Bring the bakery home with this Apple Toffee Cheese Danish. Crispy on the outside and creamy on the inside. This party favorite is always on my list when planning a brunch. Impress your guests! Now with store bought puff pastry you too can create your own puff pastry masterpiece.
This Apple Toffee Cheese Danish reminds me a lot of a slab pie. What is a slab pie? It’s a shallow pie, that’s made in a rimmed baking sheet. They’re perfect for feeding large groups. Click here to see my version of a slab pie —->>>>POTLUCK PEACH SLAB PIE
Bake….NOTE: The pastry will get puffy.
When the pastry is removed from the oven use the back of a wooden spoon to press it back down.
Add the cream cheese mixture.
Add apple mixture on top of cream cheese.
Add remaining pastry over the apples. Lots of butter, sugar and cinnamon.
Piles of Apples!
Apple Toffee Cheese Danish
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed (2 sheets)
For the Apple Filling
- 2 tablespoons butter
- 2-1/2 pounds cooking apples, peeled, cored, and thinly sliced (about 7 cups)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For the Cream Cheese Filling
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Toppings
- 1/2 cup toffee bits
- 1 tablespoon milk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
For the Puff Pastry:
Preheat oven to 375°. Lightly spray a 15x10x1-inch baking pan with non stick cooking spray; set aside.
On a lightly floured surface, unfold one pastry sheet. Roll into a 15x10-inch rectangle. Transfer to the prepared baking pan. Pressing pastry to edges of pan. Bake about 12 minutes or until golden. NOTE: Pastry will puff and shrink from sides of pan. Use the back of a wooden spoon to press pasty down. Cool on a wire rack.
For the Apple Filling:
In a large skillet heat butter until melted. Add apples; cook about 8 minutes or just until apples are crisp tender, stirring occasionally. In a small bowl add the sugar, flour, cinnamon and nutmeg. Stir to combine, sprinkle over apples. Cook and stir for 2 minutes; set aside.
For the Cream Cheese Filling:
Beat cream cheese and sugar until smooth. Add egg and vanilla and beat until smooth and combined.
Putting It All Together:
Carefully spread cream cheese mixture over baked pastry to within 1-inch of the edges. Spoon apple mixture over cream cheese mixture. Sprinkle on the toffee bits.
On a lightly floured surface, unfold the remaining pastry sheet and roll into a 14x11-inch rectangle. MAKE SURE THE PASTRY IS LARGE ENOUGH TO COMPLETELY COVER APPLE MIXTURE. Brush the bottom layer of pastry with milk, place the top pastry piece on top of the apple mixture. Lightly press edges of top pastry to the edges of the bottom pastry. Lightly brush top pasty with milk. Using a sharp knife, cut a few slits in the pastry to allow steam to escape. In a small bowl combine the sugar and cinnamon. Sprinkle over pastry. Bake 30-35 minutes or until pastry is slightly puffed and golden. Cool on a wire rack about 45 minutes. When cooled cut into triangle or square pieces. Store in the refrigerator.
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