Apple Danish

Prepare one portion of my rough puff pastry, or thaw store-bought puff pastry in the refrigerator until pliable but still cold.

Roll the dough out on a lightly floured surface to roughly 3 mm (⅛ inch) thick. Cut into 8 equal squares, approximately 15 x 15 cm (6 x 6 inches) each. Transfer to two parchment-lined baking trays, spacing about 2 inches apart. Refrigerate while you prepare the filling.

Peel, core, and halve the apples. Slice each half thinly, about 2 to 3 mm (⅛ inch) thick, keeping the slices together. Sprinkle with lemon juice as you go. In a small bowl, mix the sugar and cinnamon until combined.

Working one square at a time, fold diagonally to form a triangle. Using a sharp knife, make one cut parallel to each of the two open sides of the triangle — start ½ inch (1.5 cm) from the base corner and stop ½ inch (1.5 cm) from the top point, leaving the point attached. Gently unfold back into a square.

Sprinkle ½ tablespoon of almond flour across the center of the square. Place one half apple on top. Lift the left-hand border strip and fold it diagonally across to the opposite side; repeat with the right-hand strip, crossing it over to frame the filling. Press gently where the strips cross.

Sprinkle cinnamon sugar over the apple slices. Brush the pastry frame with egg wash.

Repeat with the remaining squares. Refrigerate or freeze the assembled danishes while preheating the oven to 200°C / 400°F (no fan).

Bake on the center rack for 30 to 35 minutes, until the border is deeply golden and well puffed and the apples are tender. Cover loosely with foil if browning too quickly. Check the base; it should be deep golden brown before removing. Cool on the tray for 5 minutes before serving.

StorageBest served fresh on the day of baking. Store at room temperature for up to 1 day, or refrigerate for up to 2 days. Reheat at 180°C / 355°F for 6 to 8 minutes.Make-ahead: cut and refrigerate the pastry squares up to 1 day ahead. Slice and refrigerate the apples separately. Assemble just before baking.