Apple Danish

Freeze half the butter (170 g) in small cubes for at least 2 hours. Slice the other half thinly and keep it refrigerated.

In a food processor, combine all-purpose flour, frozen butter cubes, granulated sugar, and salt. Pulse about 8–10 times. Transfer the mixture to a large mixing bowl, then add the refrigerated butter slices. Coat the butter slices with flour, then add ice water in 2–3 increments, stirring gently after each addition. Stop when no dry flour remains at the bottom of the bowl.

Transfer the dough onto a work surface and gently press it into a cohesive mass. Place two layers of plastic wrap crosswise and wrap the dough to form a square package. Use a rolling pin to lightly roll the dough into a thin square within the plastic wrap. Refrigerate for 2 hours to cool the butter thoroughly.

Take the chilled dough out of the refrigerator and lightly tap it with a rolling pin to soften the butter. Roll it into a sheet approximately 60 cm x 20 cm (24 inches x 8 inches). Fold one-third of the sheet over from one long side, then fold the other side over to create a three-fold structure. Rotate the dough so the short side is now the long side, roll it out again into a similar rectangle, and repeat the three-fold process. The puff pastry is now ready. Wrap any unused portions tightly in plastic wrap and freeze for up to 2–3 months.

Preheat the oven to 200°C (400°F). In a bowl, combine softened butter and granulated sugar using a spatula until smooth. Add the room-temperature egg and mix until fully combined. Stir in almond flour until smooth to create the almond butter filling. Wash the apples, cut them in half, remove the cores, and slice thinly.

Roll out half of the puff pastry into a 30 cm square. If the butter softens too much during the process, refrigerate the dough for 30 minutes before continuing.

Trim the uneven edges and divide the dough into 9 equal portions. Take one portion and fold it diagonally. Cut along the two straight edges, leaving the corner uncut. Unfold the dough and cross the two cut corners over each other to shape the Danish. If the dough shrinks due to strong gluten, roll it out again into a 10 cm (4-inch) square before shaping.

Place 1 tablespoon of almond butter filling on each Danish and spread it evenly. Top with 4–5 slices of apple. Bake in the preheated oven for about 28 minutes until golden brown. Transfer the baked pastries to a cooling rack immediately to prevent the bottoms from becoming soggy.

Repeat the process with the remaining puff pastry. Any scraps can be combined and rolled out to make additional Danish pastries.