Here are the most delicious little cheese danish! You can leave them plain or easily turn them into fruit danish by adding a spoon of jelly or jam or even chopped fresh fruit.
They’re made with two of my favorite things in the world – puff pastry and cream cheese plus sugar, lemon zest and vanilla.
I find myself using the word easy a lot. It’s become the common theme of late but it’s a good thing, right? No one likes complications, especially when it comes to food.
Using puff pastry is more than a shortcut for me because there’s nothing else like it.
I love the buttery, flaky crunch and the way it melts in your mouth.
They’re refrigerated briefly while the oven heats up to ensure the puff pastry is nice and cold. Puff pastry is kind of like pie crust – for the flakiest layers the pastry has to be cold when it meets the heat.
For fruit danish spoon a little of your favorite jelly, jam or preserves into the centers when they come out of the oven or top with fresh chopped fruit once cooled.
They’re best eaten fresh – the day you make them – warm or cooled, and can be made ahead of time and refrigerated up to a day before baking. Prep them the night before and pop them in the oven when you wake up for special treat.
The recipe can be easily doubled or tripled to feed a crowd.
|Easy Puff Pastry Cheese Danish|| |
- 8 ounces cream cheese, at room temperature
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 puff pastry sheet, thawed
- 1 egg
- jelly or jam, optional
- Line a large (or 2 medium) rimmed baking sheet with parchment paper.
- Mix the cream cheese, sugar, vanilla and zest together.
- On a lightly floured work surface roll the pastry to 12 x 9 inches. Cut it into six 4½ by 4-inch pieces - cut it long ways down the center then cut each half into 3 pieces.
- Transfer them to a pastry sheet spacing them an inch apart. Use a fork to prick a ½-inch border around each one then prick the inside a few times. This is what they should look like.
- Beat the egg with a tablespoon of water and brush the border with it.
- Spoon 2 rounded tablespoons of the cream cheese into the center of each one and spread it out leaving the border plain. If it's real sticky and hard to spread wet the back of the spoon.
- Cover them with plastic wrap and refrigerate the baking sheet 20 minutes.
- Meanwhile preheat the oven to 425 degrees F.
- Bake the pastries 15 - 16 minutes or until golden brown and puffy around the edges.
- Remove from the oven and spoon a scant tablespoon of jelly into the center of each one if you like or cool and top with fresh chopped fruit.
- Serve warm or at room temperature. Best eaten the day you make them.
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