?Great for brunch too..
- medium apples, chopped, i use granny smith, golden delicious and braebrun apples, (one great thing about braeburn apples is that they hold their shape and don’t release a lot of liquid when baked. a great apple for pies and tarts!)
- 3/4 to 1 c
- 1/2 tsp
- 2 Tbsp
- 1 1/2 to 2 tsp
- 1/4 tsp
- freshly grated nutmeg
- 2 Tbsp
- butter, cold
Line a jelly roll pan with dough. Chill in the refrigerator while preparing the filling.
If making your own crust instead of purchasing store boughten, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
For each of apples, I cut each in half, then I cut in half, then in half again.
Peeling each wedge, and making sure to remove the core.
Cut each wedge into bigger sized chunks, placing in a bigger bowl.
Make 5 to 7 small slits, allowing steam to escape. Refrigerate while pre-heating the oven.
1 cup confectioner’s sugar, sifted
2 tablespoons unsalted butter, melted
1 tablespoon milk
1 tsp. vanilla extract
* Combine all ingredients in a small bowl, mix until smooth and creamy.
* Drizzle over the slight warm Apple Danish. Cool completely, and cut into squares.