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 layered with sweetened cream cheese and cinnamon-spiced apples. Finished with a smooth cream cheese glaze, it makes a perfect breakfast treat or dessert that’s quick to prepare and bake.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Breakfast
- 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 and prepare the dough: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Roll out the crescent dough on the parchment paper and pinch together any holes or perforations to create a solid slab of dough.
- Make the cream cheese filling: In a bowl, combine 4 oz. cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Mix thoroughly until smooth, then spread this mixture evenly into the center of the dough, leaving about 4 inches uncovered on each side.
- Slice the dough edges: Using kitchen shears or a sharp knife, cut 1-inch diagonal strips along both long sides of the dough, preparing for the braided shape.
- Prepare apple filling: Peel and thinly slice the apples. In a mixing bowl, toss the apples with the remaining 2 tablespoons sugar, 2 teaspoons corn starch, and 1/2 teaspoon cinnamon until the slices are evenly coated.
- Assemble the braid: Spread the apple mixture over the cream cheese layer in the dough center. Fold the short ends of the dough over the apples, then alternately fold each diagonal strip over the filling, encasing the apples and cream cheese in a braided pattern.
- Add topping and bake: Mix the turbinado or raw sugar with the remaining 1/2 teaspoon cinnamon and sprinkle this mixture over the top of the braid. Bake in the preheated oven for 18 minutes until golden and cooked through.
- Prepare the glaze: While baking, combine powdered sugar, 3 tablespoons cream cheese, and 1 to 2 tablespoons milk in a bowl. Stir until smooth and creamy.
- Finish and serve: Drizzle the cream cheese glaze evenly over the warm braid once removed from the oven. Slice into servings and enjoy warm or at room temperature.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor that holds up well during baking.
- If you don't have turbinado sugar, coarse sanding sugar or regular granulated sugar can be substituted for the topping.
- For a richer filling, add a teaspoon of vanilla extract or lemon zest to the cream cheese mixture.
- Allow the braid to cool for about 10 minutes before slicing to make cleaner cuts.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
