Braided Apple Cream Cheese Puff Pastry Danish

This braided apple cream cheese puff pastry is one of those desserts meant to be enjoyed warm, sliced thick, and topped with a scoop of French vanilla ice cream. The puff pastry bakes up light and golden, the apple filling stays soft and spoonable, and the cream cheese filling melts just enough to create that irresistible ooze when you cut into it. If you enjoy making pastries from scratch, you can also use my Sourdough Puff Pastry Recipe or Traditional Homemade Puff Pastry Recipe instead of store-bought dough, both of which create beautifully flaky layers.

If you love simple pastries that feel special without being complicated, this braided cream cheese puff pastry roll comes together easily with store-bought puff pastry dough and a handful of classic ingredients. It is the kind of dessert that works just as well for a weekend treat as it does for sharing after dinner, much like my Old-Fashioned Strawberry Danish Pastry Using Homemade Puff Pastry.

I first had a pastry like this at a restaurant in El Paso where we used to live, served warm with a scoop of vanilla ice cream on top. It was one of those desserts you remember long after the meal ended. The pastry was soft and flaky, the apples were warm and sweet, and the cream cheese filling melted just enough to make every bite rich and comforting. I have never found anything quite like it since, so I finally set out to figure it out at home. This version uses simple ingredients and puff pastry to recreate that same warm, bakery-style dessert that is meant to be enjoyed fresh from the oven.

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Quick Look at This Recipe

• Prep time: 20 minutes
• Bake time: 22 to 25 minutes
• Total time: About 45 minutes
• Servings: 10 to 12 (1-½ inch slices)
• Texture: Flaky pastry with soft apple and creamy filling
• Best served: Warm, the same day

This recipe has the comfort of a cream cheese danish with the simplicity of a rolled pastry.

Ingredients

Puff Pastry

• 1 sheet puff pastry, thawed but still cold

Cream Cheese Filling

• 8 ounces cream cheese, softened
• ¼ cup powdered sugar (or granulated sugar for a slightly runny filling)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Glaze

• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Apple Filling

• 2 medium apples, peeled and finely diced
• 2 tablespoons butter
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon cornstarch
• 1 tablespoon water or apple juice

For Assembly

• 1 large egg
• 1 tablespoon water
• Optional: coarse sugar for topping

I usually make this with granulated sugar because that is how we love to eat it at home. When the cream cheese warms up, it becomes soft and a little runny, and served warm with a scoop of vanilla ice cream it is honestly hard to beat. That slightly melted filling turns into more of a sauce, and it is absolutely delicious.

For this recipe, though, I use powdered sugar when I am baking it for photos or when I want cleaner slices. Powdered sugar helps the cream cheese stay thicker as it bakes, so the filling stays tucked into the pastry instead of running out. Both ways work well, it just depends on whether you want a softer, more dessert-style filling or a pastry that holds its shape a little better.

Equipment

• Saucepan
• Mixing bowls
• Rolling pin
• Parchment paper
• Baking sheet

Instructions

Add the diced apples, butter, brown sugar, cinnamon, salt, cornstarch, and water to a saucepan. Cook over medium heat for 5 to 7 minutes, stirring often, until the apples are soft and the mixture is thick but still spoonable. Remove from heat and let cool slightly.

In a small bowl, combine the cream cheese, powdered sugar, vanilla extract, and milk. Mix just until smooth. Do not whip. Set aside.

Preheat the oven to 400°F.
Place a sheet of parchment paper on your work surface and lightly flour it. Roll the puff pastry into a large rectangle directly on the parchment. Carefully transfer the parchment paper with the pastry onto a baking sheet. Using a knife or pastry cutter, lightly mark the center third of the dough lengthwise without cutting all the way through. This helps guide where the filling will go.

Spread the cream cheese filling evenly down the center section, leaving about a 1-inch border on both sides.

Spoon the apple filling over the cream cheese in an even layer.

On both long sides of the pastry, cut strips from the edge of the dough toward the filling, about 1 inch wide, stopping at the edge of the center section.

Fold the top edge of the pastry down over the filling to seal the end. Then, working one strip at a time, bring a strip from the left side over the filling, followed by a strip from the right side.

Continue alternating left and right, crossing the strips over each other to create a braided pattern down the length of the pastry.

When you reach the bottom, stop braiding about three strips from the end. Cut off the final two side strips only, keeping the center section whole. Fold the bottom center section up over the filling to seal it cleanly. Discard the trimmed strips, or bake them separately as small pastry twists if desired.

To finish, cross the second-to-last strips over each other. Then overlap the final two end strips and gently tuck them underneath the loaf to seal.

Whisk together the egg and water to make an egg wash. Brush lightly over the pastry and sprinkle with coarse sugar if using. Bake for 22 to 25 minutes, until puffed and deep golden brown.

Let the pastry rest for about 10 minutes before slicing. Whisk powdered sugar with vanilla and a small amount of milk until smooth, then drizzle over the pastry. Slice thick and serve warm. Top with vanilla ice cream just before serving.

Tips for Best Results

• Keep puff pastry cold until ready to use
• Avoid overfilling, which can cause leaking
• Do not overbake or the filling may firm up too much
• Slice after resting briefly so the filling stays creamy

Frequently Asked Questions About Braided Apple Cream Cheese Puff Pastry Danish