Bring the bakery home with this Apple Toffee Cheese Danish. Crispy on the outside and creamy on the inside. This is a delicious treat.
When making an apple dessert I always combine two types of apples; such as Golden delicious and Honeycrisp. This creates a balanced apple flavor.
Apple Toffee Cheese Danish
Breakfast is served!
- 1 - 17.3 ounce package frozen puff pastry sheets, thawed (2 sheets)
- 2 tablespoons butter
- 2-1/2 pounds cooking apples, peeled, cored, and thinly sliced (about 7 cups)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 - 8 ounce package cream cheese, softened
- 1 egg
- 1 teaspoons vanilla extract
- 1/2 cup toffee bits
- 1 tablespoons milk
- 2 tablespoons coarse sugar
- Preheat oven to 375 degrees.
- Lightly spray a 15x10x1-inch baking pan with non stick cooking spray; set aside.
- On a lightly floured surface, unfold on pastry sheet and 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.
- Cool on a wire rack.
- Meanwhile, in a extra large skillet heat butter over medium heat until melted.
- Add apples; cook about 8 minutes or just until apples are crisp-tender, stirring occasionally.
- In a small bowl combine 1/2 cup of the sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg.
- Sprinkle over apples.
- Cook and stir for 2 minutes more. Set aside.
- Beat the cream cheese and the remaining 1/2 cup sugar until smooth.
- Beat in egg and vanilla.
- Just until combined.
- 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 13x10-inch rectangle.
- NOTE: Make sure pastry is large enough to completely cover apple mixture.
- Place on top of apple mixture.
- Lightly press edges of top pastry to edges of bottom pastry.
- Lightly brush top pastry with milk.
- Using a sharp knife, cut a few slits in the pastry to allow steam to escape.
- In a small bowl combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.
- Bake for 35 to 40 minutes or until pastry is slightly puffed and golden.
- Cool on wire rack and bout 45 minutes.
This recipe was adapted from the BHG Fall Baking 2013 magazine