This recipe for Easy Apple Danishes has been my quick solution for when I want bakery flavor without the bakery time. I first made these on a sleepy Saturday morning when fresh pastry felt out of reach and a can of apple pie filling sat patiently in the pantry. The result surprised everyone at the table: flaky, buttery coils filled with soft cinnamon apples and finished with a glossy vanilla drizzle. They are sweet but not cloying, tender inside and crisp where the dough bakes to a golden edge.

I love how these danishes bridge convenience and comfort. Using refrigerated crescent dough keeps prep tiny while the apple filling gives that classic pie taste. They work equally well for a casual brunch, a last-minute dessert, or a snack to bring to potlucks. On a chilly morning, the cinnamon and warm apple aromas immediately make the kitchen feel cozy and full. Every time I make them, someone asks for the recipe and then texts me a photo of the empty pan.

Ingredients

• Refrigerated crescent rolls: Two 8-ounce tubes, 16 rolls total. I use a standard brand refrigerated dough for consistent layers. Choose the classic crescent dough rather than sweetened rolls to control sweetness.
• Apple pie filling: One 20-ounce can. Pick a brand you enjoy, or use homemade apple pie filling chilled and slightly reduced. The filling provides the classic apple texture and spice.
• Salted butter: Two tablespoons melted. Salted butter adds a subtle savory balance; use unsalted and add a pinch of salt if preferred.
• Cinnamon sugar: Three tablespoons total. Mix two tablespoons granulated sugar with one teaspoon ground cinnamon for brushing; reserve a little to sprinkle on top.
• Powdered sugar: Half a cup for the glaze. Fine texture creates a smooth drizzle when whisked with a little vanilla and milk.
• Vanilla extract: One teaspoon to flavor the glaze. Pure vanilla gives better depth than imitation.
• Milk: Three to four teaspoons to thin the glaze. Start with three and add a little more until you reach a pourable but not runny consistency.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with a nonstick spray. Working with chilled but pliable crescent dough helps keep layers intact; do not overheat the dough or it will become sticky. Form rectangles: Unroll both tubes and separate the triangles. Take two crescent triangles and press the perforation seams to form a single rectangle. Repeat until you have eight rectangles. Press seams with a light roll to seal; this prevents filling from leaking during baking. Brush with butter and sugar: Brush each rectangle lightly with the two tablespoons of melted butter using a pastry brush or the back of a spoon. Sprinkle each with the cinnamon sugar mixture so the surface is evenly coated. The butter helps the sugar adhere and promotes browning. Roll and coil: Starting at the long side, roll each rectangle gently into a log and pinch the edges to seal. Holding one tapered end, coil each roll loosely into a spiral, leaving a small well in the center for the filling. Spread them out on the prepared sheet with plenty of space for expansion. Prepare filling: Open the can of apple pie filling and use a knife to roughly chop the larger apple slices into 0.5 to 1 centimeter chunks so they nestle in the center without top-heaviness. Drain any excess syrup if you prefer less moisture. Fill and finish: Spoon about two to three tablespoons of apple filling into the center of each coil. Sprinkle a light dusting of the reserved cinnamon sugar over the apples for an extra cinnamon hit. Avoid overfilling which can make the danishes soggy. Bake: Place the tray in the preheated oven and bake for 15 to 18 minutes until the pastry is puffed and deep golden brown on the edges. Rotate the sheet halfway through if your oven has hot spots. Visual cues are a glossy, bronzed surface and set centers. Make the glaze and finish: While the danishes cool for five minutes, whisk together the powdered sugar, vanilla, and three teaspoons of milk. Add a fourth teaspoon if the glaze is too thick. Drizzle the glaze over the warm danishes with a spoon or squeeze bottle for neat lines.

Storage Tips

Store cooled danishes in an airtight container at room temperature for up to two days to keep the pastry flaky. For longer storage refrigerate up to five days; to refresh, warm gently in a 325 degrees F oven for 5 to 7 minutes to bring back crisp edges. For freezing, arrange baked, cooled danishes on a baking sheet and freeze until firm, then transfer to freezer bags for up to three months. Thaw at room temperature and reheat briefly in a moderate oven to restore texture.

Ingredient Substitutions

If you prefer lower sugar, use a light apple pie filling or drain the canned filling and stir in a tablespoon less sugar. To avoid dairy, substitute melted plant butter or coconut oil and use dairy free crescent dough when available. Swap powdered sugar for a simple maple glaze for added depth, using one tablespoon pure maple syrup mixed with two tablespoons powdered sugar. For a fresher filling, simmer peeled diced apples with a little sugar, lemon juice and cinnamon until tender, then cool before filling.

Serving Suggestions

Serve warm for the best contrast between flaky pastry and tender apple. Garnish with a light dusting of powdered sugar or a few toasted chopped pecans for crunch. Pair with a dollop of whipped cream, a scoop of vanilla ice cream for dessert service, or with a hot latte for brunch. These work well on buffet tables; arrange on a tiered platter and provide napkins for easy grabbing.

Cultural Background

While apple danishes trace inspiration to European pastries that layer butter and dough, this pared-down version taps into American convenience baking. The use of canned pie filling recalls midcentury home baking when pantry staples met family schedules to create beloved quick desserts. The cinnamon and apple combination nods to classic American pie flavors adapted into a portable, single-serving format.

Seasonal Adaptations

Fall is ideal: choose a spiced apple pie filling with nutmeg and clove. In summer, swap the apple for a berry compote and reduce baking time slightly to preserve shape. For winter holidays add a pinch of allspice to the cinnamon sugar or finish with a citrus glaze using a teaspoon of orange zest in the powdered sugar mixture for brightness.

Meal Prep Tips

Assemble the coiled pastries on a lined tray, cover tightly and refrigerate for up to 24 hours before baking. This is perfect for morning hosting; simply pop them in a hot oven and glaze as they cool. If baking from chilled, add an extra 1 to 2 minutes to the bake time. For grab-and-go breakfasts, store cooled danishes individually wrapped in parchment and reheat briefly before serving.

These danishes are a small, joyful way to bring a bakery vibe to everyday mornings. Try making them once and you will find yourself reaching for the crescent tubes more often than you expected. Enjoy the warm apple scent and the pleased expressions around the table.