I folded sweet cream cheese and bright fresh apple slices into flaky pastry to create an Apple Puff Pastry that sits proudly among Puff Pastry Recipes With Cream Cheese and hides a surprising detail you’ll want to try.

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I love a recipe that looks fancy but is stupid easy, and this Apple Puff Pastry does exactly that. I pile a sweet cream cheese filling with sharp Granny Smith apples into flaky pastry and it somehow reads like a Puff Pastry Apple Pie Recipe without the drama.

The braid comes out golden, a little imperfect, and somehow way more impressive than the effort warrants. I always tell myself to plan ahead and then dont, so its perfect for last minute dessert plans or when you want something better than store bought.

One bite and you’ll know why I keep making it.

Ingredients

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Flaky store-bought dough loaded with butter and carbs, indulgent, not exactly health food.
Rich, creamy, adds tang and fat, some protein, makes filling smooth and lush.
Tart-sweet fruit, gives fiber, natural sugars and bright acidity, keeps it fresh.
Adds caramel sweetness and moisture, mostly simple carbs so eat in moderation.
Warm spice with antioxidants, low calorie, great for flavor without added sugar.
Brightens flavors, adds acidity, a little vitamin C, keeps apples from browning.
Gives glossy golden finish, tiny extra protein, mostly just for look and texture.
Thickens juices without changing flavor, adds no calories, keeps filling neat.

Ingredient Quantities

1 (17.3 ounce) package frozen puff pastry thawed (2 sheets)

8 ounces cream cheese softened

1/3 cup powdered sugar

1 teaspoon vanilla extract

Pinch of salt

3 medium apples about 1 to 1 1/4 lb Granny Smith or Honeycrisp

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

1 tablespoon unsalted butter

1 large egg for egg wash

1 tablespoon milk or water

2 tablespoons turbinado or coarse sugar optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; thaw the 1
7.3 ounce puff pastry (2 sheets) in the fridge or on the counter until pliable but still cool.

2. Beat 8 ounces softened cream cheese with 1/3 cup powdered sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth and spreadable; set aside in fridge so it firms a little.

3. Peel, core and thinly slice 3 medium apples (about 1 to 1 1/4 lb total), toss them right away with 1 tablespoon lemon juice so they dont brown.

4. In a bowl mix the sliced apples with 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and 1 tablespoon cornstarch until evenly coated; if apples are super juicy add another 1/2 tablespoon cornstarch.

5. On a lightly floured surface or on the parchment, roll each puff pastry sheet into roughly a 10×12 inch rectangle; trim edges if needed and cut 1 inch wide strips along the two long sides leaving a 3 to 4 inch center section uncut for the filling.

6. Spread half the cream cheese mixture down the center of each pastry rectangle, leaving a 1/2 inch border; pile the apple mixture over the cream cheese in an even line but dont overfill or juices will leak.

7. Fold the top and bottom edges over the filling, then braid the side strips over the filling by folding them alternately from each side to form a neat braid; press the ends together and tuck them under the braid so it wont unravel.

8. Whisk 1 large egg with 1 tablespoon milk or water to make an egg wash and brush the braid all over; dot the top with small bits of 1 tablespoon unsalted butter and sprinkle 2 tablespoons turbinado or coarse sugar if using.

9. Bake on the middle rack for 20 to 25 minutes or until the pastry is puffed and deep golden brown, rotate the pan once halfway if your oven is uneven; if juices bubble too much, place foil under the parchment to catch drips.

10. Let the braid cool 10 to 15 minutes before slicing so the filling sets a bit, serve warm or at room temp; tip: make it ahead, reheat at 350°F for 8 minutes to regain crispiness.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper
2. Large mixing bowl (for apples)
3. Medium bowl (for cream cheese and egg wash)
4. Electric hand mixer or whisk (for the cream cheese)
5. Rubber spatula or offset spatula (to spread the filling)
6. Cutting board and a sharp chef knife (for peeling and slicing apples)
7. Rolling pin or clean floured surface (to roll the pastry)
8. Pastry brush (for egg wash)
9. Measuring cups and spoons

FAQ

Q: Can I use other apples besides Granny Smith or Honeycrisp? A: Yes, you can, most baking apples work fine like Fuji or Gala, but Granny Smith and Honeycrisp hold their shape and give a nice tart sweet balance, so they are my top pick.

Q: How do I stop the pastry from getting soggy under the apples? A: Pat the apple slices dry, toss them with the cornstarch and sugar before filling, and leave a one inch pastry border so juice wont seep out. You can also cook the apples a few minutes in a skillet to release extra moisture, then cool before adding to the pastry.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and freeze unbaked braids on a baking sheet until firm, then wrap and freeze. Bake from frozen, add a few extra minutes to the baking time, or thaw overnight in the fridge and bake as usual. Baked leftovers keep two to three days in the fridge and reheat crisp in a warm oven.

Q: My puff pastry shrinks while baking, what am I doing wrong? A: Usually that happens if the pastry was over handled or not cold. Keep sheets cold until just before filling, work quickly, and avoid stretching the dough when sealing the edges. Chill the assembled braid for 10 to 15 minutes before baking to help it keep its shape.

Q: Any tips for the cream cheese layer so it does not weep? A: Use softened but not melted cream cheese, beat it smooth with powdered sugar and vanilla until just combined. If its very soft, chill the mixed filling briefly before spreading so it stays put while you layer the apples.

Q: I dont want to use an egg wash, is there an alternative? A: Sure, brush the pastry with milk or a little cream instead to get some color. For a sweeter shine you can brush with a thin apricot jam glaze after baking. If you need vegan options, use a plant based milk.

Apple Puff Pastry (Easy Pastry Braid Recipe) Substitutions and Variations

Puff pastry → store-bought pie crust or crescent roll dough. Pie crust won’t puff as much but still tasty; if using crescent dough press seams together and chill it so it holds shape and gets some lift.
Cream cheese → mascarpone or well-drained ricotta. Mascarpone is almost identical in richness, ricotta makes a lighter filling — blitz ricotta in a food processor and add a little powdered sugar for smoother texture.
Cornstarch → arrowroot or all-purpose flour. Use arrowroot 1:1 for a clear glossy filling, or use flour at about double the amount and cook a bit longer to remove raw flour taste.
Light brown sugar → granulated sugar + molasses or pure maple syrup. For brown sugar mix 1 cup sugar with 1 tbsp molasses, or swap with maple syrup but reduce other liquids slightly and toss apples quickly so they don’t get soggy.

Pro Tips

– Keep the pastry cold and give it a short chill after assembling. If you chill the braided sheet 10 to 15 minutes before egg wash it holds its shape better, the layers puff up more and you’re less likely to get a leaky mess when baking.

– Control apple juice by either adding a little extra cornstarch or quickly sauteeing the slices first. Cook them with the butter, brown sugar and cinnamon for 2 to 4 minutes just to take off some moisture, then cool before piling on the cream cheese so the filling doesnt make the pastry soggy.

– Use a rimmed baking sheet and catch drips. Put a second sheet or foil under the parchment if your apples are juicy, rotate the pan halfway through baking and if the top gets too dark tent lightly with foil so the middle can finish cooking without burning.

– Let it rest then reheat smart. Wait 10 to 15 minutes before slicing so the filling sets, slice with a serrated knife for cleaner cuts, store loosely covered at room temp up to a day, and revive crispiness in a 350 degree oven for 8 to 10 minutes rather than zapping it in the microwave.