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Easy Apple Danish Braid with Cream Cheese Filling Recipe

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This Easy Apple Danish Braid with Cream Cheese Filling is a delightful pastry featuring a buttery crescent dough wrapped around a creamy cinnamon-sugar cream cheese filling and thinly sliced cinnamon-coated apples. The braid is baked to golden perfection and finished with a smooth, tangy cream cheese glaze for an irresistible breakfast or dessert treat.

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 peeled and thinly sliced apples (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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare Dough: Roll out the crescent dough on the parchment paper and pinch together any holes or perforations to create a solid sheet.
  3. Create Cream Cheese Filling: In a bowl, combine 4 oz. cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon until smooth. Spread this mixture in the center of the dough, leaving about 4 inches of dough free on each side.
  4. Cut Dough Strips: Using kitchen shears or a sharp knife, cut diagonal 1-inch strips along both sides of the dough outside the cream cheese center to create strips that will be braided over the filling.
  5. Prepare Apples: Peel and thinly slice the apples. In a separate bowl, mix the sliced apples with the remaining 2 tablespoons granulated sugar, 2 teaspoons cornstarch, and 1/2 teaspoon cinnamon, ensuring the apples are well coated.
  6. Assemble Braid: Spoon the apple mixture evenly over the cream cheese layer in the center of the dough. Fold the short ends of the dough over the filling first, then alternate folding the strips from each side over the apples, creating a braided effect that fully encases the filling.
  7. Add Topping: Combine the turbinado or raw sugar with the remaining 1/2 teaspoon cinnamon and sprinkle this mixture generously over the top of the braided pastry for added texture and flavor.
  8. Bake: Place the braid on the prepared baking sheet and bake in the preheated oven for 15-18 minutes or until the dough is golden brown and cooked through.
  9. Make Glaze: While the braid bakes, mix together the powdered sugar, 3 tablespoons cream cheese, and 1 to 2 tablespoons milk in a bowl, stirring until the glaze is smooth and creamy.
  10. Finish and Serve: When the Danish braid is out of the oven and slightly cooled, drizzle the cream cheese glaze over the top. Slice and serve warm or at room temperature.

Notes

  • Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
  • Adjust the milk quantity in the glaze to reach your preferred consistency.
  • Make sure to pinch the dough perforations tightly so the filling doesn’t leak during baking.
  • You can prep the braid ahead and refrigerate before baking; just add a couple extra minutes to bake time.
  • For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.

Find it online: https://mealoria.com/easy-apple-danish-braid-with-cream-cheese-filling-recipe/