"Nana" Gundy's Homemade Apple Danish
In the midst of our first business when our oldest child Chayden was 12 and Hannah, our fifth baby had just been born, we were homeschooling four of the kids and at the same time trying to run our book business.
Gundy was a godsend and came to help a few days a week. She was 65 at the time and was immediately adopted as "nana".
She was an incredible baker... and this recipe came along with her as she served our family so many years ago.
I have made it ever since.
I make it with my homemade crab apple filling, but it can be made with rhubarb, cherry, or any other filling of choice. You will love this!
Apple Danish:
Crust Recipe:
2 1/2 cup flour
1 cup soft butter or margarine
1/2 tsp salt
Fork until mixture is all crumbled (just like pie dough)
Then in a 1 cup measuring cup beat 1 egg and fill it up just over 3/4 line with milk.
Add this to flour and stir until a ball forms.
Cut dough in 2 pieces (bottom piece needs to be about 20% larger, so cut accordingly)
Roll dough out with lots of flour.
Place in baking sheet (parchment paper is suggested, but not required)
Make sure the dough comes up on all slides.
Thinly Spread filling - I use 3 to 4 cups of my homemade apple pie filling.
You can use cherry pie filling, rhubarb, or anything else you might like!
Roll the top piece to fit and cover filling with dough. Press along sides to seal make decorative punctures with a fork.
* PRO TIP: If you’re having difficulty getting the dough off the counter and into your pan, simply dust with flour, Then staring in one corner, with rolling pin, roll up dough, then unroll into your pan
Bake at 350 degrees for approx. 25 min or until golden brown!
When the danish is cooled we like to drizzle icing on top.
I simply use about one cup of icing sugar, one or 2 teaspoons of vanilla or almond extract, and enough milk just until consistency is runny enough to drizzle.
Our pan was eaten up within the day! Let me know how long yours lasts!
