Apple Cheese Danishes (Print Version)

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

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (about 8.8 oz), thawed
02 - 1 large 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 fresh lemon juice
10 - 1/2 tablespoon unsalted butter

→ Icing

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

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small pan over medium heat. Add the diced apple, brown sugar, cinnamon, and lemon juice. Stir continuously for 3 to 4 minutes until the apples are tender and coated in a syrupy glaze. Remove from heat and let 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. 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 without cutting all the way through.
05 - Spread 1 tablespoon of the cheese filling in the center of each pastry square. Top with a generous spoonful of the cooled apple mixture.
06 - Brush the exposed pastry edges with the beaten egg to ensure a golden, glossy finish.
07 - Bake for 18 to 20 minutes until the pastries are puffed and golden brown.
08 - Allow the danishes to cool for 10 minutes. Whisk together the powdered sugar and milk until a smooth icing forms. Drizzle over the warm danishes as desired.

# Expert Advice:

01 -
  • They look like they came from a bakery but come together with almost no fuss on a single baking sheet.
  • The combo of tangy cream cheese and warm spiced apple filling tucked into buttery puff pastry is genuinely irresistible.
02 -
  • If your puff pastry gets warm while you are working with it, pop the whole tray into the fridge for ten minutes before baking. Warm pastry will not puff and you will end up with flat sad squares instead of impressive danishes.
  • Let the apple filling cool completely before assembling. Hot filling will melt the cream cheese layer and make everything slide off the pastry.
03 -
  • Check the ingredient list on your puff pastry carefully because some brands contain hidden allergens or unnecessary additives that affect both flavor and texture.
  • The secret to a clean scored border is using the tip of a sharp knife with almost no pressure. Let the knife do the work rather than pressing hard.

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