Apple Cheese Danishes (Printable)

Buttery 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 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

# Step-by-step:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small pan, melt the butter over medium heat. Add the diced apple, brown sugar, cinnamon, and lemon juice. Cook while stirring 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. Transfer the squares to the prepared baking sheet. Using a sharp knife, score a border approximately 3/8 inch from each edge, being careful not to cut all the way through the dough.
05 - Spread approximately 1 tablespoon of the cheese filling in the center of each pastry square. Top with a generous spoonful of the cooled apple mixture, keeping the filling within the scored border.
06 - Brush the exposed pastry edges with the beaten egg to ensure a golden, glossy finish after baking.
07 - Bake for 18 to 20 minutes until the pastry is deeply golden and fully puffed. Transfer to a wire rack and cool for 10 minutes.
08 - Whisk together the powdered sugar and milk until a smooth, drizzle-able icing forms. Adjust consistency with additional milk if needed. Drizzle over the cooled danishes and serve warm or at room temperature.

# Expert Advice:

01 -
  • Store bought puff pastry does all the heavy lifting, so you get bakery level danishes without making dough from scratch.
  • The combination of tangy cream cheese and warm spiced apples tastes like something you would pay good money for at a cafe.
02 -
  • Do not skip scoring the border on each pastry square, because without it the center will not hold the filling and the edges will not puff properly.
  • Let the apple mixture cool completely before putting it on the pastry, or the heat will melt the cream cheese and make everything slide off during baking.
03 -
  • Work with puff pastry while it is still slightly cold, because if it gets too warm the layers merge and you lose that beautiful flaky rise.
  • Dusting the apples with a tiny pinch of salt while they cook brings out the caramel notes in the brown sugar in a way you will notice immediately.

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