure! Awesome recipe!

Jan 21, 2012

This is delicious. Followed to the tee except for the glaze. I adjusted milk to 1/2 a cup to make and brush it over the dough after baking. Creates a shiny, flavorful glaze without the heavy icing taste, which isn't a flaw of this recipe but personal taste. Beautiful presentation. Rave reviews. Will make this often!

Nov 02, 2011

This is an easy delicious way to get danish. I've made it with apple filling and cheese filling both were delicious. My next filling for this dough is going to be raspberry.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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