Delicious pastry for breakfast or dessert. This Apple and Cheese Danish can be eaten both warm or cold. It’s as good as any pastry you’d buy in a coffee shop or bakery.
Lightly grease a baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15x10-inch rectangle. Transfer to the prepared baking pan, pressing pastry to edges of the pan. Bake about 12 minutes or until golden (pastry will puff and shrink from sides of the pan). Cool pan on a wire rack.
While the pan is cooling, in a large skillet heat butter over medium heat until melted. Add apples; cook about 8 minutes or until apples are crisp-tender, stirring occasionally. In a small bowl, combine 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Add caramel sauce. Cook and stir over medium-low heat for 2 minutes more. Set aside.
In a medium mixing bowl, beat cream cheese and the remaining 1/2 cup granulated sugar with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry within 1 inch of the edges. Spoon apple mixture over cream cheese mixture.
On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13x10-inch rectangle (make sure pastry is large enough to completely cover apple mixture). Place on top of the apple mixture. Lightly press edges of the top pastry to edges of the bottom pastry. Lightly top pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. Sprinkle sugar and remaining 1/2 teaspoon cinnamon over pastry.
Bake 35 to 40 minutes or until pastry is slightly puffed and golden. Cool completely on wire rack. Serve warm.
Notes
To Store: Place any leftovers in an airtight container and cover. Store in the refrigerator for a few days.*Adapted from a Better Homes and Garden Recipe.