Remember that upside-down ham and cheese puff pastry recipe that went viral? Well, I couldn’t stop thinking about it. The technique is so simple yet so brilliant—that gorgeous caramelized layer on top after flipping, the flaky golden pastry underneath. But here’s what kept me up at night: what if we took that same method and made it sweet?
What if, instead of ham and cheese, we used caramelized apples, warm pumpkin spice, and sweet cream cheese? What if we created the ultimate fall breakfast or dessert pastry that looks like it came from an expensive bakery but uses that same easy upside-down technique?
Friends, I’ve been testing this recipe for weeks, and I’m thrilled to share it with you. These Upside-Down Apple and Pumpkin Spice pastries with sweet cream cheese are everything you want in a fall treat—warm spices, tender apples, creamy filling, and that signature flaky puff pastry with a glossy egg wash. They’re perfect for cozy weekend breakfasts, holiday brunches, or any time you want to feel like you’ve accomplished something truly special.
Let me show you exactly how to make them.
The Simple Ingredient List
The beauty of this recipe, just like the savory version, is that it uses straightforward ingredients you can find at any grocery store:
For the Pastry:
- 1 package of puff pastry (makes about 12 rectangles when cut)
- 1 egg (for egg wash)
For the Filling:
- 2 large apples (Honeycrisp, Granny Smith, or Pink Lady work beautifully)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for the cream cheese)
- 1 teaspoon vanilla extract
- 2-3 tablespoons pumpkin pie spice (adjust to taste)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- Pinch of salt
That’s it! Nothing exotic, nothing hard to find. Just good quality ingredients that come together to create something magical.
Why This Recipe Works
The upside-down method is genius for sweet pastries just like it is for savory ones. Here’s what happens: the apples go down first and caramelize against the hot pan during baking. When you flip the pastries over, those apples become the glossy, beautiful top layer—naturally glazed and gorgeous.
The pumpkin pie spice adds warmth without requiring actual pumpkin (though you could add some if you want—more on that later). The sweet cream cheese provides a creamy, tangy contrast to the spiced apples. And that puff pastry? It becomes golden, flaky perfection thanks to a good egg wash.
These are individual portions, which means no cutting, no serving drama, no mess. Just grab one and go. They’re perfect for meal prep, make-ahead breakfasts, or serving a crowd.
Step-by-Step: Making Your Upside-Down Apple Pumpkin Pastries
Step 1: Prepare Your Workspace and Pastry
Take your puff pastry out of the freezer and let it thaw according to package directions—usually 30-40 minutes at room temperature. You want it cold but pliable. If it gets too warm, it becomes sticky and won’t puff properly in the oven.
While the pastry is thawing, preheat your oven to 400°F and line two baking sheets with parchment paper. This temperature is crucial for getting that perfect puff and golden color.
Once your pastry is ready, unroll it on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into rectangles. Most standard packages will give you about 12 rectangles that are roughly 3×4 inches each. Don’t stress about perfect measurements—rustic is beautiful here.
Step 2: Prepare the Apples
This is where the magic starts. Peel and core your apples, then slice them thinly—about ⅛ to ¼ inch thick. You want them thin enough to cook through during baking but thick enough to hold their shape and look beautiful when you flip the pastries.
Once your apples are sliced, set them aside. You’ll use them raw in the assembly—they’ll cook perfectly in the oven and release their juices to mix with the brown sugar, creating that gorgeous caramelized glaze during baking.
The thin slicing is key here. If they’re too thick, they won’t cook through in the time it takes the pastry to bake. Too thin, and they’ll turn to mush. Aim for that ⅛ to ¼ inch thickness—about the thickness of a coin.
Step 3: Make the Sweet Cream Cheese Filling
In a medium bowl, combine your softened cream cheese (make sure it’s really soft—leave it out for at least 30 minutes before starting), ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon of pumpkin pie spice.
