Apple Cream Cheese Braid Danish – A tender apple danish with cream cheese filling. This braid is beautiful for a brunch or dessert buffet. A stunning dessert that’s perfect for fall.
I love day dreaming about food. It’s fun. Try it some time if you never have.
I love dreaming up plans for what’s in season. Now this is by no means some radically new concoction. But I made up this sweet dough and couldn’t wait to pair it with apples and cream cheese for fall.
If the thought of a braid intimidates you don’t let it. I used to look at recipes like this and think no way. But it’s much easier than it looks. I promise.
Just promise that you’ll use well-floured parchment or a silicone mat so it won’t stick on you. Because then you might just want to throw in a ball and hurl it at the wall. It’s not like I’ve ever wanted to do that with dough before. *wink*
I’m not usually a danish type girl. But when I do think of danish I think of….You know that stuff that starts with and E* and comes in a blue and white box at the grocery store. Decent stuff but I don’t buy it. I’ve had it before though.
This ended up being so much better than even in my day dream. So much better than E*.
I’m hooked. I’m already dreaming up what else I can combine it with or how to switch it up.
This apple cream cheese braid danish oozes with cinnamony goodness. Yup. There goes spell check. Cinnamony isn’t even a word. C’mon how is that possible?
Appley – Cinnamony – Cream Cheesy goodness. Oh cheesy is a word. Good. One out of three ain’t bad. Don’t tell anyone that I just used words that aren’t words.
Love you all!
Thanks for stopping by!
Apple Cream Cheese Braid Danish
- 6 Tablespoons butter softened
- 1/4 cup water
- 1/2 cup milk not skim- I used 2%
- 3 Tbsp sugar
- 2 teaspoons active dry yeast
- 2 1/4 - 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 2 medium-large apples peeled and chopped
- 1 Tablespoon butter
- 3 Tablespoon sugar
- 1 teaspoon cinnamon
- 1 Tablespoon cornstarch
Cream cheese filling
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 teaspoon Vanilla
- 1 teaspoon lemon juice
Vanilla Drizzle (optional)
- 1 1/2 cup powdered sugar
- 5 5 1/2 teaspoons milk
- 1/4 teaspoon vanilla
Heat butter, sugar, water and milk to 120F.
Combine 2 cups flour, salt and yeast in a medium bowl. Make a well in the center. Add butter mixture. Mix in additional 1/2 cup flour and egg. Knead on low speed for about 7-8 minutes scraping down bowl as needed. Add additional 1/2 cup of flour while kneading if necessary. Dough should be smooth.
Place dough in a greased bowl. Cover with plastic wrap. Let it rise for about an hour or until doubled in bulk.
Meanwhile, over low heat combine apples, butter, sugar, cinnamon and cornstarch. Heat until apples are softened, about 5-7 minutes. Set aside to cool.
In a small bowl combine cream cheese, sugar, vanilla and lemon juice. Mix until smooth.
After dough has doubled in bulk. On floured parchment or silicone mat roll out dough into a large rectangle about 12 x 10.
Spread cream cheese filling down the center. Arrange apple mixture on top.
Using a pizza cutter cut diagonally from end of dough towards center in 1 inch strips. Do this on both sides.
Starting on one side of the braid pull one strip up and over the braid. Repeat with the other side. Continue alternating until braid is complete.
Cover loosely with plastic. Let rise for about 30-40 minutes.
Bake at 350 for about 20-25 minutes or until braid is golden brown.
Combine powdered sugar, milk and vanilla. Drizzle over braid. Serve warm or allow to cool and then serve. Delicious either way.
Inspiration from: Baking Illustrated
Join the newsletter
Get your FREE copy of Irresistible Bread Recipes when you sign up to receive our emails.