Cinnamon Apple Pie Cream Cheese Tarts Easy Puff Pastry Dessert

The first time I pulled a tray of cinnamon apple pie cream cheese puff pastry tarts from the oven, the kitchen smelled like an autumn fairytale—warm, buttery pastry mingled with sweet apples, cinnamon, and a hint of tangy cream cheese. I’ll be honest: I couldn’t wait for these little beauties to cool before diving in. There’s something about the cozy flavors of apple pie, the creamy richness of cheesecake, and flaky, golden puff pastry that just makes my heart (and my taste buds) happy.

I stumbled onto this recipe on a chilly weekend when I had a lonely sheet of puff pastry in the freezer and a basket of apples begging to be used. Honestly, I wasn’t sure what would happen, but after a few experimental bakes (and a lot of snacking), I landed on these cinnamon apple pie cream cheese puff pastry tarts. They’re now my go-to treat for everything from lazy brunches to neighborhood potlucks. If you love apple pie but want something easier and a bit more playful, these tarts are pure magic.

What I adore about this recipe is how approachable it is. The ingredients are simple, and you don’t need to be a pastry chef to pull off something that looks (and tastes) bakery-worthy. I’ve tested this recipe more times than I can count—tweaking the spice, adjusting the pastry shape, and even trying different apples. Each time, the result is a crowd-pleaser that disappears fast. Whether you’re baking with kids, impressing brunch guests, or just craving a sweet, cinnamon-scented pick-me-up, these cinnamon apple pie cream cheese tarts will hit the spot. Trust me, you’ll want to keep this recipe close!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, these tarts take the fuss out of pastry making. You can whip them up on a whim—no fancy tools or tricky dough needed.
• Simple Ingredients: Most of what you need is probably already in your kitchen. Apples, cream cheese, puff pastry, and some pantry staples make for a dessert that feels special but isn’t complicated.
• Perfect for Any Occasion: These cinnamon apple pie cream cheese puff pastry tarts shine at brunch, afternoon tea, or as a sweet ending to a cozy dinner. I’ve even packed them for picnics, and they hold up beautifully.
• Crowd-Pleaser: Kids love the gooey apple filling, adults love the rich cream cheese layer, and everyone agrees the flaky pastry is irresistible. These tarts have never lasted more than an hour at any gathering I’ve brought them to.
• Unbelievably Delicious: The combo of tart apples, warm cinnamon, and creamy filling is next-level comfort food. Honestly, it’s like apple pie and cheesecake had a flaky, buttery baby.

What really sets this recipe apart is how the cream cheese layer mellows the sweetness and adds an unexpected richness. I blend the cream cheese with just a bit of sugar and vanilla, so it’s lightly sweet and tangy—almost like a secret cheesecake hiding under those apples. And puff pastry? Total game-changer. The way it puffs up golden and crisp around the edges makes every bite feel like a treat from your favorite bakery.

After testing this recipe with different apples and spice blends, I can say for sure: the cinnamon apple pie cream cheese tart is a keeper. It’s the kind of dessert you close your eyes for, just to savor the textures and flavors. If you’re after something that looks fancy but is secretly super simple, this is your recipe. I promise, once you try it, you’ll be hooked—and so will anyone lucky enough to snag a tart while they’re still warm.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap things around if you need to—flexibility is key, especially when you’re baking on a whim!

• Puff Pastry Sheets (thawed, about 1 sheet or 250g): Flaky, buttery, and effortless. I recommend Pepperidge Farm or Trader Joe’s if you’re in the US—both bake up beautifully.
• Apples (2 medium, peeled, cored, and diced—about 200g): Tart varieties like Granny Smith add a nice tang, but Gala or Honeycrisp are great for a sweeter bite. Go with whatever looks best at the market.
• Cream Cheese (4 oz / 115g, softened): Full-fat cream cheese is best for richness, but you can sub in Neufchâtel for a lighter version. Make sure it’s room temp for easy mixing.
• Granulated Sugar (1/4 cup / 50g): Adds sweetness to both the apple and cream cheese layers. You can swap with coconut sugar for a more caramel-y note.
• Brown Sugar (2 tbsp / 25g): For a deeper, molasses-y flavor in the apple filling. Light or dark—both work!
• Ground Cinnamon (1 1/2 tsp): The star spice for that classic apple pie warmth.
• Vanilla Extract (1 tsp): Adds a cozy, sweet depth to the cream cheese layer.
• Cornstarch (1 tsp): Thickens the apple filling so it doesn’t run all over your pastry.
• Butter (1 tbsp / 14g, unsalted): For sautéing the apples so they’re tender and glossy.
• Lemon Juice (1 tsp): Brightens up the apple filling and keeps it from turning brown. Fresh is best, but bottled works in a pinch.
• Egg (1, beaten): For brushing the pastry so it turns golden and gorgeous.
• Powdered Sugar (optional, for dusting): Gives a bakery-finish look. Totally optional but highly recommended if you’re serving guests.

Ingredient tips: If you’re gluten-free, there are some solid GF puff pastry brands on the market (like Schär). For dairy-free, swap the cream cheese for a vegan version and use a plant-based pastry. And if apples aren’t in season, pears work beautifully—just add an extra dash of cinnamon!

Equipment Needed

• Baking Sheet: Standard size works well. Line with parchment for easy cleanup.
• Parchment Paper or Silicone Baking Mat: Keeps your tarts from sticking (and saves you from scrubbing burnt sugar later—ask me how I know!).
• Mixing Bowls: At least two—one for apples, one for cream cheese.
• Small Saucepan or Skillet: For softening the apples. Nonstick is easiest, but any small pan will do.
• Measuring Cups and Spoons: Accuracy counts, especially for the filling.
• Rolling Pin (optional): Only if you want to get extra precise with your pastry thickness. You can use a wine bottle in a pinch (been there, done that!).
• Sharp Knife or Pizza Cutter: For slicing the pastry into tidy rectangles or squares.
• Pastry Brush: For egg wash. If you don’t have one, dab on the egg with a clean paper towel.
• Spatula: To transfer the tarts—helps keep those flaky layers intact.

I’ve made these tarts with everything from high-end silicone mats to plain old parchment. No need to get fancy—just make sure you’ve got a nonstick surface under your pastry. And if you’re baking with kids, let them help with the mixing and brushing—makes cleanup more fun!

How to Make Cinnamon Apple Pie Cream Cheese Puff Pastry Tarts

1. Prep the Puff Pastry:
   Remove your puff pastry from the freezer and let it thaw at room temperature for about 30-40 minutes. It should be pliable but still cold—if it gets too soft, pop it back in the fridge for a few minutes.
   Tip: Too-warm pastry will get sticky and not puff as much when baked.
2. Preheat and Line:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy removal and cleanup.
3. Make the Cream Cheese Filling:
   In a small bowl, beat together 4 oz (115g) softened cream cheese, 2 tbsp (25g) granulated sugar, and 1/2 tsp vanilla extract until smooth and creamy. Set aside.
4. Prepare the Apple Pie Filling:
   In a small skillet, melt 1 tbsp (14g) unsalted butter over medium heat. Add 2 diced apples, 2 tbsp (25g) brown sugar, 2 tbsp (25g) granulated sugar, 1 1/2 tsp cinnamon, 1 tsp lemon juice, and a pinch of salt. Cook, stirring often, for 5-7 minutes until apples are slightly soft and glossy.
   Sprinkle 1 tsp cornstarch over the apples and stir well. Cook another 1-2 minutes, until the juices thicken. Remove from heat and let cool slightly.
   Sensory cue: Apples should be tender but still hold their shape.
5. Shape the Puff Pastry:
   On a lightly floured surface, unfold the thawed puff pastry. Use a sharp knife or pizza cutter to slice into 6 equal rectangles (or 8 for smaller tarts).
   Note: Don’t worry if your cuts aren’t perfect—the puffing hides imperfections!
6. Assemble the Tarts:
   Place pastry rectangles on your lined baking sheet, spacing them at least 1 inch (2.5cm) apart.
   Spread a heaping tablespoon of cream cheese filling down the center of each pastry, leaving a 1/2-inch (1cm) border.
   Top with a generous spoonful of apple mixture, piling it in the middle.
7. Egg Wash and Bake:
   Beat 1 egg in a small bowl. Brush the exposed pastry borders lightly with egg wash.
   Bake for 18-22 minutes, until the pastry is puffed and deep golden brown.
   Watch for: The edges should be crisp, and the bottoms should sound hollow when tapped.
8. Cool and Dust:
   Let the tarts cool on the baking sheet for 5-10 minutes, then transfer to a wire rack. Dust with powdered sugar if you like.
   Warning: The filling will be hot, so resist the urge to dive in immediately!
9. Serve:
   Enjoy warm or at room temperature. These cinnamon apple pie cream cheese tarts are best the day they’re made but can be refreshed in a warm oven for a few minutes if needed.

Personal tip: If your filling leaks a bit during baking, don’t stress. Those caramelized, crispy edges are the best part!

Cooking Tips & Techniques

• Keep Pastry Cold: Puff pastry puffs best when it’s cold. If you notice it getting sticky, stick it back in the fridge for 10 minutes before assembling.
• Don’t Overfill: Too much apple pie filling will cause leaks. A good rule: less is more—just enough for a generous layer, but not so much it spills over.
• Egg Wash Is Key: Brushing the pastry with beaten egg gives you that bakery-style shine and golden color. I once skipped this step—let’s just say my tarts looked a little sad and pale.
• Let the Filling Cool Slightly: Hot cream cheese and apples can make the pastry soggy. Letting them cool for 5 minutes before assembling keeps the layers crisp.
• Multi-Tasking Trick: While apples are cooking, whip up the cream cheese filling and prep your pastry to save time.
• Use a Ruler for Even Tarts: If you want bakery-perfect presentation, use a ruler to cut your pastry. Otherwise, rustic is beautiful too!
• Rotate the Pan: If your oven has hot spots, rotate the baking sheet halfway through for even browning.

