Toffee Apple Danish

Toffee Apple Danish


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Give this recipe a try for the flakiest, tastiest breakfast pastry ever! Smooth and buttery toffee comes together with fresh apples for a mouthwatering way to start or end your day.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 1 pkg. frozen puff pastry sheets, thawed
  • 2 T. butter
  • 2 1/2 lb. granny smith apples, peeled, cored, and thinly sliced
  • 1 C. granulated sugar
  • 2 T. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 8-oz. pkg. cream cheese, softened
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 C. toffee bits
  • 1 T. milk
  • 2 T. coarse sugar

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Preheat your oven to 375°F and grease a large baking sheet. Unfold puff pastry sheets onto a floured surface. Roll each into a 15x10-inch rectangle. Transfer one sheet to your prepared baking sheet and pinch the edges. Bake for 12 minutes. Meanwhile, melt butter in a large skillet. Add apples and cook for eight minutes, stirring occasionally. In a small bowl, mix together flour, nutmeg, half of the sugar, and half of the cinnamon. Sprinkle over the apples and stir for two minutes. Remove from heat and set aside. In a large bowl, beat together cream cheese and remaining sugar until smooth. Mix in egg and vanilla until combined. Spread mixture over baked pastry sheet to within one-inch of each edge. Pour apple mixture over cream cheese and sprinkle with toffee. Place the other pastry sheet on top of the apple mixture and press the top edges to the bottom edges. Brush with milk and sprinkle with sugar and remaining cinnamon. Cut two slits into the top of the pastry and bake for 35 minutes. Let stand for 30 minutes before serving.

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