This Apple Pecan Streusel Danish is a twist on the classic Entenmann’s raspberry danish. Flaky puff pastry oozing with cinnamon spiced apples is topped with a sweet cream cheese glaze and crunchy pecan streusel. This danish is decadent, delicious and perfect for breakfast, brunch or dessert!
If you follow my blog*, you have gathered by now that I am a Savory type of girl. Not that I don’t appreciate sweets… because I do! And, I actually am quite good at baking (if I do say so myself). Plus I thoroughly enjoy it. It is just not my forte. My bread and butter, if you will.
Baking is personal to me. It’s my little escape from the food blogging-sphere. I find extreme peace in kneading bread or plopping balls of cookie dough onto sheet pans. I adore the way it fills your house with the smell of love. But if I stop to photograph the process… if I stop to work… I feel like, where do I go for some alone time? On top of that, baking is so gosh darn scientific, I prefer to leave providing you the recipes up to the extremely talented bake-tastic bloggers*.
However, this does not mean I will never provide you all with some baked goodies. I like you all entirely too much to deny you candy, sweet treats and the such.
Like this little number, I am sharing with you today! This is my spin on something I (and probably a lot of you) grew up with. A box of this was always on the counter in the kitchen, with a glaze smothered butter knife in the box. Totally calling out my name, begging me to cut off a small slice. Entenmann’s Raspberry Danish Twist.
This is my version – Apple Cinnamon Cream Cheese Danish Braid with Pecan Streusel Topping and Vanilla Glaze. Flaky puff pastry slathered with whipped and sweetened cream cheese, oozing with cinnamon spiced caramelized apples. Braided and generously topped with crumbles of soft, yet slightly crunchy, pecan streusel and lovingly drizzled with a sweet glaze kissed with vanilla.
On top of it being everything you totally need in your life, it is pretty easy to make. Sauté and caramelize some apples, whip some cream cheese, mix some streusel, assemble it all in store bought puff pastry, bake, and glaze.
The hardest part is sitting there, staring at the lovely and delectable cinnamon apple cream cheese danish braid and waiting on it to cool. The danish seducing you with its streusel topping, and the glaze slowly dripping down the sides. You, still staring, now with eagle like eyes, begging the damn thing to cool faster, so you can tear into that sucker like nobody’s business. Mehhh… now I want some more. Dang it.
Anyways, I wanted to include this danish as a part of the NSN thanksgiving series because, I know a lot of you will be having company staying with you for the holiday. I thought having this danish on your counter, for your guests to devour as they please, would make you look like the best host in the whole wide world. And, you want to look like the hostess with the mostess (or host with the most, for all you male readers), right??
Obviously, you must make this. In fact, make two. Because, you will totally need one all to yourself. Trust me on this. And, if you aren’t having company over… still make two. Trust me on that as well 🙂
So, strap on your apron, get ready to lick a few bowls clean, and bake these braided danishes with me. Enjoy!
*What you don’t follow my blog? Well you should! 🙂 Subscribing to email updates is free (Scroll Down and Sign Up!) or you should totally follow me on social media (Face Book, Pinterest, Twitter, Instagram) and allow me to bring deliciousness into your life. If you already follow me, thank you. Let’s be besties!
This Apple Pecan Streusel Danish is a twist on the classic Entenmann's raspberry danish. Flaky puff pastry oozing with cinnamon spiced apples is topped with a sweet cream cheese glaze and crunchy pecan streusel. This danish is decadent, delicious and perfect for breakfast, brunch or dessert!
- 1 Sheet Puff Pastry – thawed
- 1 Egg White (= 3 TBS)
- 2 tsp Water
- Cream Cheese Filling:
- 6 oz Cream Cheese
- 1/3 Cup Granulated Sugar
- 1 tsp Vanilla extract
- Apple Filling:
- ½ Cup Dark Brown Sugar , packed
- 2 tsp Cinnamon
- Pinch Nutmeg
- 4 TBS Unsalted Butter
- 1 Granny Smith Apple – peeled, cored and diced
- 1 tsp Lemon Juice
- ½ tsp Vanilla Extract
- Pecan Streusel Topping:
- 1 TBS All Purpose Flour
- 1 TBS Pecans – roughly chopped
- 1 TBS Old-Fashioned Rolled Oats
- 1 TBS Granulated Sugar
- 1 TBS Brown Sugar , packed
- ½ tsp Cinnamon
- 1 TBS Butter – cold and cubed
- 1 Cup Powdered Sugar
- 2-3 TBS Half and Half (can substitute milk or heavy cream)*
- ½ tsp Vanilla Extract
- Pinch of Salt
- Prepare the apple filling: In a small bowl whisk together sugar, cinnamon and nutmeg, lemon juice, vanilla extract and diced apples. Set aside
- Brown butter in a sauté pan over medium heat for 6-8 minutes, until nutty in smell and browned (not burnt) in color. Add the apple mixture to the pan. Sauté for 10-15 minutes, until caramelized. Transfer to a parchment paper lined sheet pan to cool completely.
- Prepare the pecan streusel topping: In a medium bowl combine all the ingredients, except for cubed butter, and mix well. Using a pastry cutter, fork, or your fingers, cut in the butter until the mixture resembles peas or coarse crumbs. Place the streusel topping in the refrigerator until ready to use.
- Prepare the cream cheese filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and the sugar on medium speed, about 2 -3 minutes, or until smooth. Add the vanilla extract and mix to combine. Set aside in the refrigerator until ready to use.
- Preheat your oven to 400 degrees F. Make the egg wash by combining the egg white with the water in a small bowl. Set aside.
- Assemble the Danish braid: Lightly flour a clean work surface and roll the puff pastry out to ¼’’ thickness. Transfer the rolled out puff pastry to a large baking sheet lined with parchment paper.
- Cut ½ - 1’’ wide strips diagonally on both sides of the puff pastry, leaving the center third of the puff pastry uncut.
- With an offset spatula, or butter knife, spread the cream cheese mixture in an even layer down the center off the puff pastry. Top the cream cheese with an even layer of the apple filling.
- Braid the puff pastry to enclose the filling, overlapping left strip with right strip (or vice versa)
- Use a pastry brush to apply the egg wash all over the top and sides of the braided Danish.
- Generously sprinkle the streusel topping all over the braided Danish.
- Bake the Danish braid for 20 – 25 minutes, until the top is golden brown, rotating the pan ½ way through cooking time.
- While braid is baking, prepare the glaze: In a small bowl, whisk together all the ingredients until well combined. If you want a thinner glaze add more half and half, 1 tsp at a time, until desired consistency. Set aside until ready to use.
- When braid is done baking, remove from oven and allow to cool slightly on pan for 5-10 minutes. Transfer the braid (still on parchment paper) to a clean work surface. Drizzle the braid with the glaze. Allow to cool at least another 10 minutes before cutting and serving.
*Assembly time of about 15 minutes
*For the glaze use 2 tablespoons of half and half if you like a thicker glaze, use 3 tablespoons if you want your glaze a little thinner.
*The braid can be stored, wrapped or in an airtight container, in the refrigerator for 4 days.
*The fillings and streusel can be prepared a day in advance and stored in covered containers in the refrigerator.