Apple Caramel Puff Pastry Braid with Cream Cheese Filling

4.41 from 201 votes

An apple danish recipe with cream cheese filling wrapped in puff pastry and then braided for a beautiful dessert your family is going to love.

Prep Time20

Cook Time20

Chill Time30

Total Time1 10

Course: Desserts

Cuisine: American

Keyword: apple cream cheese puff pastry danish

Servings: slices

Calories: 446kcal

Author: Lois

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.

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.

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.

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.