Using a fork or hand mixer, beat everything together until it’s smooth and creamy with no lumps. The mixture should be spreadable but not runny. Taste it—this is your chance to adjust! Want more spice? Add another ½ teaspoon of pumpkin pie spice. Want it sweeter? Add a bit more sugar.
The cream cheese filling is what makes these special. It provides a cool, creamy contrast to the warm spiced apples and adds richness that balances the flaky pastry.
Step 4: Assemble the Pastries (Upside-Down Style!)
Here’s where we use that brilliant upside-down technique. Lay out your puff pastry rectangles on your parchment-lined baking sheets, giving them space to puff (about 2 inches apart).
Now, working on each rectangle:
First layer: Caramelized apples. Place 3-4 slices of your caramelized apple directly on the pastry rectangle. Overlap them slightly if needed, but try to keep them in a relatively even layer. These apples are going on what will eventually be the TOP of your pastry after flipping, so arrange them nicely! Leave a small border around the edges—about ¼ inch.
Second layer: Sweet cream cheese. Spoon about 1 tablespoon of the sweet cream cheese mixture onto the center of the apples. Don’t spread it all the way to the edges—you want it concentrated in the middle. As it bakes, it will spread slightly but should stay mostly contained.
Third layer: A pinch more spice. Very lightly dust the cream cheese with a tiny bit more pumpkin pie spice—just a small pinch for extra flavor and visual appeal.
Step 5: Top and Seal with a Fork
Take another rectangle of puff pastry and place it directly on top of your apple-cream cheese stack. This is the crucial sealing step: take a fork and press down firmly around all four edges of the rectangle.
This fork-crimping technique is essential. It seals the two layers of pastry together so your filling doesn’t escape during baking. Press firmly enough that the tines create a visible pattern and actually seal the layers, but not so hard that you tear through the dough.
Go around the entire perimeter of each pastry. This takes maybe 10 seconds per pastry but makes all the difference. Those crimped edges also create a beautiful decorative border and help the pastry puff up dramatically around the edges while keeping the filling secure in the middle.
Step 6: The Egg Wash (Don’t Skip This!)
Crack your egg into a small bowl and whisk it thoroughly with a fork until the white and yolk are completely combined—no streaks should be visible. You can add a tiny splash of water or milk if you want, but it’s not necessary.
Using a pastry brush (or your fingers if you don’t have a brush), generously brush the top of each pastry with the egg wash. Make sure to cover the entire surface, including those crimped edges. The egg wash is what creates that gorgeous golden-brown color and glossy finish.
Don’t be shy with the egg wash! A generous coating is what gives you that bakery-quality shine. You want these to look as good as they taste.
Optional but beautiful: If you want to get fancy, you can use a sharp knife to score a simple pattern on the top pastry before egg washing—diagonal lines, a crosshatch, or a simple X. This doesn’t affect the taste but looks very professional.
Step 7: Bake to Golden Perfection
Slide your baking sheets into the preheated 400°F oven. Bake for 20-25 minutes, until the pastry is deeply golden brown and puffed dramatically. The pastry should look like it’s inflated with layers visible on the sides.
Every oven is different, so start checking at 18 minutes. You want a deep golden color, not pale blonde. The darker golden color means the pastry is fully cooked through and will be crispy, not doughy.
Your kitchen will smell absolutely incredible during these 20 minutes—butter, cinnamon, caramelized apples, and baking pastry. It’s the smell of fall concentrated into one perfect aroma.
Step 8: The Dramatic Flip
This is the moment that makes these “upside-down.” Remove the baking sheets from the oven and let the pastries cool for exactly 3-4 minutes on the pan. Not longer—you want them still warm so the caramel is pliable. Not shorter—you need the structure to set enough to handle flipping.
Using a thin spatula, carefully flip each pastry over so the apple side is now facing up. That caramelized apple layer will be gorgeously glazed and golden, with the puff pastry now serving as the base.
If any apple slices stick to the parchment, just place them back where they belong on top of the pastry. Any cream cheese that bubbled out will have created delicious crispy edges—don’t throw those away! They’re the best bites.
