Cranberry Apple Danish
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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?)
Ingredients
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
Directions
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.
291 calories
16g fat
33g carbs
4g protein
14g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.