Made with a delicious cream cheese filling this Apple Cream Cheese Puff Pastry Braid will definitely impress your family and friends.
This recipe starts with flaky puff pastry wrapped around a sweetened cream cheese filling and thinly sliced apples, then braided before baking until golden brown. It's easy to make, looks beautiful, and tastes even better.
Check out all my other puff pastry recipes for even more deliciousness!
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Table of Contents
- Recipe at a Glance
- How to Braid Puff Pastry?
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Expert Tip
- Insider Tips from My Kitchen to Yours
- Serving Tips
- Storing, Freezing, Thawing and Reheating Tips
- More Apple Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Cook/Bake: 25–30 min | Difficulty: Easy
What it is: A flaky puff pastry braid filled with sweetened cream cheese and warm cinnamon-apple slices for a bakery-style treat that looks impressive but uses simple ingredients.
Why you’ll love it: Quick to assemble, perfect for holidays or brunch, and a great way to dress up store-bought puff pastry.
How to make it: Spread the cream cheese mixture down the center of the pastry, layer on the sautéed apples, then cut and crisscross the strips before baking until golden..
How to Braid Puff Pastry?
This is the way I like to braid puff pastry:
- Lightly roll out the puff pastry to remove the fold lines. Place the filling down the center of the puff pastry.
- Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the filling.
- You should get around 8 to 10 strips depending on the length of your puff pastry sheet.
- Now start folding the ends of the puff pastry at the top, crossing the strips over the apple and cream cheese filling making sure you overlap the strips to create a crisscross or braid.
- Make sure you tug both ends under the puff pastry danish so nothing will leak out during baking. But if you do have some of the filling leak out, it's okay! It only makes the recipe look homemade.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Swap the fruit: Use pears, peaches, or berries instead of apples for a seasonal twist.
Add sweetness or crunch: Drizzle honey or maple syrup over the fruit or sprinkle chopped nuts on top before baking.
Try a savory version: Spread herbed cream cheese on the pastry and add toppings like prosciutto, shredded cooked chicken, or smoked salmon.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In one bowl, toss the sliced apples with the brown sugar and cinnamon. In a second bowl, beat together the softened cream cheese, granulated sugar, and vanilla until smooth. Unfold the puff pastry onto parchment paper, roll it to about ¼-inch thick, then transfer it to a baking sheet. Spread the cream cheese mixture down the center and top with the cinnamon apples.
Expert Tip
My favorite apple to use for baking is Golden Delicious. A good tip is to mix a few different apples in recipes to come up with the flavor you and your family like best.
Check out my post on How to Choose the Best Apples for Baking for more tips!
Step 2: Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the cream cheese and apple slices. You should get around 8 to 10 strips depending on the length of your pastry braid.
Step 3: Start placing each sliced section over the top of the apples and cream cheese to form the braid. Tuck in or fold over the top first and then start braiding. We're really just crisscrossing the puff pastry strips and forming a braid. Tuck the bottom end in and under as well.
Step 4: Brush with the beaten egg white. Sprinkle a little white granulated sugar on top right before baking. Bake in a preheated 400 degree oven for 20 to 25 minutes.
Insider Tips from My Kitchen to Yours
✔️ DO keep the puff pastry cold while you work, then chill the assembled braid in the refrigerator for about 30 minutes before baking. This helps firm up the pastry so it bakes up light, flaky, and holds its shape.
❌ DO NOT overfill the braid with apples or cream cheese. Too much filling can leak out and make the pastry soggy as it bakes.
Serving Tips
Just before serving, drizzle the caramel sauce on top of the Apple Cream Cheese Puff Pastry Braid. The caramel sauce really was the finishing touch.
You could also serve Homemade Vanilla Ice Cream or a dollop of Homemade Whipped Cream.
Here is a selection of caramel sauces you could use to drizzle on top of the braid right before serving:
More InformationMore InformationMore Information
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Store the dessert airtight in the fridge, using parchment paper between layers if stacking. This keeps it fresh and prevents sticking.
Freezer: Once cooled, wrap the leftover puff pastry braid tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped braid in a labeled freezer-safe container or bag, ensuring it lays flat to keep its shape. Freeze for up to one month.
Thawing and Reheating: Serve chilled or at room temperature for 15-20 minutes for enhanced flavor. If frozen, thaw overnight in the fridge or at room temperature for 30 minutes to an hour.
More Apple Recipes to Love
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🗒️Shopping List
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📖 Recipe Card
Apple Caramel Puff Pastry Braid with Cream Cheese Filling
Ingredients
- 1 sheet frozen puff pastry, thawed from a 17.3-ounce package
- 1 egg white beaten to use on top of the pastry braid.
- 1 to 2 tablespoons granulated sugar to sprinkle on top of the pastry braid before baking.
- 2 large apples peeled cored and thinly sliced
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- Caramel sauce
Method
- In a medium bowl, combine the ½ cup brown sugar and ½ teaspoon cinnamon. Add the thinly sliced apples and toss to coat. Set aside.
- In a mixing bowl, combine the softened cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla. Set aside.
- Carefully unfold the sheet of puff pastry. Place it on a sheet of parchment paper and roll it lightly with a floured rolling pin until it is about ¼-inch thick. Transfer the parchment paper with the puff pastry to a baking sheet.
- Add the cream cheese mixture down the center of the puff pastry only.
- Arrange the apple slices on top of the cream cheese mixture.
- Using a sharp knife or pizza cutter, cut diagonal strips down both sides of the puff pastry, leaving a ½-inch border around the cream cheese and apple filling. You should have about 8 to 10 strips on each side, depending on the length of the pastry.
- Starting at one end, begin folding the strips over the apples, alternating sides to "braid" the dough.
- Continue alternating the strips until the apples are completely covered. Tuck the ends underneath to seal the braid.
- Refrigerate the assembled braid for 30 minutes to firm up the puff pastry. Brush the top with the beaten egg white and sprinkle with 1 to 2 tablespoons granulated sugar.
- Bake in a preheated 400°F oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
- Let the pastry cool for about 10 minutes, then drizzle with caramel sauce.
Nutrition
Notes
Tips
- Use cold puff pastry straight from the refrigerator so it's easier to handle and bakes into flaky layers.
- Chill the assembled braid for 30 minutes before baking to help it hold its shape.
- Slice the apples thinly so they soften evenly while the pastry bakes.
Storage & Make Ahead
- Store leftover pastry covered in the refrigerator for up to 3 days.
- You can assemble the braid several hours ahead of time and keep it refrigerated until you're ready to bake.
- For the best texture, reheat individual slices in the oven or air fryer for a few minutes before serving.
Tried this recipe?
Let us know how it was!
Anita says
I made the cream cheese recipe and one with just apples. Looking forward to trying them both and see which one my husband likes best.
My question-I had quite a bit of juice spilling out of the sides. Should I have drained the apples first?
Lois says
I'm so glad you're trying both puff pastry recipes! Regarding the juice in the apples, it is normal to have some spilling while the puff pastry bakes, but to minimize this, try not to let the apples sit with the sugar for too long before adding them to the puff pastry. The longer they sit in the sugar, the more juices will be drawn out, leading to a wetter filling and potentially a soggy bottom crust. Thank you for visiting!
Bonnie says
For white sugar, you don't mention whether granulated or powdered
Lois says
I've updated the recipe card to read "granulated sugar." I hope this helps! Thank you for visiting!
Bonnie says
I added the right sugar, LOL. This came out beautiful, can't wait to cool & drizzle AND eat!
Lois says
I'm glad you used the right sugar! Hope you enjoyed the taste! I make it often for my family.
Del says
I added my juices from apples/cinnamon into the egg white on top.
Fran says
I really like the way you explain everything, thank you for the recipe , I will be making it soon. Looking forward to many more of your recipes
Lois says
Thank you for a lovely comment!
Lisa says
Can you freeze these?
Lois says
I updated the post with freezing tips for you! It's in the section above the recipe card. Thank you!
Katrina says
These are delicious!! I made them last night and left them to cool. How long can they be left out before putting them in the fridge?
Lois says
I would let them cool for about an hour before refrigerating them. Glad you enjoyed the recipe!
Georgiann Cain says
You are very clever ! And an excellent cook.
Cindy says
What apples are best to use? Looking forward to making this!
Lois says
My favorite apple to use is Golden Delicious. Hope you enjoy the recipe!
Barbara Yanik says
It clearly states 8 oz in the recipe
Lois says
Thank you Barbara. 🙂
Connie Dostal says
Be really nice to know HOW much cream cheese!
Lois says
The amounts of each ingredient are in the recipe card.
Peggy says
Its 8 oz of cream cheese
Annette says
Can this be made a day or two ahead of time?
If so, do you not bake it till ready to eat?
Thank you
Lois says
I think you could put this recipe together the night before and wrap it very tightly with plastic wrap, store in the refrigerator and then bake an hour before you plan on serving. It's best served fresh the day you bake it. I hope you enjoy the recipe!
Annette says
Thank you
Yvonne says
I’ve got some pears and I’ve been wondering what to do with them. Do you think they’d be good with the cheese filing, caramel, etc? Thanks!
Lois says
I think pears would be delicious with this recipe! Enjoy!
Sheila Martin says
Iam going to make that apple strudel today but can't find the recipe for the toffee sauce please help & can it be frozen look forward to hear back asp thankyou
Lois says
There is no recipe for toffee sauce! I would not freeze this recipe. It needs to be eaten fresh from the oven. Hope you enjoy the recipe!
Linda Primmer says
Looks amazing Lois. I have made this with blueberries. I am happy to feature your apple dessert at Love Your Creativity. Happy fall.
Lois says
Thank you so much!
Lois says
Blueberries sound so good too!!! I need to try that!
Beatrice Lau says
This recipe was so easy and delicious. I like how there's a picture for each step in the process and that the instructions include the measurements, thank you!
I didn't have any puff pastry so I used a store bought pie dough and it worked really well!
Lois says
I'm so glad you enjoyed the recipe! Nice to know it worked with pie dough too!