Enjoy a Apple Cinnamon Danish Pastry with a cup of tea. Great for breakfast, brunch, or just because!
There is just something warm and cozy about a warm danish full of cinnamon and apples!
So, I talk to you a lot about how Italians enjoy their pasta dishes but when it comes to cinnamon it’s a different story.
Cinnamon is just not a common spice to use in pastries and desserts. You tend to find nutmeg, cardamom and anise.
When we were in Italy last November I made the family these pumpkin pie turnovers. While they liked the turnovers, they were not a fan of the cinnamon. Oh well, more for me!
For these pastries, a few simple ingredients are needed.
I used puff pastry. Thaw it for at least 20 minutes before you start to roll it out.
If it is too cold you won’t be able to get nine pastries out of one sheet. You might only get six, so the pastry needs to be good and thawed.
For the apples, I went with green apples because I like the tartness of them that goes so well with the sweetness of the cream cheese.
Any variety can be used, but I had green apples on hand, so I went with that. Lastly, you can definitely use more than eight slices per pastry.
I only had a few apples in my refrigerator, so I kept the amount low. If you want to use more, go for it!
Folding the pastry around the apple is super simple. Don’t worry too much if the pastry is covering the apple slices.
It will unfold a little during the cooking process.
Make sure to use the egg wash. This will give it a nice golden color and help the pastry stay in place.
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