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–+ servings
A braided pastry filled with cinnamon and apples, drizzled with white icing and caramel sauce, sits on brown parchment paper.

Puff Pastry Cream Cheese Caramel Apple Braid

This easy Cream Cheese Caramel Apple Braid tastes like a caramel apple cheesecake wrapped in flaky, buttery puff pastry! It’s made with canned caramel apple pie filling, a sweet cinnamon cream cheese layer, and puff pastry—so you get a gorgeous fall dessert without making homemade apple pie filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings

Equipment

Ingredients
  

For the braid:
  • 1 sheet puff pastry thawed according to package directions
  • 21 ounce can caramel apple pie filling
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar plus more for sprinkling
  • ½ teaspoon cinnamon divided
  • ½ teaspoon vanilla extract
  • 1 large egg beaten
For the drizzle:
  • ½ cup powdered sugar
  • 1-2 tablespoons milk
  • 2 tablespoons caramel sauce I'm using caramel sauce ice cream topping

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. (If your puff pastry comes on parchment paper, just use that)
  2. In a small bowl, mix softened cream cheese, sugar, 1/4 teaspoon cinnamon, and vanilla until smooth using a hand mixer.
  3. Gently roll the thawed puff pastry out on a lightly floured silicone mat or cutting board to smooth the creases and until it's slightly longer, about 1/4" thick. Place puff pastry on the prepared baking sheet. (I leave it on the parchment paper, on my rolling mat, when rolling to transport easier to the sheet pan)
    A hand uses a gold rolling pin to flatten dough on a pink surface. Flour and baking tools are nearby on a wooden board and granite countertop.
  4. Cut diagonal strips about 1 inch apart on both sides of the filling using a sharp knife or pizza cutter.
    A hand uses a knife to cut parallel slits into a sheet of puff pastry dough placed on parchment paper, on a wooden surface.
  5. Spread the cream cheese mixture down the center third of the pastry.
    A sheet of pastry dough with diagonal slits on both sides, filled in the center with a creamy nut butter mixture, ready to be braided or folded before baking.
  6. Spoon caramel apple pie filling over the cream cheese. Use a slotted spoon if the filling has excess liquid.
    Unbaked braided pastry on parchment, with peach filling in the center and diagonal slits cut into the dough on each side, ready to be folded over the filling.
  7. Fold the top and bottom edges over the filling, then alternate folding the pastry strips over the filling to create a braid.
    Unbaked pastry braid with a fruit filling, made from strips of dough woven over each other, resting on a sheet of parchment paper.
  8. Brush the pastry with beaten egg and sprinkle with sugar, if desired and the remaining cinnamon.
    A hand uses a green brush to apply egg wash to a braided pastry on parchment paper, with a small bowl of egg wash nearby.
  9. Bake for 25–30 minutes, until puffed and golden brown.
  10. Cool for at least 15 minutes.
  11. Whisk powdered sugar and milk together. Drizzle over the cooled braid, followed by caramel sauce.
  12. Slice and serve immediately.

Nutrition

Calories: 284kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 38mgSodium: 149mgPotassium: 54mgFiber: 1gSugar: 14gVitamin A: 233IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg

Notes

Makes 8-10 slices.
For the best texture, I recommend serving it the same day.
Let it cool before drizzling. If the braid is piping hot, the icing will melt right off.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The puff pastry will soften as it sits. To crisp it back up, warm individual slices in a 325°F oven or toaster oven for several minutes.
I don't recommend microwaving it if you're trying to keep the pastry crisp.
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