How to Make Miso Caramel–Apple Danish, Step by Step
These tender, flaky apple pastries, topped with a tangy caramel, start with a foundation of homemade croissant dough.
Danishes get an upgrade with our Miso Caramel-Apple Danish, which uses a classic All-Butter Croissant Dough for its buttery, flaky crust. The miso caramel, both sweet and savory, has a tang reminiscent of the cream cheese that typically fills classic Danishes, and apple slices make this pastry feel like a grown-up taffy apple.
Here’s how to do the folds to make the Miso Caramel-Apple Danish.
Step 1: Make the All-Butter Croissant Dough
Start by making the All-Butter Croissant Dough. Roll dough into a 21- x 11-inch rectangle. Using a pizza cutter, trim edges to form a 20- x 10-inch rectangle; discard scraps.
Step 2: Cut Dough into Squares
Cut dough into 8 (5-inch) squares. Place squares, slightly overlapping, in an even layer on a parchment-lined baking sheet; cover tightly and refrigerate 15 minutes.
Step 3: Form Squares into Triangles
Fold each dough square in half diagonally to form a triangle.
Step 4: Make Cuts on Two Sides of Each Triangle
Using a sharp knife, make a cut parallel to 1 open side of the triangle, starting at the base 1/2 inch from the corner and stopping 1 inch from the top point of the triangle. Repeat cut on second open side, leaving top point of triangle attached.
Step 5: Unfold Triangles of Dough
Gently unfold the triangles of dough. Now the fun starts!
Step 6: Cross One Side of Border Over to Opposite Side
Lift the left-hand border piece, and cross it over to the opposite side, aligning border edges with edges of inner square. Repeat with remaining dough pieces.
Step 7: Cross the Other Border Over
Now repeat the cross-over with the outer border piece on the right-hand side, moving it to the opposite side to align with the edges of the inner square. Transfer the pastry to a parchment-lined baking sheet, spacing them at least 2 inches apart.
Step 8: Arrange Apples and Caramel on Pastry
Place 6 to 7 apple slices, slightly overlapping, inside border of 1 pastry. Brush apple slices with 1 teaspoon caramel [see recipe]. Repeat with remaining pastries, apple slices, and caramel. Brush pastries with egg wash; proof and bake as directed in the recipe.