Let the pastries cool for another 5 minutes before serving. This allows the cream cheese filling to set slightly so it’s not molten (though warm and gooey is delicious too).
Serving Suggestions
These upside-down apple pumpkin pastries are incredibly versatile:
Breakfast/Brunch: Serve them warm with a cup of coffee or chai latte. The pumpkin spice pairs beautifully with coffee. Add some crispy bacon on the side for a sweet-savory breakfast.
Dessert: Serve warm with a scoop of vanilla ice cream melting over the top. The contrast of cold ice cream and warm pastry is heavenly. A drizzle of caramel sauce wouldn’t hurt either.
Afternoon Snack: These are perfect with tea or as a mid-afternoon pick-me-up. They’re substantial enough to be satisfying but not so heavy that you feel weighed down.
Holiday Gatherings: These make an impressive addition to any fall or winter holiday spread. Arrange them on a pretty platter, dust with powdered sugar, and watch them disappear.
On-the-Go: Once cooled, these travel beautifully. Wrap individually in parchment or foil for easy grab-and-go breakfasts throughout the week.
Make-Ahead and Storage
One of the best things about these pastries is how well they work with meal prep:
Make Ahead – Unbaked: You can assemble these completely, including the egg wash, and refrigerate them on the baking sheets (covered with plastic wrap) for up to 24 hours before baking. Bake directly from the fridge, adding 2-3 minutes to the baking time.
Make Ahead – Fully Baked: Bake them completely, let them cool, and store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 5-7 minutes to crisp up the pastry, or microwave for 20-30 seconds if you’re in a hurry.
Freeze Unbaked: Assemble completely, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time. Don’t thaw first—they bake better from frozen.
Freeze Baked: Fully baked pastries freeze beautifully for up to 2 months. Wrap individually, freeze, and reheat from frozen at 350°F for about 10 minutes.
I usually make a double batch on Sunday and have breakfast sorted for most of the week. They reheat so well that you’d never know they weren’t fresh from the oven.
Variations to Try
Once you’ve mastered the basic recipe, here are some delicious variations:
Extra Cream Cheese: Love that cream cheese layer? Double it. Use 2 tablespoons per pastry instead of 1. More is definitely more when it comes to cream cheese.
Add Pecans or Walnuts: Sprinkle some chopped toasted pecans or walnuts over the apples before adding the cream cheese. The crunch adds another dimension.
Actual Pumpkin: Want to use real pumpkin? Mix 2 tablespoons of pumpkin puree into your cream cheese mixture. It adds authentic pumpkin flavor and a beautiful orange color.
Cranberry Addition: Add a few dried cranberries alongside the apples for tartness and a pop of color. Very festive!
Maple Glaze: After flipping, drizzle the warm pastries with a simple maple glaze (powdered sugar + maple syrup + a splash of milk).
Chocolate Drizzle: Let them cool completely and drizzle with melted dark chocolate. Because chocolate and pumpkin spice are magical together.
Different Fruits: Try pears instead of apples, or a combination of both. Peaches would be amazing in late summer/early fall.
Chai Spice: Swap the pumpkin pie spice for chai spice blend for a different warm spice profile.
Troubleshooting Common Issues
Pastry isn’t puffing: Your pastry was too warm when it went into the oven, or your oven temperature is too low. Keep pastry cold until baking and make sure your oven is fully preheated to 400°F.
Filling is leaking out: You didn’t seal the edges well enough with the fork, or you overfilled them. Press harder when crimping the edges and use a bit less filling next time.
Bottom is soggy: The apples weren’t pre-cooked enough and released too much liquid during baking. Make sure to caramelize them well in the pan first.
Too sweet: Reduce the brown sugar in the apple mixture or use less sugar in the cream cheese filling. You can also use tart Granny Smith apples to balance the sweetness.
Not sweet enough: Add more sugar to either component, or drizzle with honey or maple syrup after baking.
