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two pieces of Eggless Salted Caramel Apple Cheese Danish on a metal plate.
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Eggless Apple Cheese Danish

This Eggless Salted Caramel Apple Cheese Danish is the perfect way to enjoy one of the best gifts of the fall season, Apples!!! Made with store-bought puff pastry, this easy dessert is super delish and makes a nice change from the usual apple pie. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9 portions
Calories 630kcal

Ingredients

  • 2 sheets of frozen puff pastry , thawed
  • 3 tablespoons (43 g) butter
  • 2 lb (900 g) apples , peeled, cored and thinly sliced (I used Granny Smith + Honeycrisp)
  • 1 cup (200 g) sugar , divided
  • 5 tablespoons (40 g) all-purpose flour , divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 8 oz (226 g) cream cheese ,softened
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup salted caramel sauce
  • Milk for brushing (about 2 tablespoons)
  • 2 -3 tablespoons coarse sugar (optional)

Instructions

  • Preheat oven to 375º F (190º C). Line a baking sheet with parchment paper; set aside.

Prepare the puff pastry base:

  • On a floured surface, unfold one pastry sheet. Place pastry on the baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, poke dough inside the markings.
  • Bake until golden, about 12- 15 minutes. Cool on a wire rack. Slightly press down with your hands the inside to make room to place the filling. Reserve.

Make the Apple Filling:

  • Melt butter in a large skillet over medium-low heat. Add apples, 1/2 cup of sugar, 2 tablespoons of flour, cinnamon, and the nutmeg; mix to combine. Bring to a simmer stirring occasionally; cook until the apples are crisp-tender, about 8 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. You can make filling ahead of time if you prefer.

Make the Cheese Filling:

  • Beat with an electric mixer on medium speed the cream cheese, 1/2 cup of sugar, 3 tablespoons of flour, and vanilla until smooth.

Assemble:

  • Carefully spread cream cheese mixture over baked pastry. Spoon apple mixture over cream cheese mixture. Drizzle with salted caramel sauce.
  • On a lightly floured surface, unfold the remaining pastry sheet. With a sharp knife or a pizza cutter, cut the pastry sheet into 5 equal size strips. Then, cut them in half. You will end up with 10 strips. Weave a lattice pattern over the filling with the pastry strips (see notes below). Trim any excess pastry. Lightly press the edges of the top pastry to the edges of the bottom pastry.
  • Lightly brush pastry with milk. Sprinkle coarse sugar over pastry.
  • Bake for 35 to 40 minutes or until pastry is slightly puffed and golden brown. Cool on a wire rack. Serve slightly warm.

Notes

 
Lattice pattern: 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. 
Just place the second pastry sheet over the apple mixture for a no-fuss version. Lightly press the edges and cut a few slits in the pastry to allow steam to escape.
Make Ahead: Filling can also be prepared ahead of time. Cover tightly and store in the refrigerator for up to 2 days. 
Store: If you plan to consume the Danish within a day or two, you can leave it at room temperature. However, if you want to keep it for a longer time, refrigeration is the best option. Cover leftovers and store in the refrigerator for up to 5 days.
Recipe Tips:
  • Choose a high-quality pastry dough like puff pastry or Danish pastry dough. These dough types create the flaky, buttery layers that are characteristic of a good Danish pastry.
  • Use a mix of tart and sweet apples like Granny Smith and Fuji for a balanced flavor.
  • When working with pastry dough, keep it cold to maintain its flakiness. If the dough becomes too warm and soft, it can be challenging to handle. Work quickly and refrigerate the dough as needed during the process. I like to make the apple filling first and let it cool slightly before adding it on top of the pastry.
  • Allow the apple Danishes to cool slightly before serving. This allows the flavors to meld together and prevents burning your mouth on a hot filling.
 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 630kcal | Carbohydrates: 79g | Protein: 6g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 338mg | Potassium: 196mg | Fiber: 3g | Sugar: 33g | Vitamin A: 530IU | Vitamin C: 4.6mg | Calcium: 53mg | Iron: 1.7mg