Caramel Apple Cheese Pastry is loaded with everything you love about autumn on a flaky crust. It's packed with apples, cinnamon, cream cheese and pecans, then topped with homemade caramel sauce for a sweet fall treat!
Why You'll Love This Recipe
What's not to love about caramel apples, cream cheese and pecans wrapped up in buttery puff pastry? The best part is drizzling the homemade caramel sauce on top. But, the fact that it's easy to make is too good to be true!
Grab a cup of coffee or tea and enjoy a slice of this danish pastry that's perfect for breakfast, brunch, or dessert. The base starts with a flaky crust while the topping is a blend of caramel apple cheesecake bliss!
Caramel Apple Cheese Pastry is similar to other apple recipes like Fried Apple Crisp, Monkey Bread Apple Cobbler and Apple Walnut Dump Cake. Since most folks choose fall as their favorite season, these recipes will be sure to please!
If you've been picking apples this fall, (which is one of my favorite things to do), feel free to use fresh apples for this danish. Or, make it easy on yourself by using a can of apple pie filling.
See recipe card for quantities.
- puff pastry - be sure to use actual puff pastry and not phyllo dough or crescent rolls
- apple pie filling - try finding a brand without artificial preservatives
- cinnamon - used in the cream cheese filling
- cream cheese - creates the cheesecake flavor in this recipe
- sugar - just a few tablespoons gives the cream cheese extra sweetness
- large egg - binds the cheese mixture together
- chopped pecans - toast up nicely to add crunch to the top of the pastry
1 - Empty a can of apple pie filling into a bowl and chop it into smaller pieces.
2 - Roll puff pastry onto parchment paper spread out on a sheet pan or cookie sheet. Roll edges all the way around. Spread apple pie filling on top of puff pastry.
3 - Mix cream cheese, sugar, cinnamon and egg together. Add several tablespoons of cream cheese on top of apples.
4 - Swirl cream cheese mixture into apple pie filling with a knife. Sprinkle with cinnamon.
5 - Spread chopped pecans over cream cheese.
6 - Bake puff pastry at 400 degrees for 20 to 25 minutes until crust is puffy and golden brown. Cool 30 minutes and slice into rectangles.
7 - Make caramel sauce with brown sugar, butter and half and half. Drizzle over cooled pastry slices and serve.
Puff pastry is made with multiple layers of butter and dough to create a flaky crust that rises very high. It's a great base for everything from meat pies to pastries including fruit. I use Wewalka Puff Pastry that can be found in rolls in most grocery stores. It always bakes up thick and flaky, and comes with its own parchment paper. Be sure to use actual puff pastry and not phyllo dough or crescent rolls in this recipe.
I've never tested this recipe with crescent rolls because they are much thinner than puff pastry. I recommend using puff pastry because it puffs up thick enough to hold the weight of the apples and cream cheese.
Danish pastry is known for its flaky layers of dough. It is often filled or wrapped around cream cheese, fruits, or various types of custard. If using cream cheese, it is usually sweetened with honey or sugar. In this recipe, egg is added to create a cheesecake swirl. Most traditional danish pastries are filled, but there are also open faced recipes like this one that are layered on top of the dough.
- Be sure to use cold puff pastry. Gather all of the ingredients before you roll out the pastry so it will stay cold during prep. The colder the puff pastry, the better it rises.
- After rolling out pastry onto a sheet pan, always roll up the edges all the way around so it will hold in the filling.
- Since ovens vary, watch pastry carefully to make sure the crust doesn't burn.
This apple cheese danish is a great breakfast or brunch entree at bridal showers or potlucks. It's also a delicious dessert when served at Thanksgiving or other events with a scoop of vanilla ice cream.
When serving a crowd, cut it into 16 pieces, or 32 small bite size squares and serve with toothpicks. For smaller gatherings, slice it into 8 large rectangles.
Freezing and Storing
This cinnamon apple danish recipe doesn't freeze well because the cream cheese becomes crumbly after freezing. If you don't mind the change in texture, freeze after baking for up to 3 months in an air tight container. To thaw, leave out on the counter for a few hours, or crisp up the pastry in a 350 degree oven for a few minutes.
If storing leftovers, remember that pastries lose flakiness after refrigeration. It's best to store this dish in an air tight container outside of the refrigerator for one day after baking. After that, the fruit will decay without refrigeration, so go ahead and enjoy it while it's still crisp.
Fall is the perfect time to enjoy apple and pumpkin desserts. Here's a few of my other favorite treats...
- German Chocolate Caramel Apples
- Caramel Apple Pecan Crunch
- Fresh Apple Cake
- Pumpkin Spice Latte Bread
- Snickerdoodle Pumpkin Pie
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