Apple Cheese Danishes (Print)

Flaky golden pastries with creamy cheese filling and warm spiced apples for any occasion.

# What You Need:

→ 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

→ Apple Filling

06 - 2 medium apples (Granny Smith recommended), peeled, cored, and finely diced
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 whole milk or fresh lemon juice

# 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 skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6–8 minutes, stirring frequently, until apples are tender and coated in a thick syrup. Remove from heat and let cool completely.
03 - In a mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside.
04 - Roll out the puff pastry on a lightly floured surface to smooth any creases. Cut into 8 equal squares and transfer to the prepared baking sheet. Using a 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 approximately one tablespoon of cream cheese filling in the center of each pastry square, staying within the scored border. Spoon a generous layer of the cooled apple mixture over the cream cheese layer.
06 - Brush the exposed pastry edges with beaten egg to ensure a deep golden finish during baking.
07 - Bake on the center rack for 18–22 minutes until the pastry is puffed and golden brown. Transfer to a wire rack to cool slightly.
08 - Whisk powdered sugar with milk or lemon juice until a drizzle consistency is reached. Use a spoon to zigzag the glaze over cooled danishes. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Store bought puff pastry does all the heavy lifting so you get that buttery flaky texture without spending hours laminating dough.
  • The combo of tangy cream cheese and cinnamon spiced apples tastes like autumn wrapped in pastry.
02 -
  • If your puff pastry gets too warm while you are working with it, pop the whole tray in the fridge for ten minutes before baking or the layers will fuse together and refuse to puff.
  • Make sure the apple filling is completely cool before spooning it onto the cream cheese or it will melt into a messy puddle.
03 -
  • Dust your work surface with flour and keep a bench scraper handy because puff pastry sticks fast once it warms up.
  • The secret to a clean score line is using a very light touch with a sharp knife, pressing just deep enough to dent the dough without severing it.

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