Apple Danish
Originating in Denmark, this is one of many sweet pastries from around the world favored in Japan. This flaky bread with sweet apple filling can be part of a relaxing breakfast, or a satisfying mid-afternoon snack.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme® 
Home Bakery Mini 
Home Bakery Virtuoso® 
Home Bakery Supreme® Breadmaker BBCC-X20These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme®
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso®
Breadmaker
BB-PAC20
Home Bakery Supreme® Breadmaker BBCC-X20
Ingredients (for BB-CEC20, makes 18 pastries):
Dough:
Filling:
For kneading into dough:
Egg glaze:
Topping (optional):
Ingredients (for BB-HAC10, makes 8 pastries):
Dough:
Filling:
For kneading into dough:
Egg glaze:
Topping (optional):
Ingredients (for BB-PAC20, makes 18 pastries):
Dough:
Filling:
For kneading into dough:
Egg glaze:
Topping (optional):
Ingredients (for BBCC-X20, makes 18 pastries):
Dough:
Filling:
For kneading into dough:
Egg glaze:
Topping (optional):
Following the instruction manual, prepare the dough using the ingredients listed.
Make apple filling. In a medium sauce pan, combine sugar, water, cornstarch and cinnamon. Stir over medium heat and bring to boil. Cook 1 minute, then add in half amount of apple. Bring back to boil over medium-high heat and cook for 8 minutes, or until soft, stirring often. Add remaining apples and cook for another 6 minutes. Remove from heat, add butter and stir to dissolve. Set aside.
Remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.
On a lightly floured (not included in the ingredients list) board, roll dough into a rectangle. Roll dough into a 20" x 14” sheet for 2-lb. breadmaker, and 13" x 14” sheet for 1-lb. breadmaker. Use about 1/3 cup of the softened butter and butter 2/3 of the sheet while leaving 1/3 of sheet unbuttered (for future folding).
Starting from unbuttered side, fold sheet into thirds and repeat step 4 twice more. Add flour to rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight for 2-lb. breadmaker, or 20 minutes for 1-lb. breadmaker.
Cut sheet into squares. For 2-lb. breadmaker, cut the sheet into thirds and roll each piece into 10-1/2" x 7” rectangle, then cut each rectangle into 6 squares. Each square should be about 3-1/2” wide. For 1-lb. breadmaker, cut the sheet in half and roll each piece into a 7" x 7” square, then cut each square into 4 smaller squares. Each square should be about 3-1/2” wide.
Place squares on a baking sheet lined with parchment paper. Fold in each corner about 1” toward the center and press to set.
Spritz with water and allow to double in size in a warm place for 40 to 50 minutes.
Brush lightly with egg glaze.
Place spoonful of the apple filling from step 2 in center of each pastry. Bake in an oven preheated to 375°F for 12 minutes, or until golden brown and flaky.
Remove from the oven and place each pastry on a rack to cool to room temperature. Dust pastry with optional powdered sugar.
Enjoy!
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