This easy apple danish recipe can be ready in under 30 minutes! Breakfast has never tasted better!
Granted, I live for this time of year (one word: pie), so you’ll hear no complaints on my end about it, but still, how is it this time of year already?
While I may not have my black Friday shopping mapped out (which, lately, is more like black Thursday–WHY is this a thing? It’s an outrage) or my dessert list narrowed down (it’s the most important part of the meal, obviously), I do know exactly what breakfast is going to look like.
And it’s going to look a whole lot like these danish twists.
These apple pie danish twists not only taste like holiday spirit (apples, cinnamon, brown sugar–it’s the trifecta), they are ridiculously easy to whip up thanks to Pillsbury Crescent Dough Sheets (which can be found at your local Alberstons).
A 30-minute breakfast that tastes like a cross between a cinnamon sugar breadstick (you know, those amazing ones that sometimes come with take-out pizza?!) and an apple pie cinnamon roll?
Yes, dreams do come true over here.
Apple Pie Danish Twists = my whole heart right now.
- 2 8oz Pillsbury Crescent Dough Sheets packages (Crescent Biscuit Dough Sheets are fine as well)
- 1 cup apples diced (I used Honey Crisp)
- 1/2 tsp vanilla extract
- 1/4 + 2 Tbsp brown sugar divided
- 1 tsp + 1/2 tsp ground cinnamon divided
- 2 Tbsp + 1 Tbsp cinnamon sugar divided
- 2 Tbsp butter softened
- 1/2-3/4 cup powdered sugar
- 2-3 tsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small saucepan over med-low heat, cook diced apples, 2 Tbsp brown sugar, 1/2 tsp vanilla extract, and 1/2 tsp of cinnamon for 5-6 minutes, or until apples have softened. Remove from heat and allow to come to room temperature.
Unfold one sheet of dough and spread with softened butter. Sprinkle with 1/4 cup brown sugar, 1 tsp ground cinnamon, and 2 Tbsp of cinnamon sugar. Spread apple mixture over the dough evenly.
Top with the other sheet of dough and pinch the ends of the dough together.
Cut into 12 even strips and twist a couple of times (it can be a bit messy but it's worth it!) and place on the baking sheet.
Bake for 10-12 minutes, or until dough is golden brown.
While the danish twists are cooling, mix 1/2 cup powered sugar with 2 tsp milk, 1/2 tsp vanilla extract, and 1/2 tsp ground cinnamon. If the glaze is too thin, add in the last 1/4 cup of powdered sugar. If the glaze is too thick, add in another teaspoon of milk.
Drizzle glaze of the danishes.
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This is a sponsored conversation written by me on behalf of Albertsons Safeway (please use name of your local store) . The opinions and text are all mine.