Mini Apple Frangipane Danishes

These mini apple frangipane danishes are a simple, reliable bake for cooler days. Made with all-butter puff pastry, a quick almond frangipane, and thin slices of new season apples, they bake into golden, flaky danishes that are easy to make and easy to share.

One sheet of pastry makes ten, making them perfect for feeding a lot of hungry mouths with minimal effort.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 10
Skill Level: easy

Share this recipe

Where to buy Carême Pastry

Ingredients

Frangipane
75g butter, softened
75g caster sugar
75g eggs (about 1½ eggs), lightly beaten
75g almond meal
1½ tbsp plain flour
Filling
5–6 medium apples, thinly sliced (cut around the core)
To finish
2 tbsp honey
1–2 tsp lemon juice
½ egg, lightly beaten (for egg wash)

Method

Make the frangipane

In a bowl, beat the butter and sugar until pale and creamy. Gradually add the eggs, mixing well until fully incorporated. Fold through the almond meal and flour until smooth. Set aside.

Prepare the apples

Slice the apples thinly, cutting around the core to create even slices. This helps them sit neatly on the pastry and cook evenly.

Prepare the pastry

Lay the pastry sheet onto the lined tray. Cut into 10 even rectangles by halving lengthways, then cutting each half into five.
Using a small knife, score a border around each rectangle, about 1cm from the edge, taking care not to cut all the way through.

Assemble the danishes

Spoon a small tablespoon of frangipane into the centre of each rectangle. Spread evenly within the border.
Arrange the apple slices over the top.

Finish

Brush the pastry borders with the beaten egg.
Gently warm the honey and lemon juice together until loosened, then brush over the apples.
Bake for 20–25 minutes, or until the pastry is deeply golden and puffed, and the apples are tender.