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Apple Cheese Danishes


Look for pressed cottage cheese in the dairy case of the grocery store. Use 10% cheese for its rich and creamy taste. This is not the place for low-fat cheese – you won't get the desired creamy texture.

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  • GLAZE:
  • 2 cups Granny Smith apples, diced and peeled
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cinnamon
  • 2 teaspoons cornstarch
  • 1 pkg pressed cottage cheese
  • 1 egg yolk
  • 1/4 teaspoon vanilla
  • 1 egg
  • 1 package frozen puff pastry thawed
  • 1/3 cup icing sugar
  • 2 teaspoons milk


Servings 8
Preparation time 45mins
Cooking time 90mins
Adapted from


Step 1

In saucepan over medium heat, cook apples, 2 tablespoons of the sugar, the lemon juice, cinnamon and 1/3 cup water until apples are tender yet still retain their shape, 8 to 10 minutes.

Whisk cornstarch with 2 tablespoons water; stir into apple mixture. Cook, stirring, until thickened, about 1 minute. Let cool.

Meanwhile, stir together cottage cheese, egg yolk, vanilla and remaining sugar; set aside.

In small bowl, beat egg with 2 teaspoons water for egg wash; set aside.

On lightly floured surface and working with 1 sheet at a time, cut pastry into four squares.

Spoon rounded 1 tablespoon of cheese mixture onto centre of each square; using back of spoon, spread diagonally almost but not all the way to opposing corners. Repeat with apple mixture.

Brush edges of pastry lightly with egg wash. Fold uncovered corners inward over filling, overlapping at centre. Transfer to parchment paper–lined baking sheets; brush with egg wash. Refrigerate for 30 minutes or for up to 4 hours. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 6 to 8 minutes to cooking time.)

Bake, 1 sheet at a time, in centre of 425°F (220°C) oven until puffed and golden, 15 to 18 minutes. Let cool for 5 minutes.

Glaze: Meanwhile, whisk icing sugar with milk until smooth; drizzle over danishes. Serve warm or at room temperature.

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