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Easy Apple Cheese Danish

Easy Apple Cheese Danish

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    2 h 10 m
LUCKY LEAF(R) Pie Filling

LUCKY LEAF® Pie Filling

This flaky crusted Danish can be made in advance for brunch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F. Cut one-third of pastry off one sheet along a fold and set aside. Roll remaining two-thirds of pastry sheet on a lightly floured surface to fit the bottom of a 13x9x2-inch baking pan. Lay the pastry in the bottom of the pan and bake for 10 minutes (pastry will puff and shrink from sides). Remove from oven and let cool in pan on a wire rack for 10 minutes.
  2. Meanwhile, in a medium mixing bowl beat cream cheese, sugar, egg, and vanilla with an electric mixer on medium speed until well combined. Carefully spread cream cheese mixture over baked pastry in pan. Carefully spoon LUCKY LEAF Apple Pie Filling evenly over cream cheese layer.
  3. Cut one-third of pastry off of remaining full pastry sheet. Place next to reserved one-third sheet of pastry and pinch together the long edges. (Wrap remaining pastry and chill for another use.) Roll them together on the lightly floured surface until pastry is large enough to lay atop and cover the apples. Sprinkle top with cinnamon-sugar.
  4. Bake for 35 to 45 minutes or until pastry is puffed and golden brown. Cool completely on a wire rack before serving. Cover and refrigerate within 2 hours.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kelly
11

Kelly

5/25/2009

Very easy to make, and I received compliments. I didn't roll the pastry out, instead I left it the thickness it was and used the extra to cover the bottom of the pan completely. I did the same for the top. The crust was a little tough, but my puff pastry had been in the freezer awhile, so that could be why (or because I didn't make it thinner?). Instead of the cinnamon and sugar, I think I will drizzle a glaze on it next time.

yum-me
6

yum-me

3/8/2011

I used a peach pie filling for a delicious flavor! But the texture of the pastry was a little tough to cut through with the side of a fork.

Peggy Mitchell
5

Peggy Mitchell

5/17/2011

I am so proud of myself! Usually I am terrible with things like pies etc... I can't make a pretty crust to save me. With this I can! Mine does not look like the picture. Instead, I rolled it up sorta like a strudel/burrito. I rolled the dough out, kept it in a rectangle. I did not tuck the ends under, instead I pinched them closed using a fork for a print. I also made slits on the top. The cream cheese goo is delish. My embelishments to the recipe was a 1/2 cup of chopped walnuts, a handfull of soaked raisins, and 1 Bosc pear that I sliced thin and sugar spice coated. Mixed it with the canned filling. I was making 2 of them and did so because I feared running short on filling. Served with ice cream and actually leftover filling that I ended up purreeing and heating up. Also, leave the puff pastry a bit cold, it is easier to work with. If I can do this you can!

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