Apple Cheese Danish is a flakey pastry with a crusty outer layer. Easy to make and filled with fall-flavored baked apples and sweetened cream cheese. This is one deliciously decadent fall breakfast.
Apple Cheese Danish
Cheese danishes remind me of fun hotel continental breakfasts or morning office meets with breakfast. I’ve always loved them and from time to time would indulge in one on my way to work back in my New York days when bakeries where on every corner.
This apple cheese danish is the ultimate fall indulgence with a flakey outer crust that crumbled with every bite. The top layer of buttery cinnamon baked apples over the sweetened cream cheese layer is too good to pass up.
What is a danish pastry?
These delicious pastries first popped up in Denmark around the 1840s and are known as “Vienna Bread” and were first prepared by Austrian bakers. A danish pastry, typically shortened to just danish is a multi-layered puff pastry. It can a simple cream cheese filling or different layers such as fruit.
Ingredients in Apple Cheese Danish
This recipe is extremely easy to prepare by using a pre-made puff pastry. It’s equally easy to assemble for one decadent breakfast.
- Puff Pastry Sheets: for this recipe just grab a store-bought puff pastry with 2 sheets. You can make you’re own, but it will take away a bit of simplicity.
- Apples: make sure to use cooking apples like granny smith, Fuji, Honeycrisp, red delicious, or gala apples.
- Butter: the butter helps to soften and cook the apples into a tasty comforting treat perfect for layering into the pastry.
- Sugar: adding the sugar to the butter and apple mixture you cook in a skillet will sweeten them giving them an apple pie-like taste.
- Flour: the flour thickens the apple mixture making it into a gooey delicious texture.
- Spices: including cinnamon and nutmeg is absolutely necessary for the ultimate fall flavor in these delicious danishes.
- Cream Cheese: you’ll beat the cream cheese with the sugar, egg, and vanilla to achieve a creamy whipped bottom layer that melts perfectly together with the apple layer.
- Egg: the egg in this recipe helps to firm up the cheese layer so it doesn’t become too melted in the baking process.
- Vanilla: vanilla extract helps to balance the other flavors in this recipe making them perfectly sweet and flavorful.
Cinnamon Sugar Pastry Topping Ingredients
- Milk: just before baking the entire pastry the top is brushed with milk to help keep the coarse sugar and cinnamon mixture onto the pastry top as well as add to the flakiness.
- Coarse Sugar: mixing the coarse sugar with some of the remaining cinnamon you’ll get a delicious topping to sprinkle over the entire pastry.
How to Make Apple Cheese Danish
This pastry recipe is all about the layers and even though it looks like there are several steps they’re all quick and super easy. Making this apple cheese danish is simple!
- Bottom Layer: place 1 roll of puff pastry on a baking dish and the edges of the dough to the pan. Bake for 12 minutes.
- Cook the Apples: melt the butter and then cook the apples until they’re softened but still crisp. Place 1/2 cup of the sugar, all the flour, 1/2 teaspoon of cinnamon, and all the nutmeg into a small bowl and whisk to combine. Pour over the apples and cook for 2 more minutes.
- Whip the Cream Cheese: beat the cream cheese and the remaining 1/2 cup of sugar using a handheld mixer until fluffy and smooth, about 3 minutes. Mix in the egg and vanilla until just combined.
- Arrange the Layers: Use a spatula to spread the cream cheese mixture over the bottom layer of the pastry. Spoon the cooked apples on top. Unroll the remaining pastry sheet and layer on top of the apple mixture. Gently press the edges to the bottom pastry and brush the top with milk.
- Cinnamon Sugar Layer: Using a sharp knife cut a few slits in the pastry to allow the steam to escape. Combine the coarse sugar and remaining cinnamon in a small bowl and sprinkle on top of the pastry.
- Bake: Bake for 35 to 40 minutes at 375ºF or until the pastry begins to puff and turn a golden brown.
How to Store Apple Cheese Danish
These pastries can be kept in the fridge for up to a week. To store them wrap each one individually in aluminum foil.
Can I freeze Apple Cheese Danishes?
Yes! To freeze these apple cheese danishes slice them and let them cool before wrapping them individually in aluminum foil. Then place the wrapped danishes into a ziptop bag. They can be stored for up to 3 months.
To thaw place the pastries in the refrigerator overnight. Next place the danishes on a baking dish and reheat for 20 minutes at 325ºF.
Can I leave out the apple layer?
Yes! By leaving out the apple layer you’ll end up with a more traditional cheese danish.
Consider some of these delicious apple recipes next:
- 1 17.3 ounce Package Frozen Puff Pastry Sheets (2 sheets) thawed
- 2½ lbs Apples peeled and cored
- 2 tablespoons Butter
- 1 cup Sugar
- 2 tablespoons Flour
- 1 teaspoon Cinnamon divided
- 1/8 teaspoon Ground Nutmeg
- 1 8 ounce Package Cream Cheese softened
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1/4 cup Milk
- 2 tablespoons Coarse Sugar
- Preheat the oven to 375ºF and lightly grease a baking pan that is 15×10 or larger with cooking spray.
- Carefully roll one layer of the puff pastry on to the prepared baking dish and gently press the edges of the dough to the pan. Bake for 12 minutes or until golden brown. The pastry will being to puff up and shrink away from the sides of the pan.
- In a large skillet over medium heat melt the butter and then cook the apples for about 8 minutes until they're softened but still crisp.
- Place 1/2 cup of the sugar, all the flour, 1/2 teaspoon of cinnamon, and all the nutmeg into a small bowl and whisk to combine. Pour over the apples and toss to coat. Cook for an additional 2 minutes.
- In a medium bowl beat the cream cheese and the remaining 1/2 cup of sugar using a handheld mixer until fluffy and smooth, about 3 minutes. Mix in the egg and vanilla until just combined.
- Use a rubber spatula to carefully spread the cream cheese mixture over the bottom layer of the pastry leaving a 1 inch edge. Spoon the cooked apples on top of the cream cheese layer.
- Carefully unroll the remaining pastry sheet out onto a floured surface and layer on top of the apple mixture. Gently press the edges to the bottom pastry and brush the top with milk. Using a sharp knife cut a few slits in the pastry to allow the steam to escape.
- Combine the coarse sugar and remaining cinnamon in a small bowl and sprinkle on top of the pastry.
- Bake for 35 to 40 minutes or until the pastry begins to puff and turn a golden brown. Let cool for 45 minutes before slicing.