Apple Cheese Danishes (Printable)

Flaky puff pastries with sweet cream cheese and cinnamon-spiced apple filling, perfect for brunch.

# What you'll need:

→ Pastry

01 - 1 sheet puff pastry (about 8.8 oz), thawed
02 - 1 egg, beaten (for egg wash)

→ Cheese Filling

03 - 4 oz cream cheese, softened
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract

→ Apple Filling

06 - 1 large apple, peeled, cored, and diced
07 - 2 tablespoons brown sugar
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon lemon juice
10 - 1/2 tablespoon unsalted butter

→ Icing

11 - 1/2 cup powdered sugar
12 - 1 to 2 tablespoons milk

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Melt butter in a small pan over medium heat. Add the diced apple, brown sugar, cinnamon, and lemon juice. Cook, stirring frequently, for 3 to 4 minutes until the apples are tender and coated in a syrupy glaze. Remove from heat and allow to cool completely.
03 - In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
04 - Roll out the puff pastry sheet on a lightly floured surface and cut into 8 equal squares.
05 - Transfer the squares to the prepared baking sheet. Using a sharp knife, score a border approximately 3/8 inch from the edge of each square, being careful not to cut all the way through the dough.
06 - Spread about 1 tablespoon of the cheese filling in the center of each square. Top with a generous spoonful of the cooled apple mixture.
07 - Brush the exposed pastry borders with the beaten egg to ensure a golden, glossy finish.
08 - Bake for 18 to 20 minutes until the pastries are deeply golden and dramatically puffed.
09 - Allow the danishes to cool on the baking sheet for 10 minutes. Whisk together the powdered sugar and milk until a smooth icing forms. Drizzle over the warm pastries as desired.

# Expert Tips:

01 -
  • Store bought puff pastry means you get that gorgeous flaky texture without spending hours laminating dough by hand.
  • The cheese and apple combo tastes like something you would find at a cozy Scandinavian café, but it comes together in under an hour.
02 -
  • If the puff pastry gets too warm while you are working with it, pop it back in the fridge for 5 minutes because soft pastry will not puff properly in the oven.
  • Let the apple filling cool completely before assembling or the heat will melt the cheese filling into a runny mess that leaks everywhere.
03 -
  • Use the back of a spoon to spread the cheese filling rather than a knife, which drags and tears the delicate pastry dough.
  • A fork dipped in milk gives you a quick and easy way to drizzle the icing without needing a piping bag.

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