cream cheese pastry

Caramel Apple Cheese Pastry is loaded with everything you love about autumn on a flaky crust. It's packed with apples, cinnamon, cream cheese and pecans, then topped with homemade caramel sauce for a sweet fall treat!

Caramel Apple Cheese Pastry

(21 ounces) apple pie filling

puff pastry sheet (I use Wewalka)

(8 ounce) pkg. cream cheese

Tablespoons sugar

cinnamon

pecans

brown sugar

butter

half and half cream

vanilla

Empty can of apple pie filling into a bowl and chop it into smaller pieces.

Roll puff pastry on parchment paper onto a sheet pan or cookie sheet. Roll edges all the way around. Spread apple pie filling on top of puff pastry.

With a mixer, blend cream cheese, sugar and egg together. Add cinnamon and mix well. Add tablespoons of cream cheese mixture on top of apples.

Swirl cream cheese mixture into apple pie filling with a knife. Sprinkle with a dusting of cinnamon.

Spread chopped pecans over cream cheese mixture.

Bake puff pastry at 400 degrees for 20 to 25 minutes until crust is puffy and golden brown. Cool 30 minutes and slice into rectangles.

Mix brown sugar, butter, and cream in a saucepan over medium heat. Whisk for 5 minutes until it begins to thicken. Add vanilla and stir. Cool for 10 minutes, then drizzle over slices of apple pastry. Keep leftover caramel sauce in the refrigerator in a mason jar or sealed container.

Caramel with cream cheese and apples and pecans? I think I'm in heaven.

What is not to love in this recipe?  It just says fall to me. I can’t wait to taste this scrumptious recipe!

These Danish pastries are made completely from scratch, taste just like a bakery, and are easier than you&#039;d think. Top with all of your favorite fillings!

Danish Pastries

unsalted butter (divided)

all-purpose flour

sugar

instant yeast

salt

vanilla extract

milk

eggs

cream cheese (at room temperature)

fruit jam, preserves,

water

Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).

In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.

Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won&#039;t completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)

Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

Make the Butter Block: Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.

Gently pound and roll the butter until it&#039;s about 6&quot; x 9&quot;. The pieces may or may not meld together.

Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6&quot; x 9&quot; each.

Laminate the Dough: Roll the dough into a rectangle 12&quot; wide x 24&quot; long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.

Turn the dough so a 12&quot; side is closest to you. Roll the dough into a 10&quot; x 24&quot; rectangle. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6&quot; x 10&quot;.

Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.

Remove the dough from the refrigerator, and again roll it into a rectangle about 10&quot; x 24&quot;. Fold it into a packet as you did in step #9; it&#039;ll be about 7&quot; x 12&quot;. Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for at least 2 hours, or up to 16 hours.

Make the Cheese Filling (if using): Combine all of the ingredients in a medium bowl, stirring until smooth.

Assemble the Pastries: When you&#039;re ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You&#039;ll work with this piece first; re-wrap and return the remainder to the refrigerator.

Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3&quot; to 3 1/2&quot; rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a baking sheet lined with parchment paper or a silicone baking mat.

Working with one-half of the remaining dough at a time, repeat the process; you&#039;ll finish with three baking sheets, each with 12 dough rounds.

Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they&#039;ll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.

Use your fingers to press the centers of the dough rounds as flat as possible, leaving the &quot;sidewalls&quot; puffed. Spoon a heaping teaspoon of filling into the well of each round.

Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.

Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.

Make the Glaze: In a small bowl, whisk the powdered sugar and milk to make a &quot;drizzlable&quot; glaze. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached.

Drizzle the glaze atop the pastries. Serve warm or at room temperature.

https://embed.mediavine.com/videos/zi7szzehqkgn0vcgg4id

These are the best Danish pastries you'll ever taste! Easier to make at home than you'd think, and you can top them with all of your favorite fillings.

A simple and fluffy cream cheese pastry that whips up in no time at all, perfect for tarts, pies or small hors d&#039;oeuvres.

Cream Cheese Pastry

oz cream cheese

Sugar

Mix together the cream cheese, sugar and butter until well blended

Mix the four in a bit at a time until it is incorporated.

Shape the dough into a ball, put it into a closed container or wrap it in plastic wrap and put it into the refrigerator until ready to use.

Preheat your oven to 325 °F.  Get out a 12 well muffin tin

Remove the Cream Cheese Pastry from the fridge and divide it into 12 balls

Press the dough into each one, into the bottom and up the sides

Bake in the oven for 15-25 minutes, until the pastry is golden brown

Baking Tart Shells

Cream cheese pastry works well with just about any filling from sweet to savory.

unsalted butter, softened

cream cheese (softened)

heavy whipping cream

Mix all but flour and salt

Add in flour and salt until combined and holds together in ball.

Turn into well floured surface, and divide into three balls.

Refrigerate 30 minutes.

Take out one ball at a time, and roll dough out, center to edges, turning frequently until 12 inches wide.

Use a biscuit cutter, or round cookie cutter, or lid to a jar, etc. to cut out your dough

Fill, seal, and freeze or bake.

When baking, brush with egg whites, then bake at 350 for 25 mins

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Caramel Apple Cheese Pastry

Danish Pastries

Cream Cheese Pastry

Cream Cheese Pastry

Top 4 cream cheese pastry recipes from across the web

The most viewed cream cheese pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Cheese Pastry

Danish Pastries

Cream Cheese Pastry

Cream Cheese Pastry

The most viewed cream cheese pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine