Easy Apple Cream Cheese Danish Recipe

I’ve been making this Apple Cream Cheese Danish for years, and it never fails to fill my kitchen with the most heavenly scents.

You’re going to fall in love with how the tender spiced apples meld with rich cream cheese, all wrapped in golden pastry that flakes apart with each bite.

This Apple Cream Cheese Danish transforms simple ingredients into something that feels like it came from a fancy bakery.

Why I keep making this Apple Cream Cheese Danish week after week

The texture is what keeps me coming back – that perfect balance of crispy edges and soft, creamy center.

You get bursts of cinnamon-kissed apples with every forkful, and the cream cheese adds just enough richness without being heavy.

I love how this recipe works for both weekend brunches and weeknight desserts. My family has learned to follow their noses to the kitchen whenever I’m making this Apple Cream Cheese Danish.

It’s become our go-to when we want something special without spending hours in the kitchen, and it pairs beautifully with the best glazed apple cinnamon rolls when I’m feeling extra generous.

The simple pantry and fridge items for Apple Cream Cheese Danish

• 1 tube refrigerated crescent roll dough – Store-bought works perfectly, giving that flaky texture without the fuss
• 2 medium Honeycrisp apples, peeled and diced – Sweet, firm, and hold up beautifully during cooking
• 8 oz cream cheese, softened – Let sit at room temp for 30 minutes so it mixes smoothly
• 3 tablespoons unsalted butter – For cooking the apples and adding richness
• ⅓ cup granulated sugar – Split between the apple mixture and cream cheese filling
• ¼ cup brown sugar – Adds deeper, caramel-like sweetness to the apples
• 1 teaspoon ground cinnamon – The cozy spice that makes it smell like fall
• ¼ teaspoon vanilla extract – For the cream cheese layer
• 2 tablespoons all-purpose flour – Helps bind the cream cheese filling
• 1 cup powdered sugar – For the glaze that finishes it all off
• 3–4 tablespoons heavy cream – To make the glaze smooth and pourable
• ½ teaspoon vanilla extract – For the glaze

How I Make This Apple Cream Cheese Danish

1. Prepare your workspace – Preheat your oven to 375°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
2. Cook the apple filling – Melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, 2 tablespoons granulated sugar, and cinnamon. Cook for 12-15 minutes, stirring occasionally, until apples soften and release their juices. The mixture should smell fragrant and look slightly caramelized.
3. Make the cream cheese layer – While apples cook, combine softened cream cheese, remaining granulated sugar, flour, and vanilla in a bowl. Mix until completely smooth with no lumps. This creates the creamy base that balances the spiced apples.
4. Shape the pastry – Unroll crescent dough on your prepared baking sheet, keeping it in rectangle shapes rather than separating triangles. Press seams together firmly to create one large rectangle. Using a sharp knife, cut diagonal strips about 1/2 inch wide along both long sides, leaving the center 3 inches intact.
5. Assemble your danish – Spread cream cheese mixture down the center strip of dough in an even layer. Spoon the warm apple mixture over the cream cheese, distributing evenly. The contrast of temperatures and textures creates wonderful layers.
6. Create the braid – Starting at one end, fold alternating strips of dough over the filling, crossing them to create a braided appearance. Tuck any extra dough underneath at the ends. Don’t worry about perfection – rustic charm is part of the appeal.
7. Bake until golden – Place in preheated oven for 22-25 minutes, until the pastry turns deep golden brown and the filling is set. You’ll hear gentle bubbling sounds as it bakes.
8. Make the glaze – While the danish cools, whisk together powdered sugar, heavy cream, and vanilla until smooth. Add cream gradually to reach your preferred consistency – it should drizzle easily but not be too thin.
9. Finish and serve – Let the Apple Cream Cheese Danish cool for 15 minutes before drizzling with glaze. Cut into thick slices and serve while still warm.

I hope you’ll save this recipe to your Pinterest boards so you can find it easily when apple season arrives.

My go to methods for Apple Cream Cheese Danish success

The key to perfect texture is getting your cream cheese truly soft before mixing. I take mine out about an hour before I start cooking, which prevents lumps that refuse to smooth out no matter how much you stir.

Don’t rush the apple cooking process – those extra few minutes let the sugars caramelize and create deeper flavor.

You want the apples tender but not mushy, with just enough liquid to keep them moist. When you can easily pierce them with a fork but they still hold their shape, they’re ready.

I’ve learned that sealing those dough seams really matters for the final Apple Cream Cheese Danish. Press firmly with your fingers, then use a fork to crimp if needed.

This prevents the filling from leaking out during baking and keeps your beautiful braided shape intact.

Can I make this danish ahead of time?

You can assemble this completely and refrigerate overnight before baking. Just cover tightly with plastic wrap and bake straight from the fridge, adding 5-7 extra minutes to the cooking time.

The cold dough actually helps create even flakier layers.

What’s the best way to store leftovers?

Keep any remaining Apple Cream Cheese Danish covered in the refrigerator for up to 4 days. The cream cheese filling means it can’t sit at room temperature for long.

Reheat individual slices in a 300°F oven for about 8 minutes to crisp the pastry again.

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Can I substitute the apples for other fruit?

Absolutely! Pears work wonderfully with the same cooking method, or try fresh berries added raw to the cream cheese layer.

Stone fruits like peaches or plums are gorgeous too, just cook them the same way as the apples until tender.

How do I know when it’s properly baked?

Look for deep golden brown color on the pastry and listen for the filling to stop bubbling actively. The cream cheese layer should be set but still slightly jiggly in the center – it will finish cooking as it cools.

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My favorite occasions to make Apple Cream Cheese Danish

Weekend mornings are when this Apple Cream Cheese Danish truly shines in our house.

I love making it when we have guests staying over – the smell wafting from the kitchen becomes the best wake-up call imaginable. It sits beautifully on a brunch table alongside fresh fruit and coffee.

Holiday mornings have become synonymous with this recipe too. It feels special enough for Christmas breakfast but simple enough that I’m not stressed about timing.

The golden braided shape makes it look like I spent hours in the kitchen, which always makes me smile when people ask for the secret.