This Spiced Apple Sourdough Danish is the perfect fall dessert. This cozy, cinnamon and apple butter-filled pastry will help you welcome the cooler weather this October.
This post contains affiliate links, see my full disclosure here
Sourdough Pastry
Making pastry dough in general sounds intimidating. I was once extremely leery of even learning how to make it. After all, you can buy it for just a few dollars in a can. So why? Why bother to make things at home? I believe it is all about quality. Quality ingredients lead to a superior product. This is the food we are consuming, I want to have the best I can for my family.
I finally learned how to make pastry dough a few years back and of course, I just had to try to convert it into a sourdough one. The result while not as fluffy is still flaky and delicious buttery goodness. Plus you get the added benefits of sourdough it truly is a win-win.
Ingredients for Sourdough Pastry
- 3 cups of all-purpose flour
- 1 cup bubbly sourdough starter
- 3/4 cups of whole milk
- 1 egg
- 1/3 cup granulated sugar
- 1 tsp of vanilla
- 1 tsp of salt
- 14 tbsp of butter
- 1 tbsp of flour
How to Make Sourdough Puff Pastry
- Start the night before by making the dough. To make the dough in the bowl of a stand mixer combine flour, sourdough starter, sugar, salt, vanilla, and milk.
- Knead on Speed 2 for about 20 minutes.
- Once the dough is smooth test to see if it can stretch without breaking, that’s how you know it is done.
- Place the dough in a floured bowl and allow it to ferment overnight or for at least six hours in a temperate kitchen.
The Next Morning
- Next, prepare the butter for lamination by placing a stick and a half of the butter in between two large sheets of parchment paper.
- Using a rolling pin pound or roll out the butter into a 6″ by 8″ rectangle. Wrap in the parchment paper and place in the fridge overnight. Repeat with the other 1 1/2 sticks of butter.
- When the dough is about doubled in size it is ready to be laminated. Punch the dough down and roll it out on a floured surface.
- Divide the dough in half and work with one half at a time.
- I use a rolling pin to roll the dough into a 12″ by 16″ rectangle.
- Place one of the butter rectangles right in the center of the dough and you are ready for the first fold.
- For the first fold, bring the dough’s right and left sides toward the middle and wrap the butter with them.
- Next repeat the same process with the top and bottom sides. (See pictures in the blog post for a better understanding.)
- Lastly, fold the dough in half. Wrap in parchment paper and place in the fridge for at least 15 minutes.
- For the second fold, I again roll the dough out into a rectangle and repeat the folding process.
- Repeat steps 9-14 with the second half of the dough and butter.
Learn how to make this sourdough pastry in more detail here.
How to Make Spiced Apple Butter
At the end of this past summer, we had the opportunity to go apple picking at a friend’s property. We ended up with so many apples! I needed a way to make preserve them so we made some apple butter.
First, I sliced the apples then added sugar and and spices. I used cinnamon, allspice, nutmeg, and a bit of ginger. I had a lot of apples so I used quite a bit of each spice. Next, using the saute setting, I sauteed the apples in butter in my Instant Pot. Once soft I then pressured cook them for about 15 minutes. Lastly, I let it simmer uncovered for about 30 minutes or until it thickens up.
Making Spiced Apple Sourdough Danishes
Once you have your sourdough puff pastry ready roll it out into a 16″ by 12″ rectangle.
After I have a rectangle (it does not have to be perfect just close enough) I cut it into thirds lengthwise. Next, I cut it into fourths making 4″ by 4″ squares.
Continue by bringing the corners into the middle and gently pressing them in place.
Lastly, I let them rest while I prepare the spiced apple and cream filling.
Spiced Apple Sourdough Danish Filling
Spiced Apple Ingredients
- 1 cup homemade apple butter
- 1 tbsp of cornstarch
Cream Filling Ingredients
- 4 oz full-fat cream cheese (softened)
- 1 egg yolk
- 1/4 cup cane sugar
- 1 tsp vanilla extract
First, I then add a tablespoon of cornstarch dissolved in two tablespoons of cold water. Next, I heat a cup of apple butter on the stovetop at low heat. Once the apple butter comes to a simmer, I add the cornstarch mixture. Stir, and let it simmer for 5 minutes, and then allow it to cool.
To make the cream filling I mix the cream cheese, egg yolk, sugar, and vanilla in a bowl and whip using a handheld mixer.
Spiced Apple Spourdough Danishes
Add a tablespoon of each cream and apple filling.
To give them a beautiful shine I mix the leftover egg white with a splash of water and apply it with a pastry brush like this one.
Baking Spiced Apple Sourdough Danish
Preheat the oven to 375F
Bake for 15 to 20 minutes or until golden.
Allow to cool on a cooling rack before serving.
Pin It For Later
Spiced Apple Sourdough Danish
Celebrate fall and all its flavors with this easy-to-make Spiced Apple Sourdough Danish recipe. This dessert is delicious and made completely from scratch. The sourdough adds such a delicious depth to this puff pastry you will make it again and again.
