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Apple Puff Pastry with Cream Cheese and Cinnamon Recipe

★★★★★

4.9 from 88 reviews
  • Author: Julian
  • Total Time: 1 hour
  • Yield: 2 pastries, serves 6-8 1x

Description

This Apple Puff Pastry recipe combines tender cinnamon-spiced apples and creamy sweetened cream cheese wrapped in flaky puff pastry. The braided presentation makes it perfect for breakfast, brunch, or dessert. Finished with an egg wash and a sprinkle of coarse sugar, it bakes to a beautiful golden brown with a crisp, buttery crust.

Ingredients

Scale

Apple Filling

  • 2 Granny Smith apples, peeled, core removed and diced into small pieces
  • 3/4 cup water
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon cinnamon

Cream Cheese Filling

  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Pastry & Topping

  • 1 box puff pastry sheets
  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar for topping

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Make Apple Filling: In a medium saucepan over low heat, combine water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a boil while stirring constantly to avoid lumps.
  3. Thicken Apple Sauce: Keep stirring for 3-4 minutes until the mixture thickens into a sauce.
  4. Cook Apples: Add the diced apples to the thickened sauce, stir well, and let it simmer gently for 8-10 minutes so the apples soften and absorb flavors.
  5. Cool Filling: Remove the apple filling from heat and allow it to cool completely before assembling the pastries.
  6. Prepare Cream Cheese Filling: In a medium bowl, beat the cream cheese until fluffy (2-3 minutes). Add sugar, egg yolk, lemon juice, and vanilla extract, then continue beating until well combined.
  7. Prepare Puff Pastry: Lightly flour a surface and gently roll the puff pastry sheets a few times to loosen them.
  8. Fill Pastry with Cream Cheese: Spoon half of the cream cheese mixture down the center of each puff pastry sheet, leaving about 1 1/2 inches free at each end for folding.
  9. Layer Apple Filling: Once cooled, add about three heaping tablespoons of the apple mixture over the cream cheese on each pastry, spreading gently.
  10. Cut and Fold Pastry Ends: Cut two 1-inch slits at each end of the pastry, then fold these ends over the filling to secure and prevent leakage.
  11. Cut Side Strips: At an angle, cut off the top and bottom side edges and make vertical cuts along the pastry sides, being careful not to cut too close to the filling.
  12. Braid the Pastry: Starting with the secured ends, fold each cut strip over the filling, alternating sides to create a braid pattern, and press gently to secure.
  13. Make Egg Wash: Whisk together the large egg and water.
  14. Apply Egg Wash and Sugar: Brush the egg wash evenly over both pastries and sprinkle them with coarse sugar for a sparkling finish.
  15. Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown and puffed.

Notes

  • Use Granny Smith apples for a tart contrast that holds shape well during cooking.
  • Ensure the apple filling is fully cooled before assembling to prevent puff pastry from becoming soggy.
  • Chill the cream cheese beforehand for easier beating and fluffier filling.
  • Puff pastry can be substituted with homemade or store-bought sheets; just make sure they are thawed properly before use.
  • Egg wash gives the pastry a beautiful golden color and helps the coarse sugar stick.
  • Store leftovers in an airtight container and reheat in the oven to keep the pastry crisp.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple puff pastry, cream cheese pastry, cinnamon apple dessert, baked dessert, puff pastry dessert

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Find it online: https://juliandempsey.com/apple-puff-pastry-with-cream-cheese-and-cinnamon-recipe/