Apple Cheese Danishes (Print version)

Flaky puff pastries stuffed with sweet cream cheese and cinnamon-spiced apples, baked until golden.

# 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

→ Spiced Apple Filling

06 - 2 medium apples, peeled, cored, and finely diced
07 - 2 tbsp unsalted butter
08 - 2 tbsp dark brown sugar, packed
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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Melt the butter in a skillet over medium heat. 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 coated in a thick syrup. Remove from heat and let cool completely.
03 - In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside.
04 - Unfold the thawed puff pastry onto a lightly floured surface and roll gently to smooth out any creases. 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 inside each piece without cutting all the way through. Prick the inner center area several times with a fork to prevent puffing.
06 - Spread a generous tablespoon of cream cheese filling inside the scored border of each square. Top with a spoonful of the cooled apple mixture, keeping the filling within the inner area.
07 - Brush the exposed pastry edges with the beaten egg to promote even browning during baking.
08 - Bake on the center rack for 18 to 22 minutes, rotating the tray halfway through, until the pastry is puffed and deep golden brown.
09 - Allow the danishes to cool on the baking sheet for 10 minutes. Whisk together the powdered sugar and enough milk or lemon juice to reach a drizzling consistency. Use a spoon to zigzag the glaze over each danish. Serve warm or at room temperature.

# Expert advice:

01 -
  • The contrast between tangy cream cheese and warmly spiced apples is genuinely addictive, and you will find yourself reaching for a second one before finishing the first.
  • Using store bought puff pastry means you get all the credit of a bakery worthy pastry with a fraction of the effort.
  • They look dramatically impressive but the entire process is surprisingly forgiving for home cooks.
02 -
  • The apple filling must be completely cool before you spoon it onto the pastry, or the heat will melt the cream cheese layer into a runny mess and the puff pastry will not rise properly.
  • Do not skip pricking the center with a fork because that unpricked dough will puff enormously and push all your beautiful filling right off the edges.
  • These danishes are at their absolute best within two hours of baking, so time them for when you want to serve if possible.
03 -
  • For a nutty twist that adds wonderful texture, sprinkle chopped pecans or walnuts over the apple filling just before the danishes go into the oven.
  • If your cream cheese has any lumps when you beat it, give it another thirty seconds with the mixer because a smooth filling spreads evenly and looks much prettier on the finished pastry.

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