Description
This Apple Dulce de Leche Custard Danish recipe combines creamy dulce de leche-infused custard with cinnamon-spiced apple filling, all enveloped in flaky puff pastry. Perfect for a comforting dessert or a special breakfast treat, these danishes bake to a golden brown perfection, offering a delightful balance of sweet and tart flavors with a luscious texture.
Ingredients
Custard:
- 2 cups whole milk (500 ml)
- 1 large egg
- 2 large egg yolks
- 1/3 cup granulated sugar (67 grams)
- 3 tablespoons cornstarch (30 grams)
- 1/2 cup dulce de leche (156 grams)
- 2 tablespoons butter (28 grams)
- Pinch of salt
Apple Filling:
- 3 tablespoons butter (42 grams)
- 1/4 cup brown sugar (50 grams)
- 4 cups peeled and chopped Granny Smith apples (410 grams, about 4 large apples)
- 1/2 teaspoon cinnamon
Pastry:
- 2 sheets puff pastry
- 1 large egg beaten with 1 tablespoon water (egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Custard: Warm the whole milk in a medium saucepot over medium heat until it is warm but not boiling. In a heat-safe bowl, whisk together the egg, egg yolks, granulated sugar, and cornstarch until well combined. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the pot and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, then whisk in the dulce de leche, butter, and a pinch of salt until smooth. Transfer the custard to a bowl, cover with plastic wrap placed directly on its surface, and let it cool completely to prevent a skin from forming.
- Prepare Apple Filling: In another medium saucepot, melt butter and brown sugar over medium heat. Add the peeled and chopped Granny Smith apples along with cinnamon, stirring to combine. Cook the mixture, stirring occasionally, until the apples have softened but still hold some texture, about 8 to 10 minutes. Allow the filling to cool completely.
- Prepare Puff Pastry: Lightly dust a clean work surface with flour. Unwrap the puff pastry sheets and cut each sheet into six equal rectangles. Using a knife, score a 1/4-inch border around each rectangle, being careful not to cut all the way through the dough.
- Assemble Danishes: Place about one heaping tablespoon of the cooled custard in the center of each rectangle, keeping inside the scored border. Spoon an equal amount of the apple filling on top of the custard. Carefully brush the edges of each pastry with the beaten egg wash to help seal and promote browning.
- Bake: Arrange the assembled danishes on the prepared baking sheets. Bake in the preheated oven for 17 to 20 minutes, or until the puff pastry is puffed and golden brown.
- Serve: Remove from the oven and allow the danishes to cool slightly. Optionally, drizzle additional dulce de leche on top for extra sweetness. Serve warm or at room temperature for the best flavor experience.
Notes
- Ensure the custard cools completely before assembling to prevent soggy pastry.
- Use Granny Smith apples for their tart flavor and firmness when cooked.
- You can prepare the custard and apple filling a day ahead; store separately in the refrigerator.
- If you prefer extra sweetness, drizzle additional dulce de leche on the finished danishes.
- Handle the puff pastry minimally to maintain its flakiness.
- For a crispier bottom, bake on a preheated baking stone or heavy baking sheet.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
