Eggless Salted Caramel Apple Cheese Danish

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Frozen puff pastry: Frozen puff pastry is a time-saver. It comes in sheets or blocks, and you can store it in your freezer until you’re ready to use it. It’s important to thaw the pastry according to the package instructions. Typically, it’s best to let it thaw in the refrigerator overnight. Various brands offer frozen puff pastry sheets, including Pepperidge Farm and Dufour. You may find them in the frozen section of your local grocery store.
• Butter: I prefer unsalted butter, but if you only have salted butter handy, that will work, too.
• Apples: Use any apples you like best. I always use Granny Smith + a red variety such as Honeycrisp or Fuji.
• Sugar: Regular white granulated sugar or caster sugar.
• All-purpose flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Spices: You’ll need ground cinnamon and nutmeg.
• Cream cheese: Make sure you use the full-fat version that comes in blocks.
• Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Salted caramel: You can use store-bought or homemade. When I have no time to make my own, I like to use Ghirardelli Sea Salt Caramel Flavored Sauce.
• Milk for brushing: I recommend using whole milk.
• Coarse sugar: For a little extra sweet crunch on top.

Process Overview: How to Make Apple Danish without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

How to Make a Lattice Pattern

Creating a lattice pattern may take a little practice, but the results are well worth it. It adds an artistic flair to your baked goods that will impress family and friends.

• Cut the Dough into Strips: Use a knife or pastry wheel to cut the rolled-out dough into even strips. The width of the strips can vary depending on your preference, but about 1/2 to 3/4 inch (1.25 to 2 cm) is common. You can use a ruler to ensure they are evenly sized.
• Create the Base Layer: Lay half of the strips vertically over the filling, evenly spaced apart. These strips will become the base layer of your lattice pattern.
• Begin Weaving: Fold back every other strip slightly, a little more than halfway. Then, place a strip horizontally across the unfolded strips. Unfold the folded strips over the horizontal ones.
• Repeat the Weaving: Fold back the vertical strips that are now under the horizontal strip and add another horizontal strip next to the first one. Unfold the folded strips.
• Continue Weaving: Repeat the weaving process, alternating between folding and placing horizontal strips until you’ve covered the entire top of your pie or tart. You can gently press the ends of the strips into the edge of the bottom crust.
• Trim and Seal: Trim any excess dough hanging over the edges of your dish. Then, use a fork or your fingers to crimp and seal the edges of the lattice to the bottom crust.

For this Danish, I used 5 strips. Lay 5 strips of dough over parchment paper. Starting in the center, weave 1 new strip under and over the strips. Weave a second strip, this time weaving over, then under. Repeat, weaving strips across. Return to the center, and repeat with the remaining dough strips to form a lattice pattern. This video is really helpful. 

Variations

The basic concept of using pastry dough to encase sweetened fruit filling is versatile and can be adapted to different fruits and flavor combinations. Here are a few examples of fruit-filled pastries you can make:

1. Cherry Danish: Substitute the apple filling with sweet or tart cherries, either fresh or canned. You can also add a touch of almond extract for a classic cherry almond flavor.
2. Blueberry Danish: Use blueberries, fresh or frozen, as the filling. You may want to add a little lemon zest or juice to enhance the blueberry flavor.
3. Peach Danish: Sliced or diced fresh or canned peaches can be used as the filling. Consider adding a pinch of ground ginger or a sprinkle of brown sugar for extra flavor.
4. Mixed Berry Danish: Combine strawberries, raspberries, and blueberries for a mixed berry filling. Sweeten with sugar and add a touch of lemon juice for brightness.
5. Raspberry Danish: Fill the pastry with raspberry preserves or a homemade raspberry compote. You can also mix raspberries with cream cheese for a delightful twist.
6. Pear Danish: Sliced or diced pears, either ripe or poached, make a delicious filling. A hint of vanilla or a sprinkle of cinnamon can complement the pear’s flavor.
7. Apricot Danish: Use apricot preserves or fresh apricot slices as the filling. Apricot jam or marmalade can also be a great choice.
8. Banana and Nut Danish: Create a creamy banana filling by mashing ripe bananas with chopped nuts like walnuts or pecans.
9. Dulce de Leche: You can substitute Salted Caramel for Dulce de Leche.

When substituting other fruits for apples, keep in mind that the sweetness and juiciness of the fruit may vary, so you may need to adjust the amount of sugar and any additional flavorings to suit your taste. The pastry dough and baking process will remain relatively consistent regardless of the fruit used, allowing you to enjoy a variety of fruit-filled pastries beyond traditional apple Danishes.

Storing & Freezing Instructions

Store leftover apple Danishes in an airtight container at room temperature for a day or two. For longer storage, refrigerate them. You can reheat them in the oven to refresh the pastry.

Frequently Asked Questions