Apple Cheese Danish

Yields 2 Medium-Sized Cheese Danishes

Filling:

8 ounces cream cheese, room temperature
3 tablespoon ricotta
1 lemon, zest and juice used
1/2 teaspoon vanilla extract
1/8 teaspoon Kosher salt
5 tablespoons sugar, divided
2 Gala apples
1/2 teaspoon cinnamon
1 box of frozen puff pastry (mine contained two circular sheets of puff pastry), defrosted

Icing:
3/4 cup confectioner’s sugar
1 tablespoon whole milk

Preheat the oven to 400 degrees F.

In a medium bowl, place the cream cheese, ricotta, lemon zest, vanilla, salt, 4 tablespoons of sugar and mix until smooth, using an electric mixer fitted with a paddle attachment. Set aside.

Peel and slice your apples into 1/4-inch slices. In a small bowl toss them with 1 tablespoon of sugar, cinnamon and juice from the one lemon.

Carefully unfold 1 sheet of puff pastry and roll slightly with a floured rolling pin until it’s about 1/4-inch in thickness. Since mine was a circle, I cut it into an 11″ x 8″ rectangle. Transfer the sheet of puff pastry to a piece of parchment.

At an angle, slice off the top corners and cut two notches in the bottom. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.

Add three tablespoons of cream cheese filling, spreading it evenly down the center of the puff pastry. Top with apple slices.

Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.

Transfer the danish (with parchment) to a baking sheet, and brush top with egg wash. Refrigerate for 15 minutes. Transfer baking sheet to oven and bake for about 20 minutes, or until puffed up and golden brown.

Repeat with the second sheet of puff pastry.

While baking, mix confectioner’s sugar with milk and mix. When the danish comes out of the oven, drizzle top with icing and serve warm.


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