The Pioneer Woman Tasty Kitchen
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Apple Banana Walnut Danish

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Level: Easy

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Description

The apples are soft and perfectly caramelized. These guys beat regular apple Danishes, because of the faint banana flavour, the crunch of the walnuts and the chewy raisins. When fresh from the oven the apples practically melt in your mouth, and the pastry is perfectly crunchy. While I say the drizzle is optional, I don’t really mean it. It is sweet, delicious and necessary.

Ingredients

  • FOR THE DANISH:
  • 2  Sheets Of Puff Pastry
  • 2  Apples
  • 1 teaspoon Lemon Juice
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Butter
  • ½ cups Chopped Walnuts
  • 1  Large Mashed Banana
  • 1 teaspoon Cinnamon
  • ½ cups Raisins/sultanas
  • 1 teaspoon Vanilla
  • 1  Egg
  • FOR THE OPTIONAL DRIZZLE:
  • ½ cups Icing/confectioner Sugar
  • 1 Tablespoon Milk

Preparation

Preheat the oven to 200 C.

Take the puff pastry sheets out of the freezer and allow to defrost.

Peel and core the apples and chop into small pieces. In a large bowl, combine the apples, lemon juice and brown sugar. Set aside.

Melt the butter in a frying pan over medium heat. Add the apple mixture to the melted butter and let the apples cook for around 10 minutes. Mine took 9 minutes. What you want is the apples to caramelize so they have browned slightly and taste vaguely like caramel. When the apples are tender, remove them from the heat. Allow to cool for a few minutes.

In a large bowl, combine the walnuts, banana, cinnamon, raisins and vanilla. Mix together well with a wooden spoon. Add the caramelized apples and mix together well. The banana mixture should be rather wet and stick to bits of the apple.

By this time the puff pastry should be defrosted. One sheet of pastry will make one Danish. Put one sheet onto your cutting board. On the left side of one sheet of pastry, make horizontal or slightly angled cuts going about 2 inches in towards the center (you’re going to leave the center uncut so don’t cut too far in). Do the same on the right side of the pastry. Make sure the cuts do not meet in the center and instead create a rectangle of pastry in the centre which has not been touched. See picture on the related blog link.

Repeat for other pastry sheet. Put both pastry sheets on a parchment lined baking sheet.

Divide the apple and banana mixture between the pastry sheets so each Danish is filled with half of the mixture. Fold each corresponding strip of cut pastry over the filling, angling the pastry strips down and across the centre of the Danish. The strips will cross over each other. Repeat for the remaining pastry strip, except the bottom two strips. Cross these twi strips with each other as well, but angle the pastry upwards. This way each end of the Danish has an open end. See picture on the related blog link. Repeat for other pastry sheet and the remaining filling.

Whisk the egg in a small bowl and brush the top of both Danish pastries with it. This will help the pastry to brown in the oven.

Bake in the oven for 15 minutes or until the pastry has browned and is crunchy. Then remove the pans from the oven and allow them to cool

While the Danishes are cooling, make the icing. In a small bowl, combine the two ingredients. When a thick paste has formed, place it in a Ziplock bag. Smoosh the icing into one corner of the bag, cut off the corner of the bag and drizzle the icing over the Danishes in any pattern you chose.

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