Easy Apple Danish Braid with Cream Cheese Filling Recipe
This Easy Apple Danish Braid with Cream Cheese Filling is a delightful pastry featuring a flaky crescent dough braid filled with a creamy cinnamon-sweetened cream cheese and tender apple slices. Finished with a smooth cream cheese glaze, this breakfast treat combines the perfect balance of sweetness and spice, making it an inviting choice for brunch or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert, Pastry
- Method: Baking
- Cuisine: American
Ingredients
Dough and Filling
- 1 (8 oz.) tube crescent dough sheet
- 4 oz. cream cheese
- 1/4 cup granulated sugar, divided
- 1 1/2 teaspoons cinnamon, divided
- 2 cups apples, peeled and thinly sliced (about 2 apples)
- 2 teaspoons corn starch
- 2 tablespoons turbinado or raw sugar
Glaze
- 1 cup powdered sugar
- 3 tablespoons cream cheese
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dough: Roll out the crescent dough onto the parchment paper and pinch together any holes or perforations to create a solid surface for the filling.
- Make Cream Cheese Filling: In a bowl, blend 4 oz. of cream cheese with 2 tablespoons sugar and 1/2 teaspoon cinnamon until smooth. Spread this mixture evenly in the center of the dough, leaving about 4 inches of margin on each side. Using kitchen shears or a knife, cut 1-inch diagonal strips along both sides of the dough.
- Prepare Apple Mixture: Peel and thinly slice the apples. In another bowl, toss the apples with the remaining 2 tablespoons sugar, 2 teaspoons corn starch, and 1/2 teaspoon cinnamon to coat evenly. Spread the apple mixture over the cream cheese layer in the dough center.
- Braid the Dough: Fold the ends of the dough over the apples to enclose them. Then, alternately fold the diagonal strips over the apples, creating a braided effect that fully encases the filling.
- Add Topping and Bake: In a small bowl, mix turbinado sugar with the last 1/2 teaspoon cinnamon, and sprinkle this over the braid. Bake the pastry at 375°F for 15-18 minutes, or until golden brown and cooked through.
- Prepare Glaze: While the braid bakes, combine powdered sugar, 3 tablespoons cream cheese, and 1-2 tablespoons milk in a bowl. Stir well until the glaze is smooth and creamy.
- Finish and Serve: Remove the braid from the oven and drizzle with the cream cheese glaze. Allow to set slightly before slicing. Serve warm or at room temperature for a delicious breakfast or dessert treat.
Notes
- For best results, use tart apples like Granny Smith for a nice contrast with the sweet filling.
- If crescent dough sheet is not available, you can carefully layer crescent roll triangles to form a sheet.
- The glaze can be adjusted in thickness by adding more milk for thinner or less for thicker.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.
- Reheat gently in the oven or microwave before serving to enjoy the warm, soft texture.
