Traditional Danish Apple Cake

This is a recipe from 

Copenhagen Denmark

Traditional Danish Apple Cake

Ingredients:

1 1/2 pounds apples

3 tablespoons water

2 tablespoons butter

1 tablespoon sugar

Filling:

5 oz. dried bread crumbs

3 oz. sugar

6 tablespoons butter

8 oz. whipping cream

Directions:

Peel the apples and remove the cores.  Slice the apples into crescents and boil them with the water over low heat.  Add the butter when the apples are tender.  Add sugar to taste.  Leave to cool.

Filling:  Mix the breadcrumbs and sugar.  Melt the butter in a frying pan.  Add the breadcrumb mixture and gently cook, stirring all of the time, until golden brown.  Allow to cool.

Serving:  Whip the cream.  Put the apple and filling in alternate layers in small glass bowls, finisheing with a layer of filling.  Decorate with whipped cream and redcurrant or raspberry jelly.

Easy Danish

Easy Danish

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.