Apple Danish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This apple cream cheese danish is a perfect fall dessert. It’s filled with sweet cream cheese filling. Topped with sliced cinnamon apples. Then drizzled with caramel. Enjoy this with a scoop of ice cream or a cup of coffee. 


  • 1 puff pastry sheet, thawed
  • 8oz. cream cheese, softened
  • 3 tablespoons brown sugar, divided
  • 1 egg yolk
  • 1 medium apple, peeled, cored and sliced into 1/4 inch slices.
  • 1/41/2 teaspoon ground cinnamon
  • One egg for egg wash
  • Caramel for drizzling, optional


  1. Preheat oven to 400 F. 
  2. Beat cream cheese, egg yolk and 2 tablespoons of brown sugar until smooth. Set aside
  3. Toss apples, 1 tablespoon of brown sugar and cinnamon in a medium bowl. Set aside. 
  4. Place thawed puff pastry sheet on parchment paper. 
  5. Add cream cheese filling to the center of of puff pastry. Then add the sliced apples over the cream cheese filling. 
  6. Braid the dough: Cut 1 inch slits on each side of the puff pastry. I had around 5 slits on each side. Fold the top portion of the puff pastry into the filling. (This will seal the top potion of the filling so it doesn’t spill out when baking) Fold the first right slit to the left, then the first left slit to the right. Continue until you reach the last slit. Fold the bottom potion of the puff pastry into the filling. Then finish braiding with the last slits. (see photos above)
  7. Transfer the braided danish with the parchment paper to a baking sheet. 
  8. In a small bowl, lightly whisk the egg. Brush the pastry with the whisked egg. 
  9. Bake for 20-25 minutes or until golden brown. 
  10. Slightly cool before drizzling with caramel. 


  • Be sure the puff pastry dough is thawed. This takes about 45-50 minutes depending on how warm your home is.
  • Feel free to substitute any fruit you have on hand. This danish works well with peaches, strawberries or pears!