• Defrost the puff pastry for at least 45 minutes at room temperature. It needs to be just defrosted, but not too soft or warm.
• If the dough gets too warm, place it into the refrigerator for about 1 hour to chill; otherwise, the dough will be difficult to handle.

Making the Apple Filling:

• Prepare the apple pie filling first as it needs to cool. Peel, then finely dice the apples and place them into a small saucepan.
• Add the brown sugar, cinnamon, nutmeg, salt, and water. Stir to combine the ingredients.
• Cook the apples over medium heat for about 18 to 22 minutes. Keep the pan covered for the first 10 minutes, then uncover and cook the apples until they’re tender and the liquids have evaporated.
• Remove the apple pie filling from heat and place into the fridge to cool.

Making the Cheese Filling:

• For the cheese filling, place the softened cream cheese into a medium-sized mixing bowl. Beat the cheese with a mixer for a few minutes, until it’s creamy and smooth.
• Next, add the powdered sugar, vanilla, and sea salt. Mix again for a few minutes until the filling is smooth.

Making the Pastries:

• Line two large baking sheets with parchment paper or use silicon mats. Preheat the oven to 350°F.
• Unwrap the puff pastry and place onto your work surface. Use a rolling pin to gently shape the dough into a slightly larger rectangle, making the dough thinner.
• Spread the prepared cream cheese filling evenly to all the edges. Top with the cooled apple pie filling, spreading it evenly to the edges.
• Unwrap the second sheet of puff pastry on the side and shape/roll into the same sized rectangle. Transfer the second sheet of puff pastry onto the first sheet, pinching the dough around the edges.
• Use a bench scraper or a flat knife to score then cut the dough vertically into 1-inch-thick strips.
• If the dough is stuck to your work surface, use a bench scraper or spatula and slide it underneath each strip to get it unstuck.
• Gently stretch each strip of dough until it’s almost doubled in length, then twist the dough from both sides. Shape the twisted dough into a bun, tucking the tail-end underneath. Watch my video tutorial to see how I shape the pastries.
• Place the shaped pastries onto the prepared baking sheet. Beat together the egg and water in a small bowl, then use a pastry brush to apply to the pastries, coating them generously.

Baking Instructions:

• Bake the cheese Danishes at 350°F for 23 to 25 minutes until the tops start to turn golden. Lay a large sheet of foil over the pastries and continue to bake for an additional 25 minutes, until the pastries are golden brown and baked through.
• Total baking time is around 45 to 50 minutes. Bake one baking sheet of pastries at a time on the middle oven rack.
• Once the pastries are done baking, let them cool on the baking sheet for about 10 minutes, then transfer onto a wire rack to cool completely.
• You can enjoy these apple pastries right away while they’re still warm with coffee or tea. Store any leftover pastries in a sealed container or bag at room temperature.