Iced Apple Crescent Roll Danish is a delicious dessert that can be easily made at home with crescent roll dough and fresh apples. The apples are pan-fried and added to the crescent roll and baked to a golden brown perfection. Icing marries the flavors and makes this danish delicious!
Happy Fall Y’all!
Ok, so I am far from being Southern (North Easter here), and it is probably more like a Happy Fall You Guys, but I think the Happy Fall Y’all sounds better!
Calendar fall might be less than a month away, but here in Southern New England, we already have the cooler, crisp feel in the air. Actually, it went from 90 degrees to 60 in like a 24 hr period? Something crazy like that!
I don’t know about you, but when my house gets chilly, I love to head to the kitchen and start my fall bake-a-thon. This is usually the time of year that my family is graced with a freshly baked treat like these Iced Apple Crescent Roll Danish.
Crescent Roll Apple Danish
Making danish pastry similar to that of a local bakery is a lot easier than you might think! You can use crescent roll dough from a can to perfect the perfect at-home danish.
Ingredients for Apple Danish
- 1 can of Pillsbury Grands Crescent Rolls
- 1 1/2 cups of confectioners sugar
- 1 1/2 tablespoons of water
- 3 Macintosh apples
- 1 tablespoon of butter
- 1/4 cup of water
- 1 tsp of cinnamon
- 1/4 cup of sugar
- 1/2 tablespoon of flour
How to Make Homemade Apple Filling
Making your own apple filling for apple pastries is a lot easier than you think. Sure, you can use canned apple pie filling for these, but homemade tastes better and is not too hard.
You will want to first, peel your apples to remove the skin.
Then, core them using an apple corer.
Dice them into small pieces, and set them aside.
In a small stockpot, add your butter.
Add in apples, and spices.
Pan-fry for 2 minutes and then add in your flour and water to thicken.
Stir until the apples get tender, and thicken (about 2 minutes).
Set aside to add to your danish.
Crescent Roll Danish
To make danish from crescent rolls, preheat your oven to 350 degrees fahrenheit.
Unwrap your crescent roll dough and keep it in log form.
Slice 8 equal discs from the dough.
Place them on a parchment-lined baking sheet (or a quality non-stick pan).
Press gently to create an indent in each for the apple pie filling.
Add a hearty tablespoon of filling to each crescent.
Bake for 11-13 minutes or until golden brown.
Once done, remove from the oven and allow them to cool before icing.
How to Make Pastry Icing
Making pastry icing is really easy! For this small batch of crescents, I reduced the overall recipe to reflect the portion size. To increase, double, or triple.
Measure 1 1/2 cups of powdered sugar and add it to a medium-sized bowl.
Add in 1 1/2 tablespoons of water or milk.
Stir until creamy. If it is too thin, simply add in a tablespoon more of sugar until desired thickness is reached.
Add icing to a pastry bag and snip the tip off the bag.
Drizzle each apple danish with icing.
This icing will harden on your pastry and takes about 1 full hour to do so.
Iced Apple Crescent Roll Danish
Ingredients
- 12 ounces Pillsbury Grands Crescent Roll Dough
Apple filling
Icing
- 1 1/2 cups powdered sugar
- 1 1/2 tbsps water
Instructions
Apple Filling
- You will want to first, peel your apples to remove the skin.
- Then, core them using an apple corer. Â
- Dice them into small pieces, and set them aside.Â
- In a small stockpot, add your butter. Â
- Add in apples, and spices. Â
- Pan-fry for 2 minutes and then add in your flour and water to thicken.Â
- Stir until the apples get tender, and thicken (about 2 minutes).
- Set aside to add to your danish.
Danish
- Â To make danish from crescent rolls, preheat your oven to 350 degrees fahrenheit. Â
- Unwrap your crescent roll dough and keep it in log form.Â
- Â Slice 8 equal discs from the dough.Â
- Place them on a parchment-lined baking sheet.Â
- Press gently to create an indent in each for the apple pie filling.Â
- Add a hearty tablespoon of filling to each crescent.Â
- Bake for 11-13 minutes or until golden brown.
- Once done, remove from the oven and allow them to cool before icing. Â
Icing
- Measure 1 1/2 cups of powdered sugar and add it to a medium-sized bowl.Â
- Add in 1 1/2 tablespoons of water or milk. Â
- Stir until creamy. If it is too thin, simply add in a tablespoon more of sugar until desired thickness is reached. Â
- Add icing to a pastry bag and snip the tip off the bag.
- Drizzle icing onto each apple danish.
- This icing will harden on your pastry and takes about 1 full hour to do so.
- Enjoy danish the same day.
Notes
- Nutrition facts may vary and are meant to be a guide.Â
- These danish are best the same day.
This sounds and looks so yummy! I have to try these for sure!
Oh wow! These look so amazingly delicious! A perfect dessert to celebrate Fall! The recipe looks really simple.
These look like the perfect fall dessert. I may even make them for breakfast this weekend!
These look amazing. I will have to pick up these ingredients so I can make them. I’m sure these are going to be really delicious too.
These look delicious! I absolutely love danishes and would love to make them at home. This is a recipe I will be trying! Thanks so much for sharing it!
I would love these puppies hot with my tea. Such a cool recipe for a quick morning yumminess.
The ingredients are very simple and easy to find. I like how it’s sweetness can compliment strong hot drinks. This apple crescent danish is awesome!
This looks really good! I’d love to give it a try!
Love it! Sounds like the perfect fall breakfast item! Can’t wait to try it!
Apples and cinnamon are a match made in heaven! I love this recipe! I am surely going to make this for the family. I like your recipe – so easy to follow!
Can I also use like a Strawberry Jam or any other pie fillings ? Love the Apple Crescent Danish Easy & delicious ty Have a great day n stay safe
Hi, you most certainly can! Thank you, for stopping by!
This recipe was very easy and satisfying – certainly better tasting than the Apple Danishes at our local market! I made the apple filling from fresh apples, as directed. The only change I made was: Being a little concerned not to fill the center too full (so it wouldn’t bubble over and burn), I filled them level. I had a little apple filling remaining in the pan and cooked it a tad bit longer. Then when the pastries were removed from the oven, I topped each Danish with a little more filling for an amply filled center without any seeping over during baking. I also piped each Danish with the icing when cool. Personally, the icing really put the Danish “over the top”. I added 1/4 tsp of real vanilla to the icing, and used whole milk. Next, I plan to make these in Blueberry and Cherry. Definitely a quick and delicious Keeper Recipe!