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Apple Cinnamon Cream Cheese Danish with Puff Pastry

Apple cinnamon cream cheese danish with puff pastry pairs flaky, golden squares with smooth cream cheese and tender, glossy cinnamon apples. A simple powdered sugar glaze finishes each pastry while it is still warm.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling time 30 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 2 apples medium, about 2 cups, peeled, cored, and cut into 1/4-inch dice
  • 1 tbsp unsalted butter
  • 2 tbsp light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the cream cheese filling
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg large, separated (yolk for filling, white for brushing)
  • 0.5 tsp vanilla extract
For the pastries
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed according to package directions
For the glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 10-inch skillet
  • 2 rimmed baking sheet

Method
 

Make the apple filling
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the apples, brown sugar, cinnamon, and lemon juice.
  3. Cook, stirring often, for 5–7 minutes until the apples are just tender.
  4. Stir the cornstarch into the water and add it to the skillet.
  5. Cook for 1 minute until the juices thicken and look glossy.
  6. Spread the filling on a plate and let it cool completely, about 20 minutes.
Make the cream cheese filling
  1. Beat the cream cheese, granulated sugar, egg yolk, and vanilla in a medium bowl until smooth.
Assemble and bake the pastries
  1. Heat the oven to 400°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Cut each puff pastry sheet into 4 equal squares and place 4 squares on each baking sheet.
  4. Score a 1/2-inch border on each square without cutting through.
  5. Prick the centers several times with a fork.
  6. Divide the cream cheese filling and cooled apple filling among the pastry centers, keeping the borders clear.
  7. Lightly beat the egg white and brush it over the borders.
  8. Bake for 18–22 minutes, swapping and rotating the baking sheets halfway through, until the pastries are puffed and deep golden brown.
Glaze the pastries
  1. Cool the pastries on the baking sheets for 10 minutes.
  2. Whisk the powdered sugar and milk until smooth.
  3. Drizzle the glaze over the warm pastries.

Notes

For the flakiest results, keep the pastry cold while assembling and keep the borders clear of filling. Store covered in the refrigerator for up to 3 days; freeze unglazed pastries for up to 2 months and thaw before glazing. For a gluten-free option, use certified gluten-free puff pastry.