I just made Cream Cheese Filled Puff Pastry with apples and honestly it’s the sort of flaky, slightly scandalous pastry that will make you cancel plans.

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I love these Cream Cheese Puff Pastry With Apples because I can’t resist that flaky pastry and the tang of cream cheese, softened folded into sweet apple filling. Puff Pastry And Cream Cheese is my weakness, okay.

I adore the way Pastry With Apples gives a little bite, some caramel edge, and the glaze drizzle makes it loud. But it’s not precious.

It’s messy, sticky fingers and rich bites that make me grin. I think about them at weird hours, dreaming of warm layers and bright apples.

No guilt. Just want another one right now.

Seriously, give me more please.

Ingredients

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Puff pastry: flaky, buttery canvas that gets delightfully crisp and impressive-looking.
Cream cheese: tangy, creamy base that gives richness and a little protein.
Powdered sugar: sweetens smoothly, makes the filling and glaze silky.
Vanilla extract: adds warm, cozy aroma; use a bit for depth.
Egg: gives shine with the wash, and a touch of richness inside.
Apples: juicy, slightly tart bites that balance the sweet creaminess.
Unsalted butter: helps the apples caramelize and adds mellow fat.
Brown sugar: brings molasses notes and gentle caramel flavor to apples.
Lemon juice: brightens the fruit and prevents it from turning brown.
Cinnamon: classic warmth that feels homey without being overpowering.
Cornstarch: thickens the apple juices so your filling isn’t runny.
Salt: tiny contrast that makes the sweetness taste real.
Milk: thins the glaze so it drips prettily, not flat.
Coarse sugar: optional crunch and sparkle on top for show.
Pinch of extra vanilla: Basically, it makes things taste homemade and rounded.
Beat egg into filling? Plus, it adds silkiness and structure if you like.

Ingredient Quantities

2 sheets frozen puff pastry, thawed (about 17.3 ounces total)

8 ounces cream cheese, softened

1/3 cup powdered sugar, plus extra for glaze

1 teaspoon vanilla extract, divided

1 large egg, beaten (for egg wash and a bit in the cream cheese if you like)

2 medium apples (about 1 pound), peeled, cored and diced

2 tablespoons unsalted butter

2 tablespoons brown sugar, packed

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon cornstarch (to thicken the apple filling)

Pinch of salt

1 to 2 tablespoons milk (for glaze, adjust to desired thickness)

Coarse sugar or turbinado sugar for sprinkling, 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; keep the thawed puff pastry sheets on the counter so they stay pliable.

2. Make the apple filling: melt 2 tablespoons butter in a skillet over medium heat, add the diced apples, 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon lemon juice and a pinch of salt. Cook until apples soften, about 6 to 8 minutes.

3. Thicken the apples: stir in 1 teaspoon cornstarch mixed with a splash of cold water to avoid lumps, cook 1 more minute until glossy, then remove from heat and let cool while you prep the rest.

4. Make the cream cheese mixture: beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract; if you like a silkier texture add a tiny bit of the beaten egg (about 1 teaspoon), but that is optional.

5. Unfold the puff pastry and cut each sheet into 6 squares (you should have 12 total) or adjust size how you like; lightly brush the edges with beaten egg to help seal.

6. Assemble: put about 1 tablespoon cream cheese mixture onto the center of each square, top with 1 to 2 tablespoons of the cooled apple filling, fold or fold into a neat parcel and press edges with a fork to seal, or fold into rectangles — whichever shape you prefer. Chill on the sheet for 10 minutes if pastry got soft.

7. Brush each pastry with beaten egg wash, sprinkle coarse or turbinado sugar on top if using, and place on the prepared sheet spaced apart.

8. Bake at 400°F for 15 to 20 minutes until pastry is puffed and deep golden brown; rotate the pan halfway if your oven bakes unevenly.

9. Cool on a rack for 10 minutes. Make the glaze by whisking 1/3 cup powdered sugar with the remaining 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk to desired drizzle consistency. Drizzle over warm pastries and let set a few minutes before serving.

10. Tip: dont skip cooling the filling or sealing edges well or juices will leak; you can rewarm briefly before serving for best flakiness.

Equipment Needed

1. Baking sheet (lined with parchment paper)
2. Skillet or frying pan for the apple filling
3. Mixing bowls (one small for cream cheese, one medium for glaze)
4. Whisk and rubber spatula (for glazing and folding)
5. Wooden spoon or heatproof spatula (to cook the apples)
6. Pastry brush (for egg wash)
7. Sharp knife or pizza cutter and a ruler or bench scraper (to cut pastry into even squares)
8. Fork (to press and seal edges)
9. Wire cooling rack

FAQ

Do I have to fully thaw the puff pastry and how do I tell it's ready? Yes, thaw it in the fridge overnight or on the counter for 30 to 40 minutes until it's pliable but still cold. If it cracks when folded it's too cold, if it's sticky it's too warm.

Can I skip adding egg to the cream cheese filling? You can skip it. A beaten egg makes the filling a bit richer and sturdier after baking, but just using cream cheese, powdered sugar, and vanilla works fine too.

What apples work best and should I peel them? Tart-sweet firm apples like Granny Smith, Honeycrisp, or Fuji hold up best. Peeling is optional but the recipe calls for peeled so the texture is smooth. Dice small so they cook quickly.

