I’m a big fan of repurposing some of my favorite recipes—mixing them up to make new ones. One such recipe workhorse is brioche dough, and this recipe is a new favorite remix—individual pastries lightly sweetened and topped with thinly sliced apples. I cut the apples a bit like Hasselback potatoes, so they’re still connected at the base. As they bake in the oven, they open up a bit, sort of blooming into a particularly beautiful Danish that’s perfect for breakfast.

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