johnlloyd
Culinary Explorer
Hey everyone! I tried something a little different with my apple danish recipe, and it turned out amazing. The secret? Miso caramel! The salty umami from the miso takes the caramel to another level, balancing the sweetness of the apples beautifully. Perfect for a cozy weekend treat. Here’s how I made it:
Make the Miso Caramel – In a saucepan over medium heat, melt the sugar until golden brown. Stir in the butter, then slowly add the heavy cream (careful, it bubbles!). Remove from heat and whisk in the miso until smooth. Let it cool.
Prepare the Apples – In a pan, melt butter and toss in the apples, brown sugar, cinnamon, and lemon juice. Cook for about 5 minutes until soft but not mushy.
Assemble the Danish – Roll out the puff pastry slightly and cut into rectangles. Place a spoonful of the apple mixture in the center, drizzle with miso caramel, then fold over the edges to create a little border.
Bake – Brush the edges with egg wash and bake at 375°F (190°C) for about 18-20 minutes, until golden and puffy.
Final Touches – Let cool slightly, then drizzle with extra miso caramel and dust with powdered sugar if you like.
These are so good—flaky, buttery, and that sweet-salty caramel is next-level. Let me know if you try it! Would love to hear your twists on it.


Ingredients:
For the Miso Caramel:- ½ cup sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- 1 tbsp white miso (trust me, it's magic!)
- 2 apples (I like Honeycrisp or Granny Smith), peeled & sliced
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tbsp butter
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
How to Make It:





These are so good—flaky, buttery, and that sweet-salty caramel is next-level. Let me know if you try it! Would love to hear your twists on it.


