Apple and Cheese Danish

(from castro15’s recipe box)

Categories: Breakfast


  • 2 Granny Smith apples, peeled, cored and thinly sliced
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour, plus more as needed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Pinch of sea salt
  • Zest and juice of 1 lemon
  • 8 oz. cream cheese, softened
  • 1 large egg, separated
  • 1 1/4 cups confectioners' sugar
  • 1/2 tsp pure vanilla extract
  • 2 sheets puff pastry, thawed
  • 1 tbsp unsalted butter, melted


  1. Preheat the oven to 400. Line an 11×17-inch rimmed baking sheet with parchment paper.

  2. In a medium bowl, combine the apples, granulated sugar, flour, cinnamon, allspice, salt and lemon zest and juice. Set aside.

  3. In a separate medium bowl, combine the cream cheese, egg yolk, 1/4 cup of the confectioners’ sugar, and the vanilla. Stir with a fork until well blended. Set aside.

  4. Beat the egg white with a splash of water. Set aside.

  5. Unfold one sheet of puff pastry onto a lightly floured countertop. Roll the dough into a 10x-12 inch rectangle. Snip off the two top corners at an angle. Cut two notches at the bottom of the dough. Cut 1-inch diagonal strips on the right third of the dough. Repeat this on the left third of the dough.

  6. Spread half of the cream cheese filling down the center of the dough, leaving a 1-inch border at the top and bottom.

  7. Spread half of the apple filling over the cream cheese filling.

  8. Fold the top and bottom pieces of dough over the filling. Fold the strips of dough in a crisscross pattern to make a mock braid covering the filling. When you get to the last strip, dab a bit of the egg wash underneath to keep it secure. Lightly brush the Danish with the egg wash.

  9. Repeat with the remaining sheet of puff pastry, filling and cream cheese mixture.

  10. Place the Danishes on the prepared pan. Bake until the pastry is deep golden brown and the filling is bubbling, about 25 minutes.

  11. In a small bowl, combine the remaining 1 cup confectioners’ sugar and the butter with 1 tbsp of water and whisk until smooth. Drizzle the icing over each Danish. Let sit at least 10 minutes before serving, to allow the filling and the icing to set.

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