These apple cheese danishes are the perfect breakfast treat throughout the week or can round out a brunch feast for the weekend!
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!
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.