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–+ servings
Apple cheese danishes sitting on top of each other.
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4 from 1 vote

Apple Cheese Danish

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.
Prep Time25 minutes
Cook Time1 hour
Cooling Time45 minutes
Total Time2 hours 10 minutes
Course: Breakfast
Cuisine: European
Servings: 12 pastries
Calories: 151kcal
Author: Aimee Mars

Ingredients

  • 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

Instructions

  • Preheat the oven to 375ºF and lightly grease a baking pan that is 15x10 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.

Notes

To store wrap the remaining pastries in aluminum foil and store in the refrigerator for up to one week.

Nutrition

Serving: 1pastry | Calories: 151kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 26mg | Potassium: 114mg | Fiber: 2g | Sugar: 28g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg