Recipes Breakfast & Brunch Breakfast Breads & Pastries Pastries Miso Caramel-Apple Danish 5.0 (1) 1 Review For these exquisitely flaky pastries, a sweet and savory tango of buttery miso-enriched caramel is brushed over wafer-thin slices of apple. By Paige Grandjean Updated on November 18, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Active Time: 2 hrs Total Time: 8 hrs 15 mins Yield: 8 pastries Danish pastries get an upgrade with this miso caramel-apple recipe, which uses a classic All-Butter Croissant Dough for its buttery, flaky crust. The miso caramel, both sweet and savory, has a tang reminiscent of the cream cheese that typically fills these classic pastries, and apple slices make them feel like grown-up taffy apples. Ingredients 1/2 cup packed light brown sugar 1/3 cup unsalted butter (2 2/3 ounces) 3 tablespoons white miso (such as Miso Master Organic Mellow White Miso) 1 cup heavy cream, divided 1/4 teaspoon fine sea salt All-Butter Croissant Dough All-purpose flour, for dusting 2 small (snack-size) Fuji or Honeycrisp apples (about 12 ounces), unpeeled, cut into 1/8-inch slices 1 large egg 2 teaspoons whole milk 2 cups hot water 1/4 cup sour cream Directions Combine brown sugar, butter, and miso in a small saucepan. Cook over medium, whisking often, until mixture is smooth, 3 to 4 minutes. Whisk in 1/2 cup heavy cream. Bring to a boil over medium. Boil, whisking constantly, 1 minute. Transfer caramel to a small bowl and stir in salt. Set aside. Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough; transfer to a lightly floured surface. Lightly flour top of dough; roll into a 21- x 11-inch rectangle. Using a pizza cutter, trim edges to form a 20- x 10-inch rectangle; discard scraps. Emma Darvick Cut dough into 8 (5-inch) squares. Place squares, slightly overlapping, in an even layer on 1 prepared pan; cover tightly with plastic wrap and refrigerate 15 minutes. Emma Darvick Fold 1 dough square in half diagonally to form a triangle. Emma Darvick Using a sharp knife, make a cut parallel to 1 open side of the triangle, starting at the base 1/2 inch from the corner and stopping 1 inch from the top point of the triangle. Repeat cut on second open side, leaving top point of triangle attached. Emma Darvick Gently unfold triangle of dough. Emma Darvick Lift the left-hand border piece and cross it over to the opposite side, aligning border edges with edges of inner square. Repeat with remaining dough pieces. Emma Darvick Now repeat the cross-over with the outer border piece on the right-hand side, moving it to the opposite side to align with the edges of the inner square. Transfer the pastry to a parchment-lined baking sheet, spacing them at least 2 inches apart. Emma Darvick Place 6 to 7 apple slices, slightly overlapping, inside border of 1 pastry. Brush apple slices with 1 teaspoon caramel. (If caramel is too thick, place in a microwavable bowl and microwave on high 20 seconds to thin.) Repeat with remaining pastries, apple slices, and caramel. Reserve remaining caramel for serving. Whisk together egg and milk in a small bowl. Brush borders of pastries lightly with egg mixture, using a paper towel to wipe away excess. Reserve remaining egg mixture in refrigerator. To proof pastries, add 2 cups hot water to a small bowl and place in a cold oven. Place baking sheets with pastries, uncovered, in oven with hot water. Close door and proof until pastries double in size and jiggle slightly when you shake baking sheets, 30 minutes to 1 hour and 30 minutes. Remove pastries and water from oven; let pastries stand at room temperature 30 minutes. Preheat oven to 425°F. Place oven rack in middle position. Lightly brush borders of pastries on 1 baking sheet with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 20 to 26 minutes. Transfer pastries to a wire rack. Return oven temperature to 425°F. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour. Combine sour cream and remaining 1/2 cup heavy cream in bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop cream mixture onto pastries and drizzle each with 1 tablespoon caramel. Serve remaining caramel on the side. Make ahead Caramel can be refrigerated in an airtight container up to 5 days. Dough squares can be refrigerated overnight or frozen before assembling. If frozen, thaw overnight in refrigerator. Originally appeared: September 2020 Rate It Print