Apple Dulce de Leche Custard Danish
Servings 12 pastries
Ingredients
Dulce de leche custard
- 2 cups whole milk (500 ml)
- 1 large egg
- 2 large egg yolks
- ⅓ cup granulated sugar (67 grams)
- 3 tablespoons cornstarch (30 grams)
- ½ cup dulce de leche (156 grams)
- 2 tablespoons butter (28 grams)
- pinch of salt
Apple filling
- 3 tablespoons butter (42 grams)
- ¼ cup brown sugar (50 grams)
- 4 cups peeled and chopped Granny Smith apples (410 grams) - about 4 large apples
- ½ teaspoon cinnamon
Remaining ingredients
- 2 sheets puff pastry
- 1 large egg beaten with 1 tablespoon water (egg wash)
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Make custard. Heat milk in a medium saucepot over medium heat until warm.
- Combine egg, egg yolks, sugar, and cornstarch in a heat safe bowl, whisking until well combined. Slowly add the warm milk to the egg mixture, whisking constantly. Pour the custard back into the pot and simmer over medium-low heat. Continue to cook until thickened, about 5 minutes, stirring the custard constantly. Remove from heat and add dulce de leche, butter, and a pinch of salt, whisking until the butter is melted. Transfer custard to a bowl and place plastic wrap directly on the surface of the custard to prevent skin from forming. Let cool completely.
- Prepare apple filling. Add butter and brown sugar in a medium sauce pot and melt over medium heat. Add apples and cinnamon, stirring to combine. Cook until apples are softened, stirring occasionally, about 8-10 minutes. Let cool completely.
- Lightly dust a clean work surface with flour. Unwrap the puff pastry and cut it into 6 equal rectangles. Use a knife and score a ¼-inch border on each rectangle, making sure not to actually cut the pastry. Place 1 heaping tablespoon of the custard in the center of each pastry, making sure not spread it outside of the border. Place 1 heaping tablespoon of the apple filling on top.
- Brush edges of pastry with egg wash. Bake Danish for 17-20 minutes or until golden brown. Remove from oven and let cool slightly. Drizzle extra dulce de leche on top, if desired. Serve warm or at room temperature.
Notes
You can make the custard and apple filling up to 2 days in advance.
This recipe makes extra custard. You can make half the amount if desired or save the rest for another use.