Ingredients
Sourdough Puff Pastry
- 3 cups of all-purpose flour
- 12 tbsp butter
- 1/4 cup cane sugar
- 3/4 cups whole milk
- 1 tsp vanilla extract
- 1/2 cup sourdough starter
Spiced Apple Butter
- 3 lbs. apples
- 1 stick of butter
- 1 tbsp of cinnamon
- 1 tsp nutmeg
- 1 tsp all spice
- 1/2 tsp ground ginger
- 1/2 salt
- 1/2 cup cane sugar
- 1 tbsp cornstarch
Cream Cheese Filling
- 4oz whole-fat cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
Instructions
- Start with premade sourdough puff pastry.
- On a floured surface roll out the puff pastry into a 16" by 12" rectangle.
- Cut the rectangle into 12 4" by 4" squares using a pizza cutter. Start by cutting it into thirds lengthwise (longer side) and then fourths widthwise (wider side).
- Place the squares into a cookie sheet lined with parchment paper or a silicone mat like this one. Bring all the edges into the center and press in place. Look at the pictures for clarification.
- Cover and set aside.
- Make the spiced apple butter by coring, peeling, and slicing apples. Saute sliced apples, spices, and sugar in butter until soft. I make mine in my Instant Pot on the saute setting and then I cover and pressure cook for 15 minutes. Once completely cooked I depressurize, uncover, and simmer the butter for about 30 minutes until thickened. Transfer to a mason jar and allow to cool.
- Make cream cheese filling by adding cheese, sugar, egg yolk, and vanilla to a medium bowl and whip using a handheld mixer.
- To make the spiced apple butter filling, in a saucepan over low heat, heat 1 cup of the spiced apple butter and bring to a soft boil. Mix 1 tbsp of cornstarch and 2 tbsp of cold water and add to the simmering apple butter. Cook uncovered for 5 minutes and then allow to cool. Once the apple butter filling is cooled it will become thicker thanks to the cornstarch.
- Preheat oven to 375F. Add 1 tbsp of cream chees filling and 1 tbsp of spiced apple butter filling to the center of the danish.
- Make an eggwash by mixing the unused egg white and 1 tbsp of water. Use a pastry brush to apply to the pastries.
- Once oven is preheated bake the Danishes for 15 to 20 minutes or until golden.
- Once done allow to cool on a cooling rack.
- Once cooled serve and enjoy.
Notes
- The estimated time in this recipe does not include the time to make the sourdough puff pastry.
- This recipe only uses half the puff pastry in the recipe below.
- You can make this with different flavor combinations.
- Raspberry Cream, Chocolate Cream, and Cranberry Cream are some of our favorites.
- This can be made into a full-sized Danish Braid.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 215mgCarbohydrates: 59gFiber: 4gSugar: 30gProtein: 5g
Easy Sourdough Pastry Dough
This easy and delicious Sourdough Puff Pastry is sure to become a family favorite. Made with wholesome ingredients you will not buy store-bought cans again!
Ingredients
- 1 cup of active sourdough starter (see this post for more information)
- 5 cups of all-purpose flour
- 1/2 cup of cane sugar
- 1 1/2 cups of whole milk
- 2 tsp of vanilla extract
- 3 sticks of butter
Instructions
- Start the night before by making the dough. To make the dough in the bowl of a stand mixer combine flour, sourdough starter, sugar, salt, vanilla, and milk.
- Knead on Speed 2 for about 20 minutes.
- Once the dough is smooth test to see if it can stretch without breaking. that's how you know it i done.
- Place the dough in a floured bowl and allow it to ferment overnight or for at least six hours in a temperate kitchen.
- Next, prepare the butter for lamination by placing a stick and a half of the butter in between two large sheets of parchment paper.
- Using a rolling pin pound or roll out the butter into a 6" by 8" rectangle. Wrap in the parchment paper and place in the fridge overnight. Repeat with the other 1 1/2 sticks of butter.
- When the dough is about doubled in size it is ready to be laminated. Punch the dough down and roll it out on a floured surface.
- Divide the dough in half and work with one half at a time.
- Using a rolling pin roll dough out into a 12" by 16" rectangle.
- Place one of the butter rectangles right in the center of the dough and you are ready for the first fold.
- For the first fold, you bring the right and left sides of the dough toward the middle and wrap the butter with them.
- Next repeat the same process with the top and bottom sides. (See pictures in the blog post above for a better understanding.)
- Lastly, fold the dough in half. Wrap in parchment paper and place in the fridge for at least 15 minutes.
- For the second fold once again roll the dough out into a rectangle and repeat the folding process.
- Repeat steps 9-14 with the second half of the dough and butter.
- Wrap the now laminated dough in parchment paper or cling wrap and place in the fridge until ready for at least an hour, until ready to use, or up to a week.
Notes
- This recipe is a double batch. I like to make this dough ahead of time and use it as needed.
- This amount of dough makes two full-sized danishes or 20 small 4" by 4" square danishes.
- I have never frozen this dough but you can probably freeze it as long as it is inside an air-tight container or wrapped up in several layers of cling wrap and in a freezer bag.
- This dough is slightly sweet but it can still be used in savory dishes like Chicken Pot Pie or Scottish Meat Pie.
- You can substitute this Sourghdough Puff Pastry in any recipe calling for regular puff pastry.
- To bake the dough follow the directions of the recipe you are using.
- To get a nice golden pastry scramble one egg and a splash of heavy cream. With a pastry brush apply it to the puff pastry before baking.
Leave a Reply