Apples are sticking when flipping: Wait the full 3-4 minutes before flipping so the structure sets, but don’t wait too long or the caramel will harden and really stick.
Uneven browning: Your oven has hot spots. Rotate the baking sheets halfway through baking for more even color.
Why Pumpkin Pie Spice Works So Well
You might wonder why this recipe uses pumpkin pie spice instead of actual pumpkin. Here’s the thing: pumpkin pie spice is the real star of pumpkin-flavored anything. That warm blend of cinnamon, ginger, nutmeg, allspice, and cloves is what we actually taste and love in pumpkin pie—not the pumpkin itself, which is quite mild.
By using pumpkin pie spice liberally in both the apples and the cream cheese, we get all that beloved fall flavor without the added moisture and blandness of pumpkin puree (though you can absolutely add it if you want to, as mentioned in the variations).
The spice blend works beautifully with the sweet apples, enhances the cream cheese, and fills your kitchen with that unmistakable autumn aroma that makes everyone come running.
The Perfect Fall Breakfast or Dessert
What I love most about these pastries is how they capture everything we love about fall in one handheld package. The apples, the warm spices, the comfort of flaky pastry, the indulgence of cream cheese—it’s like autumn distilled into pastry form.
They’re fancy enough for special occasions but easy enough for a regular weekend. They look like you spent hours in the kitchen but actually come together in about 30 minutes of active work. They’re impressive enough to serve guests but cozy enough to enjoy alone with your morning coffee.
And that upside-down technique? It never gets old. Every time you flip them and see those gorgeous caramelized apples glistening on top, you feel like a baking genius. It’s a small moment of triumph that starts your day right.
Making It a Tradition
Since creating this recipe, I’ve made these pastries for countless fall gatherings, weekend brunches, and quiet Sunday mornings. They’ve become my signature fall contribution to potlucks (everyone always asks for the recipe). I make them for the first cool morning of autumn every year, marking the season change with flaky pastry and cinnamon.
There’s something special about having a go-to recipe that people recognize as “yours.” These have become mine. When people know I’m bringing something to brunch, they hope it’s these pastries.
I love that they’re adaptable—I’ve made fancier versions with homemade caramel and rustic versions with whatever apples I had on hand. I’ve made them for elegant gatherings and for feeding hungry teenagers after soccer practice. They work in every context because they’re just genuinely delicious.
Tips for Success
Use quality puff pastry: Store-brand is fine, but all-butter puff pastry (like Dufour brand) makes a noticeable difference in flavor and flakiness.
Room temperature cream cheese: This can’t be emphasized enough. Cold cream cheese will be lumpy and hard to spread. Leave it out for at least 30 minutes.
Don’t overfill: It’s tempting to add more filling, but restraint is key. Too much and it will leak out during baking.
Egg wash generously: This is what gives you that gorgeous golden color. Don’t be stingy.
Watch the baking time: Ovens vary significantly. Start checking at 18 minutes and look for deep golden color.
Flip while warm: The timing matters. Too soon and they’ll fall apart. Too late and the caramel hardens and sticks.
Serve fresh when possible: These are best within a few hours of baking, though they reheat beautifully.
The Bottom Line
These Upside-Down Apple and Pumpkin Spice pastries with sweet cream cheese are everything a fall pastry should be—flaky, spiced, fruity, creamy, and absolutely gorgeous. The upside-down technique that went viral for savory versions works even better with sweet ingredients, creating naturally glazed, bakery-worthy pastries that will make you look like a professional.
With simple ingredients, a straightforward method, and that genius fork-crimping technique, these are accessible to any home baker. The make-ahead options mean you can have impressive pastries ready any morning of the week. And the flavor? Pure autumn in every bite.
This fall, skip the expensive bakery and make these at home. Cut your pastry into rectangles, caramelize those apples, whip up that sweet cream cheese, seal with a fork, brush with egg wash, and bake. Twenty-five minutes later, flip them over and watch everyone’s faces light up.
Welcome to your new fall tradition. These upside-down beauties are about to become your most-requested recipe.