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Cream Cheese Danish

Perfect for a special brunch, these danish look great and are so easy. Made with Musselman’s Apple Butter.

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  • 2 sheets puff pastry, thawed according to package directions
  • 4 ounces cream cheese, softened
  • 2 Tablespoons sugar
  • 1 egg yolk, room temperature
  • ¼ cup MUSSELMAN’S® Apple Butter
  • ½ teaspoon vanilla extract
  • 1 egg white, room temperature
  • ¾ cup powdered sugar
  • 2 Tablespoons milk
  • teaspoon vanilla extract


  1. Step 1
    Peheat oven to 400°F. Line two baking sheets with parchment paper.

  2. Step 2
    In a large mixing bowl, beat together cream cheese and sugar untiil smooth.  Beat in the egg yolk then beat in the apple butter and vanilla.

  3. Step 3
    On a lightly floured surface, unfold one of the puff pastry sheets. Roll it out slightly to a 10 X 10 square. Cut the dough into four even squares.  Repeat with the second puff pastry sheet. 

  4. Step 4
    Spoon about 1-2 heaping tablespoons of apple butter filling into the center of each square and spread evenly with a knife.  Fold each corner in towards the center, making an X. Place on the baking sheet. At this point if dough feels too warm, refrigerate for 15 minutes.

  5. Step 5
    In small bowl, beat together the egg white and a little bit of water. Brush the tops of each danish. Bake for 20 minutes or until the dough is puffed and golden brown. Cool 15 minutes.

  6. Step 6
    After 15 minutes, make the glaze.  In large bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla. If it's too thick, add the remaining milk. Drizzle over top of each danish.

  7. Step 7
    Serve warm or at room temperature. Store in an airtight container in the fridge for up to 2 days.

What others are saying about this recipe

  1. Sandra says:

    I love Musselman’s products has been part of my family all my life 69

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