Apple Cheese Danishes (Printable)

Flaky puff pastry filled with sweet cream cheese and warm cinnamon-spiced apples for a golden treat.

# What You'll 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

→ Spiced Apple Filling

06 - 2 medium apples, peeled, cored, and finely diced (tart varieties such as 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 It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium 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 reduced into a syrupy glaze. Remove from heat and let cool completely.
03 - In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
04 - Unfold the thawed puff pastry onto a lightly floured work surface. Gently roll to smooth out any creases. Using a sharp knife or pastry wheel, cut the sheet into 8 equal squares.
05 - Transfer the pastry squares to the prepared baking sheet. Using a knife, lightly score a smaller square border about 1/2 inch from each edge, being careful not to cut all the way through. Prick the inner square several times with a fork to prevent excessive puffing.
06 - Spread a generous tablespoon of the cream cheese filling in the center of each pastry square, staying within the scored border. Spoon an equal portion of the cooled apple mixture over the cream cheese layer.
07 - Brush the exposed pastry edges with the beaten egg to ensure a deep golden finish during baking.
08 - Bake on the center rack for 18 to 22 minutes, rotating the pan halfway through, until the pastry is puffed and deeply golden brown. Transfer to a wire rack to cool slightly.
09 - In a small bowl, whisk the powdered sugar with milk or lemon juice, adding liquid gradually until a drizzle consistency is reached. Use a spoon to zigzag the glaze over the slightly cooled danishes. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Store bought puff pastry does all the heavy lifting so you look like a pastry genius with half the effort.
  • The combination of tangy cream cheese and warm spiced apples tastes like autumn wrapped in golden flaky dough.
02 -
  • If the apple filling is even slightly warm when you spoon it onto the pastry, the cream cheese will melt and run everywhere.
  • Do not skip the fork pricking step or the centers will puff up unevenly and push your fillings right off the edges.
03 -
  • Thaw your puff pastry in the refrigerator overnight rather than on the counter so it stays cold and easy to work with.
  • Use a sharp knife or bench scraper to cut the pastry squares and press firmly in one clean motion to avoid dragging and distorting the layers.

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