Apple Crumble Danish

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
Peel and chop apples into 1/2-inch cubes.
In a medium saucepan over medium heat, melt the butter and cinnamon. Add the apples, sugar, and water and cook, stirring occasionally for 4-6 minutes or until apples begin to soften.
Stir in the cornstarch and continue to cook until apples are soft and the filling thickens. Set aside to cool.

Unfold the puff pastry sheets and gently smooth the creases with a rolling pin. Cut each sheet into 12 even strips so you have a total of 24 strips.
Connect two strips end to end so you have one long one. Hold at each end and twist ends in the opposite direction. Roll the twisted strip into a spiral. Repeat to make 12 pastries. (See process pictures in post, if needed.)
Place all pastries on the prepared baking sheets. Flatten the center of each pastry, then spoon the apple filling into that spot.
Brush the edges of each pastry with a beaten egg.

In a small bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until a crumby mixture forms. Sprinkle generously over the top of each pastry.

Bake for 15-18 minutes or until golden. Allow the pastries to cool while making the glaze.
Add the milk and powdered sugar to a small bowl and whisk until smooth. Drizzle over each pastry using the whisk. Serve and enjoy!