This recipe is cozy, flaky, sweet, and buttery in all the best ways. Apple cinnamon and cream cheese are one of those perfect flavor combos.
It’s like a warm fall hug, but you can enjoy it any time of year. I love making these when I want something a little fancy without too much work.
You’ll be surprised how easy these are to make with store-bought puff pastry, and they look super impressive when braided.
They come out golden, gooey, and perfect with coffee or tea.
Why I Love This Recipe
There’s something about buttery puff pastry filled with apples and warm cinnamon that just feels right. I’ve made this recipe for brunch, dessert, and even as a little treat during the week.
- Uses simple, store-bought puff pastry—no need to make dough
- Apples + cinnamon + cream cheese = pure comfort
- Looks bakery-level fancy, but it’s surprisingly easy
- You can prep it ahead or freeze leftovers
- It’s great for holidays, guests, or just treating yourself
Makes: 2 braids (8 servings)
Total Time: 45 minutes (15 min prep, 30 min bake)
Macros (per serving, 1/8 of one braid)
- Calories: 290
- Protein: 3g
- Fat: 17g
- Carbs: 30g
- Fiber: 1g
- Sugar: 12g
Why This Recipe Works (Quick Science)
The puff pastry layers rise beautifully in the oven because of all the butter trapped between the layers—steam lifts the dough as it bakes. Cream cheese stays creamy because it’s blended with sugar and softened first. The apples cook just enough to be tender but not mushy, and cinnamon helps enhance their sweetness.
Common Mistakes
- Using cold cream cheese: It won’t blend smooth. Let it soften first.
- Overfilling the braid: It can spill out during baking. Stick to the measurements.
- Not cutting slits in the braid: Steam needs somewhere to escape.
- Not chilling the braid before baking: Helps the pastry hold its shape.
What You’ll Need
- 2 sheets puff pastry, thawed
- 2 medium apples (peeled, cored, diced small)
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Optional: powdered sugar + milk for glaze
Pro Tips
- Use Granny Smith apples for a tart-sweet balance
- Thaw puff pastry in the fridge overnight for best texture
- Chill the braided dough for 10 minutes before baking to help it hold its shape
- Don’t skip the egg wash—it gives the braid that shiny golden finish
- Add glaze only after the braid cools slightly so it doesn’t melt right off
Tools Needed
- Baking sheet
- Parchment paper
- Small skillet
- Mixing bowls
- Hand mixer or spatula
- Pastry brush
- Knife or kitchen shears
- Spoon
- Cooling rack
Substitutions and Variations
- Use pears instead of apples
- Swap cream cheese for mascarpone
- Add chopped walnuts or pecans for crunch
- Sprinkle coarse sugar on top before baking instead of glaze
- Use maple syrup in the glaze instead of milk
Make Ahead Tips
- Prep the apple filling and cream cheese mixture up to 2 days ahead
- You can fully assemble the braids and refrigerate overnight before baking
- Baked braids can be frozen for up to 1 month and reheated in the oven
Instructions
Step 1: Make the Apple Filling
In a small skillet over medium heat, melt 2 tbsp unsalted butter. Add 2 diced medium apples, 2 tbsp brown sugar, and 1 tsp cinnamon. Cook for 5–7 minutes until apples are soft but not mushy. Let cool.
Step 2: Make the Cream Cheese Filling
In a bowl, mix 4 oz softened cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract until smooth.
Step 3: Roll Out the Puff Pastry
Unfold 1 sheet of thawed puff pastry on a lightly floured surface. Roll it out slightly to smooth creases. Move it to a parchment-lined baking sheet.
Step 4: Add the Fillings
Spoon half of the cream cheese mixture down the center third of the puff pastry. Top with half the cooled apple mixture.
Step 5: Braid the Pastry
Using a knife or kitchen shears, cut diagonal slits (about 1-inch apart) on both sides of the filling. Fold the strips over, alternating sides to form a braid.
Step 6: Egg Wash
In a small bowl, whisk 1 egg with 1 tbsp milk. Brush it gently over the braided pastry.
Step 7: Bake
Repeat the filling and braiding with the second sheet of puff pastry. Bake both braids at 375°F (190°C) for 25–30 minutes, or until golden brown and puffed.
Step 8: Add Glaze (Optional)
Mix 1/2 cup powdered sugar with 1–2 tsp milk until smooth. Drizzle over the cooled braids.
Leftovers and Storage
- Store in an airtight container at room temp for 1 day or refrigerate up to 3 days
- Reheat in the oven at 325°F for 5–8 minutes to bring back crispiness
- Can freeze baked braids up to 1 month—thaw and reheat before serving
What to Serve With
- Hot coffee or chai
- A scoop of vanilla ice cream
- Greek yogurt and berries for a brunch spread
- A drizzle of warm caramel sauce
FAQ
Can I use homemade puff pastry?
Yes, but store-bought is quicker and still delicious.
Can I make this without cream cheese?
You can skip it or use sweetened mascarpone or ricotta.
Can I use canned apple pie filling?
Yes, but reduce the sugar a bit since it’s already sweet.
Do I need to peel the apples?
It’s better peeled so the texture stays soft and smooth.
Can I make one big braid instead of two?
Yes, just adjust baking time—check for doneness in the middle.
Hope You Try It!
This Apple Cinnamon Cream Cheese Danish Braid is one of those recipes that looks like you spent hours in the kitchen, but really didn’t. It’s buttery, sweet, and has just the right balance of textures. If you give it a go, I’d love to hear how it turned out! Leave a comment with your results or any questions—I’m happy to help!
