Description
A delicious treat made with crescent rolls and filled with apple pie filling and cream cheese.
Ingredients
Scale
- 2 tubes crescent rolls or rounds
- 20 ounces apple pie filling
- 2 Tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2–3 teaspoons milk
- 5 Granny Smith Apples, cored, peeled and diced
- 1 1/4 cups water
- 3/4 cup granulated white sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1 Tablespoon fresh lemon juice
- 8 ounces cream cheese, softened
- 1/3 cup white granulated sugar
- 1 egg yolk, room temperature
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 2 Tablespoons water
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- 1 17 ounce box of Puff Pastry, thawed
Instructions
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper.
- If making apple pie filling from scratch, add 1 1/4 cups water, 1/4 cup cornstarch, 3/4 cup granulated white sugar, 1 teaspoon cinnamon, and 1 tablespoon fresh lemon juice and bring to a boil over medium heat while whisking constantly.
- Once the mixture begins to boil, stir and cook until thickened.
- Add the diced apples to the mixture and stir to combine. Turn temperature to low and simmer covered until apples are tender (approximately 8-10 minutes).
- In a medium mixing bowl, beat 8 ounces cream cheese until smooth.
- Add 1/3 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon juice; mix for 2 minutes or until smooth.
- Gently unroll the puff pastry and divide it into thirds along the seams and then into thirds again widthwise to create 6 squares.
- Place the squares on a baking sheet.
- Fold a square in half from corner to corner to create a triangle, with the open part facing up.
- Using a knife, slice 1/2 inch down from the top along both sides, without cutting through the bottom.
- Open the sliced dough and fold the corners over, creating a pocket.
- Fill each pocket with 1-2 tablespoons of the cream cheese mixture and top with 1-2 tablespoons of the pie filling.
- Brush with egg wash (beaten egg mixed with 2 tablespoons water).
- Bake for 12-14 minutes or until golden brown.
- Mix 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract to make the glaze.
- Drizzle over Danishes after they have cooled slightly. Enjoy!
Notes
- Each tube of crescent rolls makes approximately 4 Danishes.
- Use kitchen shears to cut the apples into small pieces for easier filling.
- These Danishes can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg