Apple-Cinnamon Cream Cheese Danish
Add this to your fall baking recipes! This bakery-quality danish is the perfect combination of sweet apples and creamy cheese filling.
Servings large servings, or 24 smaller triangles
Equipment
- 15x10x1" pan
Ingredients
- 1 17.3 ounce package frozen puff pastry sheets 2 sheets, thawed
- 2 tablespoons butter
- 1 ½ pounds cooking apples, peeled (if desired), cored, and thinly sliced about 7 cups
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 8-oz package cream cheese softened
- 1 egg at room temperature
- 1 teaspoon vanilla
- milk
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375℉. Lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15x10 inch rectangle. Transfer to the prepared baking pan, pressing pastry to edges of pan. Use a fork to poke some holes in the pastry. Bake about 12 minuets or until golden (pastry will puff and shrink from sides of pan, poke with a fork and it will flatten out again). Cool on a wire rack.
- Meanwhile, in an extra-large skillet heat butter over medium heat until melted. Add apples; cook about 8 minutes or until apples are crisp-tender, stirring occasionally.
- In a small bowl combine ½ cup of the granulated sugar, the flour, ½ teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more. Set aside.
- In a medium mixing bowl beat cream cheese and the remaining ½ cup granulated sugar with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over cream cheese mixture (I did not include the syrup/juices in the apples).
- On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13x10-inch rectangle (make sure pastry is large enough to completely cover apple mixture). Place on top of apple mixture.
- Lightly press edges of top pastry to edges of bottom pastry. Lightly brush top pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. In a small bowl combine coarse sugar and the remaining ½ teaspoon cinnamon; sprinkle over pastry.
- Bake for 35-40 minutes or until pastry is slightly puffed and golden. Cool on wire rack about 45 minutes.
- Serve slightly warm, or at room temp. Store leftovers in an airtight container in fridge for up to 24 hours.
Nutrition
Calories: 360kcal, Carbohydrates: 45g, Protein: 4g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 129mg, Potassium: 96mg, Fiber: 2g, Sugar: 23g, Vitamin A: 110IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 1mg
Calories: 360kcal
Cost: $8
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