Apple Cinnamon Pecan Streusel Danish Bread

• Vegetarian

• Produce

  • 1 Granny smith apple

• Refrigerated

  • 1 Egg white (= 3 tbs

• Breakfast Foods

  • 1 tbsp Rolled oats, old-fashioned

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/2 cup Brown sugar, dark packed
  • 1 tbsp Brown sugar, packed
  • 2 1/2 tsp Cinnamon
  • 1/3 cup Granulated sugar
  • 1 Pinch Nutmeg
  • 1 cup Powdered sugar
  • 1 Pinch Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 tbsp Pecans

• Bread & Baked Goods

  • 1 Sheet Puff pastry

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 tbsp Butter
  • 6 oz Cream cheese
  • 2 tbsp Half and half* (can substitute milk or heavy cream

• Liquids

  • 2 tsp Water

Found on nospoonnecessary.com

Ingredients

• 1 Sheet of Puff Pastry – thawed
• 1 Egg White (= 3 TBS)
• 2 tsp of Water
• Cream Cheese Filling:
• 6 oz. Cream Cheese
• ⅓ Cup Granulated Sugar
• 1 tsp Vanilla extract
• Apple Filling:
• ½ Cup Dark Brown Sugar, packed
• 2 tsp Cinnamon
• Pinch of Nutmeg
• 4 TBS Unsalted Butter
• 1 Granny Smith Apple – peeled, cored and diced
• 1 tsp Lemon Juice
• ½ tsp Vanilla Extract
• Pecan Streusel Topping:
• 1 TBS All Purpose Flour
• 1 TBS Pecans – roughly chopped
• 1 TBS Old-Fashioned Rolled Oats
• 1TBS Granulated Sugar
• 1 TBS Brown Sugar, packed
• ½ tsp Cinnamon
• 1 TBS Butter – cold and cubed
• Glaze:
• 1 Cup Powdered Sugar
• 2-3 TBS Half and Half* (can substitute milk or heavy cream)
• ½ tsp Vanilla Extract
• Pinch of Salt

Directions

• Prepare the apple filling: In a small bowl whisk together sugar, cinnamon and nutmeg, lemon juice, vanilla extract and diced apples. Set aside
• Brown butter in a sauté pan over medium heat for 6-8 minutes, until nutty in smell and browned (not burnt) in color. Add the apple mixture to the pan. Sauté for 10-15 minutes, until caramelized. Transfer to a parchment paper lined sheet pan to cool completely.
• Prepare the pecan streusel topping: In a medium bowl combine all the ingredients, except for cubed butter, and mix well. Using a pastry cutter, fork, or your fingers, cut in the butter until the mixture resembles peas or coarse crumbs. Place the streusel topping in the refrigerator until ready to use.
• Prepare the cream cheese filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and the sugar on medium speed, about 2 -3 minutes, or until smooth. Add the vanilla extract and mix to combine. Set aside in the refrigerator until ready to use.
• Preheat your oven to 400 degrees F. Make the egg wash by combining the egg white with the water in a small bowl. Set aside.
• Assemble the Danish braid: Lightly flour a clean work surface and roll the puff pastry out to ¼’’ thickness. Transfer the rolled out puff pastry to a large baking sheet lined with parchment paper.
• Cut ½ - 1’’ wide strips diagonally on both sides of the puff pastry, leaving the center third of the puff pastry uncut.
• With an offset spatula, or butter knife, spread the cream cheese mixture in an even layer down the center off the puff pastry. Top the cream cheese with an even layer of the apple filling.
• Braid the puff pastry to enclose the filling, overlapping left strip with right strip (or vice versa)
• Use a pastry brush to apply the egg wash all over the top and sides of the braided Danish.
• Generously sprinkle the streusel topping all over the braided Danish.
• Bake the Danish braid for 20 – 25 minutes, until the top is golden brown, rotating the pan ½ way through cooking time.
• While braid is baking, prepare the glaze: In a small bowl, whisk together all the ingredients until well combined. If you want a thinner glaze add more half and half, 1 tsp at a time, until desired consistency. Set aside until ready to use.
• When braid is done baking, remove from oven and allow to cool slightly on pan for 5-10 minutes. Transfer the braid (still on parchment paper) to a clean work surface. Drizzle the braid with the glaze. Allow to cool at least another 10 minutes before cutting and serving.