How do I keep the pastry from getting soggy on the bottom? Cook the apple mixture until it's thick and glossy so extra juices are reduced. Brush a thin layer of beaten egg on the pastry base before adding filling to seal it and bake on a preheated baking sheet or stone for a crisp bottom.

Can I make these ahead or freeze them? Yes. Bake then cool completely. Freeze on a tray until firm, then store in airtight bags up to 1 month. Reheat in a 325 F oven until warm and crisp. You can also assemble and freeze unbaked, then bake from frozen adding a few extra minutes.

How do I get a shiny glaze and should I use coarse sugar? Mix powdered sugar, vanilla and a little milk for a simple glaze. Drizzle after cooling so it stays glossy. Sprinkle turbinado or coarse sugar on the pastry before baking for crunch and sparkle if you like.

Cream Cheese Puff Pastry With Apples Recipe Substitutions and Variations

Puff pastry: use frozen phyllo sheets (brush each layer with butter) or a refrigerated pie crust if you want something quicker and less flaky.
Cream cheese: swap for mascarpone for a richer, silkier filling or full fat ricotta that’s been whipped smooth for a lighter texture.
Powdered sugar: if you’re out, pulse granulated sugar in a blender or food processor until powdery, or use honey/maple syrup in the cream cheese but reduce any extra liquid elsewhere.
Cornstarch: use arrowroot powder for a clearer, glossy filling or 1 1/2 teaspoons all purpose flour as a pantry-friendly thickener (cooks a bit cloudier).

Pro Tips

1. Chill the filled pastries briefly before baking. If the cream cheese or apple mix gets too warm the butter layers in the puff will smoosh out and you’ll get a greasy sad pastry. Even 10 minutes in the fridge helps the seams hold and gives better lift.

2. Don’t overload each square. One heaping tablespoon of cream cheese and 1 to 2 tablespoons of apple is plenty. Too much filling will steam and leak no matter how well you seal it, and then the bottom won’t get crisp.

3. Seal edges with a fork and a little egg wash, and press firmly. If you have trouble, try folding the edges twice like a tiny pocket before crimping. Also poke a tiny vent with a toothpick if you fold into a closed parcel so pressure can escape.

4. Watch the oven, not the clock. Ovens vary a lot, so start checking at 12 minutes. You want deep golden everywhere, not just pale puff. If the tops brown too fast cover loosely with foil then finish baking so the centers cook through without burning the sugar.

Cream Cheese Puff Pastry With Apples Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made Cream Cheese Filled Puff Pastry with apples and honestly it's the sort of flaky, slightly scandalous pastry that will make you cancel plans.

Servings

servings

Calories

542

kcal

Equipment: 1. Baking sheet (lined with parchment paper)
2. Skillet or frying pan for the apple filling
3. Mixing bowls (one small for cream cheese, one medium for glaze)
4. Whisk and rubber spatula (for glazing and folding)
5. Wooden spoon or heatproof spatula (to cook the apples)
6. Pastry brush (for egg wash)
7. Sharp knife or pizza cutter and a ruler or bench scraper (to cut pastry into even squares)
8. Fork (to press and seal edges)
9. Wire cooling rack

Ingredients

2 sheets frozen puff pastry, thawed (about 17.3 ounces total)
8 ounces cream cheese, softened
1/3 cup powdered sugar, plus extra for glaze
1 teaspoon vanilla extract, divided
1 large egg, beaten (for egg wash and a bit in the cream cheese if you like)
2 medium apples (about 1 pound), peeled, cored and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar, packed
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch (to thicken the apple filling)
Pinch of salt
1 to 2 tablespoons milk (for glaze, adjust to desired thickness)
Coarse sugar or turbinado sugar for sprinkling, optional

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; keep the thawed puff pastry sheets on the counter so they stay pliable.
Make the apple filling: melt 2 tablespoons butter in a skillet over medium heat, add the diced apples, 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon lemon juice and a pinch of salt. Cook until apples soften, about 6 to 8 minutes.
Thicken the apples: stir in 1 teaspoon cornstarch mixed with a splash of cold water to avoid lumps, cook 1 more minute until glossy, then remove from heat and let cool while you prep the rest.
Make the cream cheese mixture: beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract; if you like a silkier texture add a tiny bit of the beaten egg (about 1 teaspoon), but that is optional.
Unfold the puff pastry and cut each sheet into 6 squares (you should have 12 total) or adjust size how you like; lightly brush the edges with beaten egg to help seal.
Assemble: put about 1 tablespoon cream cheese mixture onto the center of each square, top with 1 to 2 tablespoons of the cooled apple filling, fold or fold into a neat parcel and press edges with a fork to seal, or fold into rectangles — whichever shape you prefer. Chill on the sheet for 10 minutes if pastry got soft.
Brush each pastry with beaten egg wash, sprinkle coarse or turbinado sugar on top if using, and place on the prepared sheet spaced apart.
Bake at 400°F for 15 to 20 minutes until pastry is puffed and deep golden brown; rotate the pan halfway if your oven bakes unevenly.
Cool on a rack for 10 minutes. Make the glaze by whisking 1/3 cup powdered sugar with the remaining 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk to desired drizzle consistency. Drizzle over warm pastries and let set a few minutes before serving.
Tip: dont skip cooling the filling or sealing edges well or juices will leak; you can rewarm briefly before serving for best flakiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.