It’s easy to make your own crispy, crunchy, savory danishes at home with pre-made frozen puff pastry! You know I love this stuff. I’ve used it to make sausage rolls, pumpkin rolls, and an epic roast beast! You can find vegan friendly puff pastry in the frozen food aisle of most grocery stores.
In fact, I just realized that Tenderflake and Pepperidge Farms are accidentally vegan. That’s great news for me, cause that means I can make recipes like these apple cheese danishes for you!
I’m addicted to these and you will be too. My goal is to get these sold at Costco or some other big box store! Imagine?!
Check the how-to video below to see how I made these apple cheese danishes as well as the everything danishes, or keep scrolling for the recipe.
vegan apple cheese danishes
These apple cheese danishes are the perfect breakfast treat throughout the week or can round out a brunch feast for the weekend!
- 2 pkg (each 500 g) vegan frozen puff pastry, thawed overnight in the fridge
- all-purpose flour, for dusting
- 1 green apple (sliced 1/8-inch thick on a mandolin, cut in half)
- 1 tbsp lemon juice
- 1 pkg vegan cheddar cheese slices (such as Daiya), cut in half
- 3 tbsp demerara sugar, for sprinkling
- 1/4 C melted vegan butter, for brushing
Preheat the oven to 425°F.
Prepare the apple slices by gently combining lemon juice and sliced apple in a bowl to prevent the slices from browning. Set aside in the fridge to chill until needed.
To prepare the puff pastry, lightly flour your work surface. Take the first package of thawed puff pastry and divide it in half, so it’s easier to work with. Refrigerate the other half to keep it cold until needed.
Using a rolling pin, roll out the the dough half into an 8 x 10-inch rectangle. Use a ruler to measure out 4 squares of dough 4 x 5-inches each. Use a dough cutter or a knife to cut out the 4 squares, trimming the edges so they’re straight, if needed.
Place the squares of dough on a parchment lined baking sheet and chill in the fridge while you work with the other dough half. Repeat rolling out the other dough half, so you have 4 more squares. Place these on the baking sheet in the fridge, and return the baking sheet to the fridge while you work with the second package of puff pastry.
Repeat rolling and cutting out the dough squares to the same dimensions as above. Once you have 8 more squares of dough, use a round cookie cutter about 2 1/2 to 3-inches in diameter, to punch out holes into the center of each of these 8 squares.
To assemble the danishes, brush melted butter onto the chilled dough squares (the ones without the holes) from the fridge. Starting and finishing with apple slices, layer alternate slices of apple and cheese and place the filling on the square bottoms. Now take one of the dough squares with a hole and place it on top of the apple and cheese layers. Brush the top with melted butter and sprinkle the top with demerara sugar. Repeat with the remaining pastry until you have 8 danishes total.
If the dough has become warm or quite soft while assembling these, place all the assembled danishes on the baking sheet in the fridge to chill and firm up before baking. This will help puff the pastry better!
Bake for 12 to 14 minutes until golden brown. Serve immediately.
These are best eaten on the day they’re baked, but you can store leftovers in the fridge and warm in the oven before eating again.