This Apple Danish Recipe combines the best of both worlds – the rich, buttery layers of traditional Danish pastry with the comforting flavors of cinnamon-spiced apples. Plus its an easy way to make a danish recipe in one dish and then just cut into separate pieces!
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👩🍳 This recipe works wonderfully for meal prep and entertaining since you can prepare the dough and filling the night before!
My 2 Best Tips For Making This Apple Danish Recipe
Apple Balance: Pre-cooking the apple filling until syrupy prevents soggy bottoms and ensures the danish holds its shape when cut. The mixture of apple varieties gives complexity. Tart Granny Smiths balance the sweetness while Honey Crisps add natural sugar and maintain texture during baking. Cool completely before assembly.
Round Assembly: When placing the dough in your pan, gently press it to fit without stretching too much, which can cause uneven rising. The decorative twisted border not only looks professional but also helps contain the filling and creates defined edges for clean cutting. Make sure the border connects completely around the circumference.
I create a decorative twisted border around the edge that serves a dual purpose – it prevents the apple filling from spilling over during baking while giving each slice those authentic raised edges you see on individual bakery danish. It’s a simple technique that keeps my pan clean and makes the final result look professionally made.
I always use a sharp serrated knife and cut with a gentle sawing motion instead of pressing straight down to get the cleanest slices. I let the danish cool for at least 10 minutes before cutting so the filling doesn’t run and the structure stays intact, and I make sure to clean my knife between cuts for those perfectly neat edges.
You can enjoy these danish wedges straight from the pan as the perfect breakfast treat or afternoon pick-me-up! I love serving mine with a dollop of cream cheese and a drizzle of maple syrup.
🩷 Melissa
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Easy Apple Danish Recipe
Ingredients
For the Dough:
- 2 – 2 ½ cups unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast (1 package)
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup milk
- ¼ cup unsalted butter cut in to pieces
- 2 large eggs room temperature
For the Apple Filling:
- 2 large Granny Smith apples peeled, cored, diced
- 2 large Honey Crisp apples peeled, cored, diced
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ¼ cup fresh lemon juice
- 3 tablespoons unsalted butter
For the Streusel Topping:
- ⅓ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup old-fashioned rolled oats (not quick-cooking)
- ¼ cup sliced almonds
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the Icing (optional):
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
Make the Dough:
- In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.
- In a microwave-safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.
While the dough is rising, prepare the Apple Filling:
- In a large bowl, combine apples, ½ cup sugar, lemon juice, and cinnamon.
- Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.
Prepare Streusel Topping:
- In a large bowl, combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumps.
- Cut 2 pieces of parchment paper to fit two 9-inch round cake pans. Spray the pans, line with parchment, and spray parchment. (These can also be prepared in 9" springform pans.)
- Divide dough in half and keep remaining half covered with plastic wrap.
- Divide the dough again in to two pieces — a smaller piece (⅓ of the dough) and a larger piece (⅔ of the dough). Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.
- Divide the smaller piece into 4 pieces. Use your hands to roll each piece into a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside, to create a decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.
- Repeat with remaining half of the dough in the second pan.
- Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.
- Cover; let rise in warm place until doubled in size, about 45 minutes.
- Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.
Make the Icing (optional):
- In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.
Notes
Nutrition
How To Make Apple Danish Recipe
Step 1: Combine the dry ingredients (flours, sugar, yeast, salt, and cinnamon) in a stand mixer bowl. Heat milk and butter to 120°-130°F, then add to the flour mixture along with eggs. Beat for 3 minutes, then switch to the dough hook and gradually add remaining flour until a soft dough forms. Knead for 5 minutes, place in a greased bowl, and let rise for 1 hour until doubled.
Step 2: While the dough rises, combine diced Granny Smith and Honey Crisp apples with sugar, cinnamon, and lemon juice. Sauté the mixture in butter over medium heat for 10 minutes until apples are tender and juices thicken. Cool completely before using.
Step 3: Mix brown sugar, flour, oats, almonds, cinnamon, and salt in a bowl. Add melted butter and combine with a fork until large clumps form. Set aside until ready to assemble.
Step 4: Divide dough in half. For each danish, use ⅔ of the dough portion to roll into a 9-inch round and place in a prepared springform pan. Use the remaining ⅓ to create twisted rope borders around the edges. Fill the center with apple mixture and top with streusel.
