Apple Harvest Danish Receita

Indulge in the ultimate autumn treat! This moist and delicious Apple Harvest Danish is incredibly easy to make, featuring layers of flaky baguette, creamy cream cheese, sweet apples, and a crunchy cinnamon crumble topping. Inspired by doughmakers' amazing bakeware (you HAVE to try it!), this recipe is perfect for breakfast, brunch, or a delightful dessert. Get ready to experience pure baking bliss!

Preparo 30 min

Cozimento 55 min

Calorias 203.5 kcal

Proteína 7g

Avaliação Seja o primeiro

163

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Apple Harvest Danish

2 eggs
½ cup sugar
½ cup half-and-half
½ cup milk
½ cup cold butter
1 teaspoon vanilla extract
12 ounces cream cheese
½ cup golden raisins
4 large Granny Smith apples, peeled, cored and thinly sliced
1 (1 lb) loaf French bread
1 teaspoon ground cinnamon
½ cup all-purpose flour
½ cup packed brown sugar

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Como fazer Apple Harvest Danish

Preheat oven to 350°F (175°C).
In a large bowl, whisk together 3 large eggs, ¾ cup (150g) granulated sugar, ½ cup (120ml) heavy cream, ½ cup (120ml) milk, ½ cup (113g) melted unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon.
Slice one baguette into ¼-inch thick slices.
Spread 4 ounces (113g) cream cheese evenly over each baguette slice.
Grease a 9x13 inch baking pan with butter.
Layer ⅓ of the 4 cups (500g) peeled and sliced apples in the bottom of the prepared pan.
Sprinkle with ⅓ cup (40g) raisins.
Top with a layer of cream cheese-spread baguette slices.
Repeat layers with another ⅓ of the apples, ⅓ cup (40g) raisins, and another layer of cream cheese-spread baguette slices.
Place the remaining apples and raisins on top of the bread.
Pour the egg mixture evenly over the bread and fruit layers.
In a separate bowl, combine 1 cup (125g) all-purpose flour, ½ cup (60g) packed brown sugar, and 1 teaspoon ground cinnamon.
Cut in ½ cup (113g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the remaining ⅓ cup (40g) raisins.
Sprinkle the crumble topping evenly over the egg mixture.
Bake for 45-50 minutes, or until golden brown and the filling is bubbly.
Let cool slightly before slicing and serving. Enjoy!