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Apple Cream Cheese Danish

Handmade Farmhouse
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Breakfast, brunch, Dessert
Servings 12 people

Equipment

  • baking sheet, parchment paper, rolling pin

Ingredients
  

  • 1 pkg (2 sheets) Pepperidge Farm puff pastry sheets thawed
  • 2 TBSP salted butter
  • 7 cups apples (about 5 medium apples) thinly sliced I used a mixture of honey crisp and granny smith
  • 1 cup granulated sugar separated
  • 2 TBSP all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (can sub 1/4 nutmeg if you don't have APS)
  • 1 pinch salt
  • 1 8-oz pkg cream cheese softened to room temp
  • 1 egg
  • 1 teaspoon vanilla
  • milk for brushing on pastry
  • 2 TBSP course sugar

Instructions
 

  • Preheat oven to 375° F.
    Lightly grease a baking sheet with non-stick spray or use a parchment sheet liner (my preference).
    On a lightly floured surface, unfold one pastry sheet and roll into a rectangle roughly 15x10 inch. Transfer to prepared baking sheet and bake about 12 minutes. Pastry will puff up and look like a big pillow! This is normal and it will sink and flatten again as it cools.
    Allow to cool on a wire rack while prepping other ingredients.
    For the apple filling, slice apples thinly and add to a large pan with 2 tablespoons of butter. saute the apples until slightly softened, about 8-10 minutes. Add 1/2 cup of the granulated sugar, flour, spices and pinch of salt. Add to apples and cook for 2 minutes more. Turn off heat and set aside.
    For the cream cheese filling, cream together cream cheese, remaining 1/2 cup of sugar, and vanilla until smooth. Add one egg and beat JUST until incorporated, Carefully spread this creamy filling to within 1 inch of the edge over the cooled puff pastry.
    Spoon apple filling on top.
    On a lightly floured surface, roll out remaining puff pastry sheet large enough to cover the apple mixture and edges of the first.
    Use a fork to slightly press and seal around the edge. Cut 3 large vent slits in the top to allow steam to escape while baking.
    Brush the pastry lightly with milk and sprinkle with course sugar.
    Bake for 35-40 minutes more until golden brown. Cool on a wire rack. Serve slightly warm.
    TO STORE: store any leftovers in the refrigerator in a zip lock for up to 2 days.
Keyword apple, cream cheese, danish