Well!  The last few days have been busy over here.  But not too busy to make apple danish, of course.  This recipe is one of our favorites– it was given to us by some very dear friends when we had so many apples that we didn't know what to do with them all.  Remember?  Now we can enjoy apple danish all year 'round because of the apples in our freezer.  Hard work pays off, you know? 

 

Apple Danish

for pastry–

4 cups flour

3/4 tsp. salt

3/4 cup milk

1 1/3 cups butter

1 egg yolk, beaten

Mix dry ingredients together.  Cut in butter using a pastry blender.  Add milk and egg at once.  Fit half of pastry in an 11" x 16" jelly roll pan (or a cake pan, as we did here).  Set other half aside.

for filling–

6 cups apples (we use Jonathan), peeled and sliced

1 tsp. cinnamon

1/4 cup margarine (you can use butter, if you like)

2 tablespoons flour

1 1/2 cups sugar

1 egg white, slightly beaten (to brush on top of your pastry) 

Arrange apples on pastry.  Combine sugar, flour, and cinnamon.  Sprinkle over apples; dot top with butter.  Roll out remaining pastry; place over apple mixture.  Cut neat slits in top pastry and brush with egg white.  Bake at 375 degrees for 45 minutes.  Glaze while hot.

for glaze–

1 tsp. vanilla

1 1/2 cups powdered sugar

1/8 tsp. salt

2-3 tablespoons milk

Mix thoroughly.  Spoon over danish.

Enjoy!