Simple Cheese Danish
This Cream Cheese Danish with puff pastry and cream cheese is so easy to make! Great for brunches and desserts and perfect for simple on the go breakfast!
In need of more quick but impressive recipes with puff pastry? Don’t miss Peanut Butter Twist and Jam and Ricotta Puff Pastry.
Yield: Makes 8 Cheese Danish
- 2 sheets frozen puff pastry (each sheet 10x10 inch)
- 200 g cream cheese at room temperature
- 1/4 cup sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1 egg beaten with 1 tablespoon water, for egg wash
Place cream cheese and sugar in a bowl and beat with an electric mixer on low speed until smooth.
Add egg yolk, almond extract and vanilla extract and mix until just combined. Set the filling aside.
Defrost the puff pastry overnight in the refrigerator (or according to the package directions). Unroll the defrosted puff pastry and place on a flat surface. Cut the 10x10 inch sheet into quarters.
Place about 1 1/2 tablespoons of the filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash.
Fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the pastries on the prepared baking sheet. Refrigerate 15 minutes.
Then bake in the oven for about 20 minutes, rotating the pan once during baking, until puffed and golden brown.
Remove from the oven and cool completely on a wire rack. Serve warm or cold.
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These are fabulous. I made half with the cream cheese mixture and half with a sour cherry preserve for the filling. Yummy is right!
Dennis, I am glad you like it :)
Yummy