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Apple Pie Cheese Danish Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 danish

Ingredients
  

Cheese filling:

  • 16 oz two standard packages, of cream cheese
  • ¼ cup white sugar
  • Zest from one large lemon this is important for balance in flavors
  • 2 tablespoons fresh lemon juice

Apple filling:

  • 4 cups of peeled and diced apples
  • ½ cup brown sugar
  • ¾ of a cup of unbleached flour
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 2 refrigerated premade puff pastries I really like the Wewalka brand for this.

Apple cider glaze:

  • 1 cup of sifted powdered sugar
  • Up to 2 tablespoons of apple cider the more you add the thinner it will be.
  • *Alternative: You can use milk instead of apple cider here.

Optional topping:

  • 2 tablespoons of apricot jam mixed with about 2 tablespoons of water
  • 2 tablespoon raw sugar

Instructions
 

Apple filling:

  • Wash, peel, core, and dice the apples.
  • Add the apples to a medium size bowl and toss with the sugar, flour, and spices.
  • Allow the mixture to rest for about 10 minutes so that the sugar and flour can work their magic in creating a delicious caramel like sauce over the apples.

Cheese filling:

  • Use the paddle attachment or whisk attachment on your stand mixer and toss in all ingredients, cold cream cheese is perfectly fine, this should whip together in less than 60 seconds.

To assemble the pastries

  • line two baking sheets with parchment paper. Unroll the cold pastry dough and cut it into 6 even pieces each, totaling 12. You can always make these a little smaller or a little larger.
  • Next, evenly divide and spread the cream cheese filling between the 12 pastries, about 3 tablespoons per pastry, but it does not need to be exact.
  • Divide the Apple mixture the same way, about ⅓ of a cup per pastry, and pile on top of the cream cheese filling.
  • Fold the edges of the pastry up and around on top of the apples and pinch together so that they’ll stay in place. You are going for rustic here so they do not have to be perfect!
  • If time allows, place the trays inside the refrigerator for about 10 minutes, this will help the pastry hold its shape while baking.
  • Preheat the oven to 400°
  • While the pastries are chilling, mix together the apricot jam and water, I microwave it for about 10 seconds to make this super easy. When removing the trays from the refrigerator, brush the pastries with the apricot mixture and sprinkle with sugar.
  • Bake the pastries for about 30 minutes or until completely golden brown on top and bottom. Resist opening the oven during the baking time as it can affect how the pastry bakes. *I do bake both trays at the same time, but you know your oven best, so choose one at a time if that yields better results.
  • Allow the pastries to cool while you mix together the apple cider glaze.
  • Whisk the sifted sugar together with about 1 ½ tablespoons of apple cider, if needed add a little more apple cider until you get the consistency that you want.
  • While the pastries are still on the parchment paper, drizzle each pastry back-and-forth with the apple cider glaze.
  • Enjoy warm or cool and freeze for another time.

Notes

After baking and fully cooling, these can be put into the freezer to store until you’re ready or have unexpected guests joining you. They thaw perfectly on the counter or you can warm them back up in the oven or microwave in just a couple of minutes for fresh warm pastries anytime!
Tried this recipe?Let us know how it was!