This recipe for Easy Apple Danishes started as one of those happy accidents on a busy weekend when I wanted something that tasted bakery-fresh without the fuss of making laminated dough. I first made these for a family brunch years ago, using store-bought crescent roll dough and a handy can of apple pie filling. The result — warm, tender coils of buttery pastry wrapped around cinnamon-scented apple pieces and drizzled with sweet glaze — became an instant favorite. They are the kind of treat that melts childhood memories with the comfort of a homemade batch and, honestly, disappear faster than I can plate them.

What I love most is how approachable these are: no special equipment, no advanced techniques, just a few smart tips to get the crescent dough to bake up golden and flaky. The contrast between the slightly crisp exterior, the soft interior layers of the dough, and the tender apple filling is irresistible. I often make a double batch for company because guests love watching them coil into their swirled shapes on the sheet pan. These danishes are great for slow weekend breakfasts, a simple dessert after dinner, or packaged in a box for a neighbor — and they always feel a little indulgent despite being so easy.

Ingredients

• Crescent roll dough: 2 (8-ounce) tubes — look for a classic refrigerated crescent roll dough (Pillsbury or store brand). Using two tubes yields eight generous pastries; using fresh, well-chilled dough helps create better layers when baking.
• Apple pie filling: 20-ounce can — a mixed or cinnamon-style filling works best. If you prefer firmer apple pieces, drain off excess syrup and chop the slices into bite-sized bits for easier topping.
• Butter: 2 tablespoons salted butter, melted (or unsalted if you prefer control over salt) — brushing the dough with butter promotes browning and adds richness.
• Cinnamon sugar: 3 tablespoons total — a simple mix of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon to sprinkle on the dough before rolling and again on top.
• Powdered sugar: 1/2 cup — the base for a quick glaze that gives a glossy, sweet finish.
• Vanilla: 1 teaspoon vanilla extract — adds depth to the glaze.
• Milk: 3 to 4 teaspoons — use to thin the glaze to a drizzling consistency; dairy milk or plant-based milk both work.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with nonstick spray; having the oven at the correct temperature is important so the dough begins to set immediately and creates flaky layers. Form rectangles from crescents: Open both tubes of crescent roll dough and separate the triangles. Pair triangles two by two along the long edges to form eight rectangles. Press along perforations firmly to seal; use your fingertips to smooth the seam so the dough won’t open while rolling. Brush with butter: Brush each rectangle evenly with the melted butter using a pastry brush or a spoon. The butter helps the cinnamon sugar adhere and yields a golden, slightly crisp finish. Sprinkle cinnamon sugar: Evenly sprinkle the cinnamon sugar mixture (about 2 tablespoons sugar + 1 teaspoon cinnamon) across each buttered rectangle. Don’t overload — a thin layer gives a caramelized surface without becoming gritty. Roll and coil: Starting from the long side, roll each rectangle tightly but not so tight that the spirals squeeze out the sugar. Pinch the ends to seal. Hold one end and loosely coil the roll into a snail shape, leaving a small well in the center for the filling to sit. Prepare the filling: Open the apple pie filling can and use a knife to chop the apple slices into smaller, uniform pieces. This makes each bite balanced and prevents the filling from overwhelming the pastry. If the filling is very syrupy, spoon it into a sieve for a minute to remove excess liquid. Top the coils: Place the coils on the prepared baking sheet, spacing them about 2 inches apart. Gently press the center of each coil to make room and spoon 2 to 3 tablespoons of chopped apple filling into the center. Finish with a light sprinkle of the remaining cinnamon sugar. Bake until golden: Bake at 350°F for 15–18 minutes, watching for a deep golden brown. Rotate the pan halfway through if your oven has hot spots. The danishes are done when the layers are set and the edges are crisp; if centers still look doughy, allow another 1–2 minutes. Make the glaze and finish: While the danishes bake, whisk together 1/2 cup powdered sugar, 1 teaspoon vanilla, and 3 to 4 teaspoons milk until smooth. Adjust milk to reach a thin drizzle consistency. Once the pastries are warm from the oven (not piping hot), drizzle the glaze over each danish with a spoon or small piping bag.

Storage Tips

Store completely cooled pastries in an airtight container at room temperature for up to 24 hours; for longer storage, refrigerate for up to 3 days. If refrigerating, place a sheet of parchment between layers to prevent sticking. To reheat, preheat the oven to 325°F and warm danishes for 5–8 minutes — this helps restore crisp edges without drying out the filling. For freezing, place unglazed danishes on a baking sheet spaced apart, flash-freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F for an extra 3–6 minutes, then add glaze once warm.

Ingredient Substitutions

For a dairy-free variation, substitute melted vegan butter or coconut oil and choose a vegan crescent dough if available. To reduce sugar, use a reduced-sugar apple filling or fresh diced apples tossed with 1 tablespoon maple syrup and 1/2 teaspoon cinnamon; par-cook these apples in a skillet for 3–4 minutes to soften. If you need gluten-free, look for a commercial gluten-free crescent dough or make small puff-pastry rounds from packaged gluten-free puff pastry. Swap vanilla extract in the glaze for almond extract for a nuttier note — use sparingly as almond is potent.

Serving Suggestions

Serve warm with a spoonful of vanilla ice cream for dessert, or pair with strong coffee for breakfast. Garnish with a light dusting of powdered sugar and a few toasted chopped walnuts or pecans for texture. For brunch presentations, place danishes on a wooden board with seasonal fruit and a pitcher of warm cider. Leftovers make a quick dessert when reheated and topped with whipped cream or a scoop of yogurt for a lighter accompaniment.

Cultural Background

While classic danishes originate in European pastry traditions that involve laminated dough, these simplified coils have become a modern American shortcut inspired by Scandinavian and Central European influences. Using crescent roll dough is a popular adaptation in family kitchens across the United States because it captures a similar layered effect with far less effort. Apple as a filling nods to the apple-pie tradition — comforting, familiar, and widely loved in American home baking.

Seasonal Adaptations

Fall is the perfect time to use fresh, firm apples such as Honeycrisp or Granny Smith, lightly cooked with a touch of maple and nutmeg. In winter, swap the apples for cranberry-pear compote and add orange zest to the glaze. For spring and summer, use a berry compote or sliced peaches tossed with lemon and a pinch of ginger. For holiday flashes, stir in a tablespoon of bourbon or rum into the apple filling for a warmer flavor profile.

Meal Prep Tips

If you make these for a crowd, assemble the coils the night before and keep them covered in the refrigerator; bring to room temperature while the oven preheats and bake as directed. Prepare the glaze and store it in a small jar in the fridge — warm briefly before drizzling. For grab-and-go breakfasts, portion danishes into individual airtight containers and refrigerate; reheat for a few minutes in a toaster oven. This approach saves time and keeps mornings calm while still delivering a fresh-baked treat.

These danishes are a small, joyful way to share warmth and simple pleasures with friends and family. Try making a batch this weekend and tweak the filling to make it your own — the method is forgiving and the results are reliably delightful.