Monthly Archives: September 2016

Darla’s Award-Winning Apple Danish

Last month I moved back to my home state and started working remotely. I recognize that I am INCREDIBLY lucky to have a job where this is possible and the support of my boss and co-workers to do this, but there are definitely elements of working on campus that I am going to miss. One of those things is my co-worker’s baking. I love to bake but my creations hardly hold a candle to Darla’s productions. Proof is that in our first year entering the annual Student Crisis Fundraiser baking competition Darla won with her apple danish recipe and I, a long-standing unbeliever of fruit desserts, begged her for the recipe.

She obliged and as we enter fall again, and I am thinking about this favorite campus event that I will be missing this year (but still donating!) So I decided it might be time to revisit this recipe and try it at home – and hope it comes close to Darla’s execution!

apple-danish-piece

Pastry:

3 cups all-purpose flour

½ teaspoon salt

1 cup shortening

1 egg yolk

½ cup milk

Filling:

6 cups sliced peeled apples

1 ½ cups sugar

¼ cup butter, melted

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

Glaze:

1 egg white, lightly beaten

½ cup powdered sugar

2 to 3 teaspoons water  (I use milk)

  1. In a mixing bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs.  Combine egg yolk, and milk; add flour mixture.  Stir just until dough clings together.  Divide dough in half.  On a lightly floured surface, roll half of dough into a 15-in. x 10-in. rectangle; transfer to a greased 15x10x1 baking pan.  Set aside.
  2. In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough to another 15-in. x 10-in. rectangle.  Place over filing.  Brush with egg white.  Bake at 375° for 40 minutes or until golden brown.  Cool on wire rack.
  3. Combine the powdered sugar and water (milk) to achieve a drizzling consistency. Drizzle over warm pastry.  Cut into squares. Serve warm or cold.

Last year I made this with apples I gathered at the Seed Savers orchard in Decorah, Iowa.

seed-savers

You can pick apples of the ground but you can’t pick them from the trees so baking was a great option – because you can cut around any blemishes on the fruit if necessary.

 

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