I prefer a fast and convenient breakfast rather than taking the time to cook a hearty meal in the morning. There are exceptions, though, to my fast-paced mornings. If it is a special occasion, such as family visiting or a long holiday weekend, I will take the time to cook breakfast. Being a baker, guests immediately assume I have plans to bake an elaborate morning pastry. Cooking a savory meal plus baking a proper, time-consuming pastry is hardly possible. Instead, I turn to frozen puff pastry, a quick frangipane, and whatever fruit I have on hand to make quick danishes. Similar to bostocks, these danishes require only a few ingredients and can be made in less than an hour. Less sweet than bostocks, though, the danishes complement a savory breakfast and are not very filling. If you don’t have apples, don’t worry — you can use any type of berry, stone fruit, or even pear. If you have a nut allergy, substitute the frangipane with a sweetened cream cheese and sprinkle the edges of the danish with toasted oats. If there are leftovers, reheat the danish in the oven at 250 degrees for 10 minutes and top with a scoop of ice cream for dessert. 

Apple and Almond Danish
Serves 8

Ingredients
1 package frozen puff pastry, thawed
1 batch frangipane (recipe here)
2 large crisp apples (granny smith, gala, or pink lady), sliced
1 egg, egg wash lightly beaten
1 cup apricot jam or marmalade
1 tablespoon water
Powdered sugar to garnish 

Directions

1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. 
2. Unroll the puff pastry sheets and lay them on top of each other. Cut to make eight equal squares, total.
3. Place squares on sheet pans spacing at least 2-inches apart. Using a sharp knife, score the edges of each square about ⅓-inch from the edge; making a smaller square for the edges to puff up.  
4. Using a small ice cream scoop or spoon, scoop 2 tablespoons of frangipane in the center of each square. Spread frangipane evenly in the center, making sure to not go over the scored edges. 
5. Fan 3-4 apple slices and place in the center of each square on top of frangipane. 
6. Using a pastry brush, egg wash the edges of the squares. Bake for 30 minutes or until pastry is puffed and frangipane is golden brown. Remove from the oven and let cool for 2 minutes. 
7. Meanwhile, in a glass bowl, microwave the jam and water for 30 seconds. Whisk together.  
8. Using a pastry brush, brush the tops of the danishes with the warm jam making sure to coat the apples, frangipane, and edges. 
9. Sprinkle the sliced almonds around the edges of the danish and sift the powdered sugar on top to coat evenly. Serve warm. 

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