How to Make Miso Caramel–Apple Danish, Step by Step

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.

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.

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.

Fold each dough square in half diagonally to form a 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.

Gently unfold the triangles of dough. Now the fun starts!

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.

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.

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.