Ingredients:

  • 1 sheet (approx. 280 g / 10 oz) high-quality frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp water (For the Egg Wash)
  • 2 medium firm cooking apples (e.g., Granny Smith), peeled, cored, and finely diced
  • 2 Tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cornstarch
  • Pinch of ground nutmeg or allspice (optional)
  • 1 cup powdered sugar (icing sugar)
  • 2–3 Tbsp milk (whole or semi-skimmed) or water
  • 1/4 tsp almond extract (optional, for flavour boost)

Instructions:

  1. Melt the butter in a small saucepan over medium heat. Add the diced apples, granulated sugar, lemon juice, cinnamon, and nutmeg.
  2. Cook gently for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape (tender-crisp).
  3. Stir in the cornstarch and vanilla extract. Cook for 1 minute until the mixture thickens slightly.
  4. Remove the filling from the heat and transfer it to a separate bowl. Allow the filling to cool completely while preparing the pastry. This step is crucial.
  5. Preheat the oven to 200°C (400°F). Line a standard baking sheet with parchment paper.
  6. Carefully unroll the thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the large sheet into 8 equal rectangles.
  7. On each rectangle, use the tip of a small knife to gently score a border about 1 cm (1/2 inch) in from the edge. Do not cut all the way through; this border will act as the frame for the danish crust.
  8. Transfer the 8 pastry rectangles to the prepared baking sheet and chill in the refrigerator for 10 minutes. This firms up the butter and helps the pastry rise higher.
  9. Brush the entire surface of each pastry rectangle lightly with the egg wash (egg beaten with water), paying special attention to the scored borders.
  10. Place 1–2 tablespoons of the cooled apple filling in the centre of each rectangle, ensuring the filling stays within the scored border. Do not overfill.
  11. Bake for 22–25 minutes, rotating the tray halfway through, until the pastry is puffed up, deeply golden brown, and flaky.
  12. Transfer the baked danishes to a wire rack. Allow them to cool for at least 15 minutes before glazing.
  13. Whisk together the powdered sugar, milk (or water), and almond extract (if using) in a small bowl until smooth and thick but pourable (drizzle consistency).
  14. Drizzle the glaze generously over the cooled danishes using a fork or spoon. Serve immediately or store in an airtight container once the glaze is set.