Apple Cheese Danishes (Printable Version)
Flaky puff pastries filled with cream cheese and spiced apples, perfect for brunch or dessert.
# Ingredient List:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed
02 - 1 large egg, beaten (for egg wash)
→ Cream Cheese Filling
03 - 6 oz cream cheese, softened to room temperature
04 - 1/4 cup granulated sugar
05 - 1 tsp pure vanilla extract
→ Spiced Apple Filling
06 - 2 medium apples, peeled, cored, and finely diced (Granny Smith recommended)
07 - 2 tbsp unsalted butter
08 - 2 tbsp packed brown sugar
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp ground nutmeg
11 - 1 tsp fresh lemon juice
→ Glaze
12 - 1/4 cup powdered sugar, sifted
13 - 2–3 tsp milk or lemon juice
# How to Make:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6 to 8 minutes, stirring frequently, until the apples are tender and the juices have thickened into a syrup. Remove from heat and let cool completely.
03 - In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside.
04 - On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Cut into 8 equal squares. Transfer the squares to the prepared baking tray. Using a sharp knife, lightly score a smaller square border inside each piece without cutting all the way through. Prick the inner center area several times with a fork to prevent excessive puffing.
05 - Spread a generous spoonful of the cream cheese filling in the center of each pastry square, staying within the scored border. Top with a spoonful of the cooled apple mixture, distributing evenly among all 8 pastries.
06 - Brush the exposed pastry edges with the beaten egg to ensure a deep golden, glossy finish after baking.
07 - Bake on the center rack for 18 to 22 minutes, rotating the tray halfway through, until the pastry is puffed and deeply golden brown.
08 - Allow the danishes to cool on the tray for 5 to 10 minutes. In a small bowl, whisk together the powdered sugar with enough milk or lemon juice to reach a drizzling consistency. Use a spoon to zigzag the glaze over each cooled danish.
09 - Serve warm or at room temperature. Best enjoyed the same day.
# Expert Tips:
01 -
- The cream cheese and apple combo tastes like something from a fancy pastry shop but comes together with store bought puff pastry.
- They work equally well for a relaxed brunch with friends or a quiet weeknight dessert you barely had to think about.
02 -
- If the apple filling is even slightly warm when you put it on the pastry the butter will melt into the dough and you will lose those beautiful flaky layers.
- Scoring the inner square without cutting through is the trick that lets the edges puff up and hold the filling in place like a little frame.
03 -
- Thaw your puff pastry in the refrigerator overnight rather than on the counter because cold pastry puffs higher and handles more cleanly.
- The danishes are at their absolute best within two hours of baking but will keep in an airtight container for up to two days and can be gently reheated.