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
- 2 tablespoons coarse sugar
- 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.
- 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.
- 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).
- 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.
- 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.