You all know I’m just as obsessed with the pumpkin spice craze as the next person (maybe even more-so, and my obsession started long before it was trendy!) but I think with all of that hype, another fall flavor combo often gets overlooked:  Apple-Cinnamon!  If you’re a fan of fresh pastry, but too scared to ever attempt to make your own, this is for you.  Store-bought puff pastry dough (found in the freezer section of the grocery store) makes bakery quality delicacies totally doable at home.  This one has both a sweet cream cheese layer, and a layer of cinnamon apples tucked away inside, with a crunchy cinnamon-sugar topping.  If that doesn’t scream fall is here, I don’t know what does. So add this to your fall baking recipes list!

Start by rolling out your puff pastry and lining a baking sheet.  Take note of the pan size in the directions, it’s a little smaller than a sheet pans most people use for cookies and baking so you might want to measure yours to make sure you’re using the right size.

Our Best Bites_Pastry lined baking sheet

Bake it in the oven and it will puff up all over.  I would actually suggest using a fork to poke some holes in the pastry before baking to cut down on this a little.  If not, I poked a few after and it naturally sunk back down flat.

Our Best Bites_Puffed Pastry in Oven

Next, you’ll spread a cream-cheese-cheesy-cake-like mixture onto the pastry

Our Best Bites_Cream Cheese Layer on Pastry

and on top of that goes a layer of sliced apples that have been sauteed with sugar and spices.

Our Best Bites_Sauteed Apples on Danish

Use the second layer of pastry to cover that all up and seal the edges.

Our Best Bites_Prebaked Apple Danish

The top gets brushed with a little milk and sprinkled with cinnamon-sugar.  The addition of coarse sugar is awesome here.

Our Best Bites_raw sugar

You can see how nice and thick those big granules of sugar are.  They add an amazing sweet crunch to the finished pastry.

Our Best Bites_raw sugar in a bag

Once it’s baked up for a final time, it will be beautiful and golden.

Our Best Bites_Baked Apple Danish

Slice it up any way you like.

Our Best Bites_Baked Apple Danish Sliced

You can get 12 large size pastry triangles, or 24 smaller ones.

Our Best Bites_Baked Apple Danish Cut

The outside is flaky and buttery, and the inside is sweet and creamy, with those sweet bites of cinnamon apples.

Our Best Bites_Baked Apple Danish Plated

It’s the perfect fall goodie!

Apple Cinnamon Cream Cheese Danish from Our Best Bites

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Apple-Cinnamon Cream Cheese Danish


Add this to your fall baking recipes! This bakery-quality danish is the perfect combination of sweet apples and creamy cheese filling.


  • 1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed
  • 2 tablespoons butter
  • 1 1/2 pounds cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 8-oz package cream cheese, softened
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • milk
  • 2 tablespoons coarse sugar


  1. Preheat oven to 375 degrees. Lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15×10 inch rectangle. Transfer to the prepared baking pan, pressing pastry to edges of pan. Bake about 12 minuets or until golden (pastry will puff ad shrink from sides of pan). Cool on a wire rack.
  2. Meanwhile, in an extra-large skillet heat butter over medium heat until melted. Add apples; cook about 8 minutes or until apples are crisp-tender, stirring occasionally. In a small bowl combine 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more. Set aside.
  3. In a medium mixing bowl beat cream cheese and the remaining 1/2 cup granulated sugar with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over cream cheese mixture (I did not include the syrup/juices in the apples).
  4. On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13×10-inch rectangle (make sure pastry is large enough to completely cover apple mixture ). Place on top of apple mixture. Lightly press edges of top pastry to edges of bottom pastry. Lightly brush top pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. In a small bowl combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.
  5. Bake for 35-40 minutes or until pastry is slightly puffed and golden. Cool on wire rack about 45 minutes. Serve slightly warm, or at room temp. Store leftovers in an airtight container in fridge for up to 24 hours.


  1. Thanks so much! No one in my family likes pumpkin and I was just thinking “why does everyone neglect good ol’ apples????” 🙂

  2. Just when it seems like you gals have thought of everything, here you go again, readin my mind that I’m totally burned out on the pumpkin craze!!! Will be making these this weekend that is for sure!

  3. this is crazy! i was just looking for a cream cheese danish recipe on your site a couple of weeks ago. this looks like exactly what i need. got a boy in seminary and i need a ready to go breakfast he can take with him. thanks for reading my mind! you girls are my go to for best recipes. a million thanks!!!!!

  4. First a question-the bottom doesn’t burn when you put it in the oven the 2nd time?
    Next my comment is I’ve done with with refrigerated crescent rolls and it’s amazing. I’ll have to try it next with the puff pastry.

  5. Do you only partially bake the bottom layer before putting the cream cheese on, and then bake the top and bottom all the way? With 12 minutes for the bottom and 40 with the top, I just want to be sure I’m reading it right.

    Also I buy my puff pastry in squares. Should I squash them together to make a sheet or can I do these individually?

    Thank you!!

  6. Wow. I was JUST looking up cream cheese danish recipes online to find a good option to the store-bought ones. Can’t wait to try it!

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