Sweet smells, smiling faces, tempting treats –bring the sugar-sprinkled ambience of your favorite bakery to your kitchen! Looking for what you can make for that extra-special breakfast or brunch? We’ve got it!
Combine two varieties of baking apples, such as Golden Delicious and Honey Crisp, into this delectable Danish, creating a balanced apple flavor. Try this now!
Prep- 45 minutes
Bake- 47 minutes
Cool- 45 minutes
1 17.3–ounce package (2 sheets) frozen puff pastry sheets, thawed
2 tablespoons butter
2 ½ pounds cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
2 tablespoons coarse sugar
- Preheat oven to 375°F. lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15×10- inch rectangle. Transfer to the prepared baking pan, pressing pastry to edges of pan. Bake about 12 minutes or until golden (pastry will puff and shrink from sides of pan). Cool on wire rack.
- Meanwhile, in an extra-large skillet heat butter over medium heat until melted. Add apples; cook about 8 minutes or just until apples are crisp and tender, stirring occasionally. In a small bowl combine ½ cup of the granulated sugar, the flour, ½ teaspoon of the cinnamon and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more. Set aside.
- In a medium mixing bowl, beat cream cheese and the remaining ½ cup granulated sugar with an electric mixer on a medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over the cream cheese mixture.
- On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13×10-inch rectangle (make sure pastry is large enough to completely cover apple mixture). Place on top of apple mixture. Lightly press edges of top of pastry to the edges of bottom pastry. Lightly brush top pastry with milk. Using a sharp knife cut a few slits in pastry to allow steam to escape. In a small bowl combine coarse sugar and the remaining ½ teaspoon cinnamon; sprinkle over pastry.
- Bake for 35 to 40 minutes or until pastry is slightly puffed and golden. Cool on wire rack about 45 minutes. Serve slightly warm.
To Store: place any leftovers in an airtight container; cover. Store in the refrigerator for up to 2 days.
To Make Ahead: prepare the apple mixture as directed in step 2. Cool and transfer to an airtight container; cover. Store in the refrigerator for up to 24 hours.
To Save Time: prepare as directed, except substitute one 21 oz. can of your favorite fruit pie filling for the apples, butter, ½ cup of the granulated sugar, the flour, ½ teaspoon of the cinnamon, and the nutmeg; omit step 2.
* Recipe reprinted from: Better Homes and Gardens Special Interest Publications, Apple-Cheese Danish, Fall 2013, p.46.
Cranberry- Chocolate Scones*
Bake: 12 minutes
1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1/3 cup butter
2 eggs, lightly beaten
¾ cup whipping cream
¼ cup chopped dried cranberries
¼ cup miniature semisweet chocolate pieces
½ teaspoon finely shredded orange peel (optional)
whipping cream/or milk
1 recipe orange drizzle
- Preheat oven to 400°F. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.
- In a medium bowl, combine eggs, the ¾ cup whipping cream, the dried cranberries, chocolate pieces, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 6-inch circle. Cut each circle into six wedges.
- Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream or milk.
- Bake for 12 to 14 minutes or until golden. Cool slightly on baking sheet. Drizzle with orange drizzle. Serve warm or at room temperature. Makes 12 servings.
Orange Drizzle- In a small bowl stir together 1 cup powdered sugar, 1 tablespoon orange juice, and ¼ teaspoon vanilla. Stir in enough additional orange juice, 1 teaspoon at a time, to reach drizzling consistency.
To Make Ahead– Prepare as directed, except do not drizzle with orange drizzle; cool completely. Place scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, bake for 8 to 10 minutes or until warm. Drizzle with Orange Drizzle.
Make It Mini– Prepare and knead dough as directed; do not divide in half. Pat or lightly roll dough into an 8-inch square; cute into 1-inch squares. Place 1 inch apart on an ungreased baking sheet. Brush with additional whipping cream or milk. Bake for 8 to 10 minutes or until golden. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Makes 64 mini scones.
* Recipe reprinted from: Better Homes and Gardens Special Interest Publications, Cranberry-Chocolate Scones, Fall 2013, p.16.