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Closeup shot of two Mini Salted Caramel Apple Crumble Danishes in a dessert plate.

Mini Salted Caramel Apple Crumble Danishes

Christianna | Siftnwhisk
Flaky puff pastry baked until golden brown, filled with fresh apples dipped in homemade salted caramel sauce and topped with a buttery, pecan crumble. Welcome Fall with these apple crumble danishes!
5 from 1 vote
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18
Calories 316 kcal

Ingredients
 
 

Puff Pastry

Salted Caramel

  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Salt

Apple Filling

  • 1/2 cup Homemade Salted Caramel
  • 3 Medium Apples peeled and cubed, about 370g
  • 1 tbsp Lemon Juice
  • 2 tbsp Unsalted Butter
  • 1 ½ tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger

Topping

  • 1/2 cup All-Purpose Flour
  • 1/3 cup Old-Fashioned Oats
  • 1/4 cup Brown Sugar
  • 1/4 cup Pecans chopped
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 4 tbsp Unsalted Butter melted
  • 1 Egg
  • 1 tbsp Water

Glaze (Optional)

  • 1/2 cup Powdered Sugar
  • 2 tbsp Heavy Cream
  • 1/2 tsp Pure Vanilla Extract

Instructions
 

Puff Pastry

  • Defrost puff pastry in refrigerator for 2 hours or one hour at room temperature before use.
    16 oz The Fillo Factory Organic Puff Pastry

Salted Caramel

  • In a medium saucepan whisk together granulated sugar and water.
    1 cup Granulated Sugar, 1/4 cup Water
  • Bring to a boil over medium-low heat, until the granulated sugar has completely dissolved. It will take between 3-5 minutes.
  • Continue cooking over medium-low heat for about 8-9 more minutes until the mixture turns to a deep golden brown color. Do not stir at all during this step!
  • Remove saucepan from heat and pour heavy cream while whisking vigorously. Be careful, as the caramel will immediately start bubbling.
    1/2 cup Heavy Cream
  • Return to heat and stir in butter and vanilla extract until fully incorporated.
    2 tbsp Unsalted Butter, 1 tsp Pure Vanilla Extract
  • Remove saucepan from heat and stir in salt. The caramel should be smooth without any lumps.
    1 tsp Salt
  • Transfer caramel to a mason jar and set aside to completely cool before using.

Apple Filling

  • In a medium bowl add peeled and cubed apples and toss with lemon juice. Make sure all apples are coated.
    3 Medium Apples, 1 tbsp Lemon Juice
  • Melt butter in a medium saucepan and then add the apples. Cook over medium heat for 5-7 minutes, stirring occasionally.
    2 tbsp Unsalted Butter
  • Remove saucepan from heat and sprinkle with ground cinnamon, ground nutmeg and ground ginger. Give it a stir.
    1 ½ tsp Ground Cinnamon, 1/4 tsp Ground Nutmeg, 1/4 tsp Ground Ginger
  • Pour 1/2 cup of the room temperature caramel and stir until well combined. Set aside.
    1/2 cup Homemade Salted Caramel

Topping

  • In a medium bowl, combine all-purpose flour, old-fashioned oats, brown sugar, chopped pecans, ground cinnamon and salt.
    1/2 cup All-Purpose Flour, 1/3 cup Old-Fashioned Oats, 1/4 cup Brown Sugar, 1/4 cup Pecans, 1/2 tsp Ground Cinnamon, 1/4 tsp Salt
  • Add melted butter and stir with a fork until the mixture is evenly moistened. Set aside.
    4 tbsp Unsalted Butter

Assemble

  • Preheat oven to 400°F (200C).
  • Unfold the puff pastry sheets and lay out on a clean work surface. Use a knife to cut along the fold marks to create three equal sized strips. Cut each strip in three to make a total of 18 rectangles.
    16 oz The Fillo Factory Organic Puff Pastry
  • Transfer puff pastry rectangles into 2 large ungreased baking sheets. Space them 1 inch apart.
  • Using a paring knife, lightly score a 1 inch border around the edges of each pastry rectangle, then use a fork to prick the center area of each one.
  • Use a pastry crimper and roll around the edges of each puff pastry rectangle.
  • Spoon the apple filling onto each puff pastry piece. Make sure the filling stays inside the scored border.
  • Sprinkle the crumble mixture over the apple filling.
  • Whisk together the egg and water. Brush the edges of each puff pastry rectangle with a thin layer of egg wash.
    1 Egg, 1 tbsp Water
  • Bake pastries for 20 minutes until golden brown and puffed.
  • Remove pastries from the oven. Let them cool on the baking sheet for 10 to 15 minutes.

Glaze (Optional)

  • Whisk together powdered sugar, heavy cream and pure vanilla extract until it reaches a thin glue-like consistency.
    1/2 cup Powdered Sugar, 2 tbsp Heavy Cream, 1/2 tsp Pure Vanilla Extract
  • Drizzle on top of the warm apple crumble danishes and serve.
  • Enjoy!

Notes

  • Salted Caramel: You can use homemade or store bought salted caramel for this recipe.
  • If making your own salted caramel, you may adjust salt to your liking.
  • Don't leave caramel unattended as it can burn fastly.
  •  Avoid halving or doubling the salted caramel recipe. This will prevent sugar from melting properly.
  • You can store the remaining salted caramel in the refrigerator covered airtightly for up to 1 month.
  • Apple Filling: I used Honeycrisp and Pink Lady apples. You may also use Granny Smith or Gala apples.
  • You can use sliced apples instead of cubed.
  • Do not overcook apples. 5-7 minutes are enough to soften the apples but still maintain their texture.
  • Puff Pastry: I used "The Fillo Factory Organic Puff Pastry".
  • By scoring the outside border, the pasty will rise and puff up while baking and the center will stay shorter and hold the apple filling.
  • Glaze: If it’s too thick, add a touch more liquid. If it's too thin, add a bit more sugar.
  • Make Ahead & Storage Instructions: You can prepare salted caramel sauce in advance and store in refrigerator. Bring to room temperature before use.
  • You can also prepare the puff pastry and crumble topping a night before baking. Arrange the puff pastry in baking sheets as instructed and cover tightly with plastic wrap. Likewise, cover the crumble topping and refrigerate. Follow the rest of the recipe as shown.
  • These mini salted caramel apple crumble danishes are best served warm, the same day they're made. You may refrigerate leftovers covered, for up to 2 days.
  • Have any questions about the recipe or want to ask for substitutions? Please contact us.

Nutrition

Calories: 316kcalCarbohydrates: 38gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 34mgSodium: 233mgPotassium: 81mgFiber: 2gSugar: 18gVitamin A: 308IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword apples, butter, caramel, cinnamon, fall dessert, puff pastry, rolledoats
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