Step 5: Cover the assembled danish and let rise for 45 minutes until doubled. Preheat oven to 350°F and bake for 20-25 minutes until golden brown. Cool for 5 minutes before removing from pans.
Step 6: Whisk together powdered sugar and milk until smooth. Drizzle the glaze over the warm danish, then cut into wedges and serve immediately for the best texture and flavor.
Recipe FAQs
Yes, this delivers the exact same flavors and textures as traditional individual danish, just baked as one large round and cut into portions. The taste is identical to bakery danish, but the method is much simpler for home bakers. You get all the buttery, flaky goodness without the tedious individual shaping process.
Each round danish cuts into 8-10 generous wedge-shaped pieces, depending on your preferred serving size. The recipe makes two rounds, so you’ll have 16-20 individual danish pieces total. This makes it perfect for feeding a crowd or having extras for the next day.
Wedge cuts from a round danish create more authentic danish-shaped pieces that look and feel like individual pastries. The pointed wedge shape is traditional for danish and ensures each piece has the perfect ratio of filling to pastry, plus an attractive presentation for serving.
More Delicious Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
saralynns2
My mouth is watering… I better get some breakfast quick 🙂 I think the Apple Cinnamon streusel pull apart bread looks amazing!
Karen D
I’d like to make yours and the Fluffy no-knead refrigerator rolls
linda
If this is not the hardest decision I have to make all day! And its a baking day for me too. I will definitely make the apple crisp sweet roll. My family loves apple crisp and everyone loves sweet rolls. But I must also try the cream cheese filled brioche sweet rolls and the sweet potato crescent rolls will most likely grace our thanksgiving table this year. Thank you everyone for your recipes and hard work!
Heather
I am loving these recipes!! I can’t choose just one to make!! I want to make them all.
Sheri
This cake is gorgeous! I would like to make the recipe and surprise my father-in-law and mother-in-law
with one of them (since they had to miss our family apple picking excursion a couple of weeks ago).
I have 2 questions:
1) can you use regular whole wheat flour in place of the whole wheat pastry flour?
2) can you use 3-3 1/2 cups Unbleached All Purpose Flour (with no whole wheat pastry flour)?
I’m wondering if you think either of these options would ruin the integrity and flavor of this beautiful cake?
Thank you!
Barbara Schieving
Thanks Sheri! I think you could do either your first or second option with great results. Whole wheat flour absorbs more water, so if you use just all purpose flour, you may need to add a bit more flour. If you use regular whole wheat pastry flour your rolls will be just a little bit heavier. Enjoy!
Anne
In my world, autumn = apples, so I’m liking the Apple Streusel Pull Apart Bread in addition to your Apple Crisp Sweet Roll Coffee Cakes.
Laurieann Lettau
Oh I will be trying the apple cinnamon streusel pull apart bread right after the apple crisp sweet roll deliciousness you posted.
barbara
I will definitely be making yours, we just picked apples last weekend, so I am always looking for something new to bake. I think I will also make the no knead rolls and the chocolate, pumpkin filled doughnuts. Thanks for the great recipe.
Brenda @ a farmgirl's dabbles
This is just plain gorgeous. I love a wonderful apple dessert!
David
In addition to yours, I would also make the chocolate glazed pumpkin doughnuts.
Emily
Barbara, this looks scrumptious!
Jessica @ Sweet Menu
Wow! What a gorgeous apple cake! Looks better than from a bakery!
Carol at Wild Goose Tea
There is NO doubt that I would bake this first. Truly what a creative recipe. And yeah this way you get LOTS of
filling. Barbara, thank you for participating in this worthwhile drive.
Adri
What a positively gorgeous cake. I just love the braided edging. What an elegant touch. I am so pleased to have found your site.
Erin M.
This looks awesome! I’m definitely going to make this!
Maria
Barbara, this looks amazing!
Lorraine @ Not Quite Nigella
Mum you have such a way with drizzling icing so that it looks SO delicious and I want to eat it straight away! 😀 xxx
Barbara | Creative Culinary
Not only an absolutely beautiful coffee cake Barbara but such an important message this time of year when so many of us are blessed without having to worry about where our next meal is coming from…thanks for both!
Faith (An Edible Mosaic)
What a beautiful post, Barbara. It’s such an important cause to support. Plus, your coffee cake is absolutely stunning!
Angie (@angiesrecipess)
This yeast coffee cake looks stunning, Barbara. Cinnamon apple filling and oaty streusel topping..an unbeatable pairing!