This Apple Butter danish has a gooey and crunchy inside, flakey and buttery outside, and is filled with our Apple Butter!
Apple Butter Danish
Apple Butter Danish
Rachel Scott
Breads
Ingredients
blank
1 puff pastry thawed
1/2 jar Southern Roots Sisters Apple Butter
1/2 c white sugar
1 tsp vanilla
1 brick room temperature 8 oz brick cream cheese
1/2 c toasted chopped pecans
blank
1/2 tablespoons sugar or turbinado sugar
Egg wash
3/4 c powdered sugar
1 tablespoon milk or water
1/4 tsp vanilla
Directions
Pre-heat oven to 400 F
Place thawed puff pastry on parchment paper and roll out slightly with a rolling pin or your fingers to enlarge the rectangular shape. Place the pastry on the parchment onto your baking sheet.
Evenly slice with a sharp knife or pizza cutter the same number of cuts on each side of your pastry.
Combine room temp cream cheese, 1/2 c white sugar, and 1 tsp vanilla in a mixing bowl and beat until smooth. Then spread an even layer over the middle of your puff pastry center.
Spread your Southern Roots Sisters Apple Butter over the cream cheese mixture and sprinkle the toasted pecans evenly over the top.
Begin to "braid" the bread by folding one piece at a time on each side alternating starting at one end of the bread and ending at the other. Be sure and pinch both ends so no filling spills out.
Brush egg wash over the top and sprinkle with 1-2 tablespoons of white sugar or tubinado sugar.
Bake in oven for 20-25 minutes. It is ready when the top is a golden brown color and the filling has begun to bubble.
Allow to cool for 20 minutes and make your icing during this time by mixing together powdered sugar, 1-2 tablespoons of milk or water, and vanilla. You may add more liquid if the consistency is not thin enough. After the danish has cooled, drizzle icing over and serve!