Honestly, I’ve had my share of puff pastry fails—like forgetting to chill the pastry and ending up with flat, greasy tarts. It’s all part of the learning curve! With these tips, you’ll get that irresistible flaky, golden finish every time. And don’t forget: even “messy” tarts taste amazing.

Variations & Adaptations

• Gluten-Free: Use gluten-free puff pastry (brands like Schär or Jus-Rol are great). The texture is surprisingly close to the classic version!
• Dairy-Free: Swap the cream cheese for a vegan alternative (like Kite Hill or Tofutti) and use a plant-based puff pastry. The flavor stays rich and satisfying.
• Pear & Cardamom: Change things up by using diced pears instead of apples and adding a pinch of ground cardamom to the filling for a subtle floral note.
• Berry Burst: In summer, toss in a handful of fresh or frozen berries with the apples—think blueberries or raspberries for a pop of color and tang.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the apple layer before baking for extra crunch.

For a personal twist, I sometimes add a drizzle of caramel sauce over the tarts just before serving. It’s a little extra, but it takes these cinnamon apple pie cream cheese tarts to dessert heaven. Adjust the spice to your liking—try adding a pinch of nutmeg or ginger for deeper warmth. And remember, you can shape the tarts into rounds, squares, or even little hand pies if you’re feeling creative!

Serving & Storage Suggestions

These tarts are at their best served slightly warm, when the pastry is crisp and the cream cheese is just a little gooey. Arrange them on a pretty platter and dust with powdered sugar for a bakery-style finish—especially if you’re sharing on Pinterest or Instagram!

• Serving Suggestions: Pair with a cup of strong coffee, chai, or mulled cider for a cozy treat. They also taste amazing with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days. The pastry will soften a bit, but you can re-crisp them in a 350°F (175°C) oven for 5-7 minutes.
• Freezing: Freeze baked (and cooled) tarts in a single layer, then transfer to a freezer bag. Reheat straight from frozen at 350°F (175°C) for about 10 minutes.
• Flavor Note: The cinnamon and apple flavors deepen after a day—so don’t be surprised if you love them even more as leftovers!

Nutritional Information & Benefits

Each cinnamon apple pie cream cheese tart is approximately 250-300 calories, with 4-5g protein, 15g fat, and 30g carbohydrates. The apples bring fiber and vitamin C, while the cream cheese adds calcium and a bit of protein. Puff pastry does add some saturated fat, but these tarts are definitely a special occasion treat—not something you’ll eat every day (though, honestly, I’ve been tempted!).

If you’re watching your sugar or gluten intake, the substitutions mentioned above work well. There are eggs and dairy in the classic version, so keep allergies in mind. I love that you can make them lighter by using Neufchâtel and less sugar, or go all-out for a decadent holiday dessert. For me, these tarts feel like a little moment of joy—something sweet, nostalgic, and just right for sharing.

Conclusion

If you’re craving a dessert that’s easy, impressive, and absolutely delicious, these cinnamon apple pie cream cheese puff pastry tarts are the answer. They bring together everything I love about baking: simple prep, cozy flavors, and the kind of results that make friends and family ask for seconds (or thirds!).

Feel free to make this recipe your own—switch up the fruit, play with the spices, or add your favorite toppings. That’s the beauty of baking at home: you can adjust to suit your mood or what’s in your pantry.

Personally, I’ve baked these tarts for everything from breakfast in bed to holiday dessert tables, and they never disappoint. If you try them, let me know how yours turn out! Drop a comment with your favorite variation or tag me on social media with your tart creations. Happy baking—and enjoy every flaky, cinnamon-scented bite!

Frequently Asked Questions

Can I make cinnamon apple pie cream cheese tarts ahead of time?

Yes! Assemble the tarts and refrigerate (covered) up to 8 hours before baking. Bake just before serving for best texture.

What apples are best for these puff pastry tarts?

Tart apples like Granny Smith hold up well, but sweeter varieties like Honeycrisp or Gala work too. Use what you love or have on hand.

How do I prevent the puff pastry from getting soggy?

Let your apple and cream cheese fillings cool slightly before assembling, and don’t overload the pastry. Baking on parchment helps keep the bottoms crisp.

Can I freeze these tarts?

Absolutely! Freeze baked and cooled tarts in a single layer, then transfer to a freezer bag. Reheat from frozen at 350°F (175°C) for 10 minutes.

Can I use store-bought apple pie filling?

You can, but homemade filling gives a fresher flavor and better texture. If you’re in a pinch, just drain off excess liquid before using canned filling.

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