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Cranberry Apple Danish
Cranberry Apple Danish PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Maybe you love to make it from scratch. Maybe you love the stuff in a can. Either way, cranberry sauce is going to be a part of your Thanksgiving spread, and you’ll inevitably have some left over. Enter this recipe. In about an hour, you can have a dozen little pastries whipped up and ready to eat, putting that last bit of cranberry sauce to good use. (Why should turkey have all the fun?)

Makes about 1 dozen danishes

3 tablespoons sugar

¼ teaspoon cinnamon

1 egg

1 apple--peeled, quartered and cored

2 sheets store-bought puff pastry

1 cup cranberry sauce

1 egg, lightly beaten

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. In a small bowl, stir the sugar and cinnamon together to combine. In another small bowl, whisk the egg with 2 tablespoons water to combine.

3. Starting at one of the short ends, slice each apple quarter into thin slices.

4. Roll out a sheet of puff pastry on a lightly floured surface to flatten it just a bit. Using a knife or pizza cutter, cut the pastry into six 3-inch squares. Transfer the squares to a prepared baking sheet. Repeat with the second sheet of puff pastry, and transfer the squares to the other prepared baking sheet.

5. Working one at a time, fold the corners of each square inward so they meet at the center. Press the center lightly with your thumb to seal and make an indent.

6. Spoon 1 rounded tablespoon of the cranberry sauce into the center of each square. Top each with 5 to 7 slices of apple.

7. Brush the exposed edges of puff pastry with the egg wash (it helps the pastry get golden brown). Sprinkle 1 teaspoon of the cinnamon-sugar mixture over the apples.

8. Bake the pastries until golden brown, 15 to 18 minutes. Let cool slightly before serving.

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