Who said pastries had to be filled with butter, gluten + sugar?! 🤷♀️
Because these apple pie danishes are a healthier, cruelty-free, celiac-friendly, that are just as delicious as the traditional laminated treat 🥮🥐🧈
And yes, they’re an intensive labor of love. The perfect weekend baking project leading up to the holidays. And they freeze beautifully so perhaps make a double batch to share at Thanksgiving, Hanukkah, or Christmas festivities! 🎄
But this gluten-less version is actually a bit easier than working with wheat flour, because there’s no gluten to be developed, so they roll out in a breeze, and rise much faster 🙌
Now it’s time to stock up on Young Kobras baking mix and plan a glorious day of baking! 😻
APPLE PIE DANISHES (GF, VEGAN)
2 c Young Kobras GF baking mix
1 packet yeast (packet included in mix)
1 1/3 c almond milk
5 tbsp vegan butter (Miyoko’s or Melt are great!)
2 tsp honey or sugar
2 tbsp maple syrup
For lamination: 6 tbsp vegan butter
For filling: vegan cream cheese, cinnamon apples
Measure out flour and place in a large bowl.
Combine the yeast and sugar in a 2 c measuring cup
Melt the butter in a saucepan, then add the milk and maple syrup and stir over low heat until barely warm – about 100 degrees F.
Pour milk mixture over yeast mixture and stir. Wait 5 minutes.
Pour liquid into bowl with flour and mix to combine.
After 20 minutes, form the mixture into a tight ball, cover with a towel and place in a warm place for 30-40 minutes.
Divide into 2 equal pieces and roll each into a small ball. Allow to rest for 10 minutes.
Roll into an 8 inch square.
Roll the softened lamination butter in plastic wrap to create an even 4 inch x 4 inch square to place in the center of the dough.
Fold the dough to incase the butter, and place in the fridge for 30-60 min, or until firm.
Roll into a rectangular. Then fold in thirds. And roll into a rectangular again.
Place in the fridge to firm up.
Repeat this process 4 times, refrigerating the pastry for at least 30 minutes between each round, turning the dough 90 degrees each time you fold and roll, so that you’re working in the opposite direction as the previous time.
After the 4th fold, roll into a rectangle (between 1/4 and 1/2 inch thick) and refrigerate for an hour.
Square off any ragged edges then cut into 8 squares.
For each square, make slits on each side (cutting all the way through) and then fold them onto to the ledge to make a higher border. This creates an area for the filling to sit.
Fill with date paste mixed with cinnamon, vegan cream cheese, thick vegan yogurt, or filling of choice.
Then top with cinnamon apples.
Optional: top with toasted nuts/seeds
Bake at 400 degrees for 15 minutes, then 350 degrees for 10 min.
Cool slightly then enjoy warm with tea or coffee.
Store extras in an airtight container and reheat at 350 degrees for 5-10 minutes or until heated through.
2 tsp coconut oil
2 small-medium apples (I used honey crisp)
1 tbsp maple syrup
1/2 tsp ground cinnamon
Handful chopped pecans or walnuts
*As you notice from the photos, I used berries for a few as well!
Cut apples into a small dice.
Heat the oil in a medium sauce pan, then add apples.
Add 2-3 tbsp water to steam the apples then stir in maple and cinnamon.
Allow the liquid to reduce for 5-10 minutes to create a thick sticky sauce.
Stir in the nuts and remove the pan from the heat.