HomeBaking Apple Cranberry Danish

Apple Cranberry Danish

Posted in : Baking on by : Sheila Tags: , , , , , , , , , , , , , , , , ,

Yesterday, I discovered the wonders of making puff pastry using a food processor since I do not have the right touch for pastry. Bread is fine, it can take a little extra “enthusiasm”. Pastry? Not so much.

Then I had to do something with it.

I bought a Costco bag of apples 2 weeks ago….if you’ve been to Costco, you know how big the bags can be. Therefore, something with apples would be good, at lease use a couple. Also, vitamin C.

Cranberries & apples are good together. I knew I had a small jar of home canned cranberry sauce. Well, I had a plan. Then when I went into the pantry and found the cranberry sauce, I also found a couple of jars of cranberry poblano preserves. Hmmmmm, we all know I like a little spice!


  • 3 medium tart apples, peeled and chopped or sliced
  • 1/4 cup of fresh cranberries. Because I used jarred cranberries, there was some juice that I drained out.
  • 2 heaping TB of cranberry poblano preserves (completely optional – I realize not everyone has this or would want spicy in their sweets)
  • 1/4 – 1/2 cup of sugar – I used white, but I think I might try brown sugar next time
  • 3 TB of butter
  • 1 sheet of puff pastry or you could use pie pastry

Melt the butter in a saucepan. Add the sugar and get it all combined. Then add the apples, cranberries and cranberry preserves if using. Heat until the apples soften up a bit – not mushy but soft. If using fresh cranberries, they’ll start popping. Take off the heat & let cool.

Take a piece of puff pastry, purchased or made and fold it out to its full rectangular loveliness and cut an equal number of slashes on each side to braid it or squares to make popover type things. Get fancy – it’s kind of fun!

Fill your pastry with the filling, fold over and brush an egg wash over it. Bake in a preheated to 400F oven for about 20 minutes.

Look at those cranberry pieces and the apples peeking out through the pastry strips!

Word of advice: if you are impatient, as I frequently am, and decide to use the filling when it is very, very warm, put your pastry on the sheet you are going to bake it on BEFORE you put the filling in. I did not and my son, myself and 3 spatulas had to be brought into play to get the braid moved from my counter to the pan I baked it on. The butter started getting warm and my pastry was melting, right there on the counter. Live & learn, I suppose! 🙂

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