APPLE Danish is a lovely treat in the afternoon with a cup of tea or coffee but sometimes the shop bought ones can be a bit too sweet or are sprinkled with lots of extra sugar before baked.  Although this can be part of their charm, I find that when the apples themselves are sweet enough there is no need for the extra sugar. Also they are really simple to make and last a few days after you have baked them.

500g puff pastry, thawed

2tbsp. plain flour

3 tbsp. butter

25g brown sugar

2 cooking apples

2 tbsp. walnuts

½ tsp. ground cinnamon

1 tsp. vanilla extract

1 egg, beaten

To make the filling, melt the butter with the brown sugar in a small frying pan. Peel and core the apples, then dice into pieces. Add the apples to the melted sugar and butter and cook for five minutes until the apples have softened. 

Add the vanilla extract and cinnamon, and then remove from the heat. Roll out the pastry on a lightly floured surface until it is four times its original size. Cut the pastry sheet in half, the cut each half into four equal quarters, so that you have eight equal size squares.

Place the squares on a baking sheet lined with non-stick baking paper. Prick each square with a fork three times. Place a spoonful of the cooked apples into the centre of each sheet of pastry. Then bring the corners of each piece of pastry into the centre, one at a time, overlapping each with the last. Pinch closed with your fingertips, then brush with a little of the egg wash to seal the top. Place in a preheated oven at 220oC for 20 minutes, until browned and raised. Remove and cool completely before serving.