Cheese Danish
User Reviews
4.9
48 reviews
Excellent
Cheese Danish
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This cheese Danish is made from store-bought puff pastry and a filling of cream cheese, sugar, egg, vanilla, and lemon zest. It's easy and perfect for Hanukkah and Christmas and Easter and weekends and, okay, any time.
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Ingredients
- 10 ounces (1 1/4 cups) full-fat cream cheese room temperature
- 1 large egg separated
- 1/4 cup granulated sugar plus more for sprinkling
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup your favorite fruit jam
- 1 heet frozen puff pastry fully thawed (instructions below are for Pepperidge Farm puff pastry; if using Dufour, see the FAQs above)
- flour for dusting
Instructions
- Crank the oven to 400°F (200°C).
- Plop the cream cheese, egg yolk, sugar, vanilla, and salt in a medium bowl and beat with a handheld mixer until smooth. Set aside.
- Lightly sprinkle a nonstick baking mat or a piece of parchment with flour.
- Unfold the puff pastry on the parchment paper, and with a rolling pin, roll it out to a 12-by-15-inch (32-by-38-centimeter) rectangle. Check frequently so it doesn't stick.
- Make sure the 12-inch side of the pastry is nearest you. Lightly press a ruler into the dough, making three 4-inch-wide vertical columns, being careful not to press completely through the dough.
- Spread the cream cheese filling on the center column, leaving a 1-inch (2 1/2-centimeter) border on the top and bottom edges of the column.
- Spoon a column of jam down the middle of the filling.
- Fold the top edge of the pastry down to cover 1/2 inch (2 centimeters) of the filling.
- Cut 3/4-inch horizontal slits (or fringe, if you will) down the left and right columns.
- Now, it's just a matter of simply plaiting. Fold the top right strip diagonally across the filling. Do the same with the top left strip, overlapping the right strip.
- Repeat this right-left, right-left folding down the Danish until the last two strips.
- Fold the bottom lip of the pastry up 1/2 inch (2 centimeters) over the filling to seal it, then cross the last 2 strips over each other upward.
- Beat the reserved egg white and lightly brush it on the pastry.
- Sprinkle lightly with sugar. Slide cheese Danish and baking mat onto a baking sheet.
- Bake until golden brown, 30 to 35 minutes. Transfer the sheet to a rack to cool. Serve warm.
Notes
- Storage--Leftover cheese Danish can be stored, wrapped in foil, in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a 350°F oven until heated through.
- Extra filling--If you've got extra filling, use it to fill turnovers or hand pies.
- Puff pastry brands--The above recipe was designed with the Pepperidge Farm brand in mind. If you use a different brand of pastry, note the weight and dimensions. You may need to trim it slightly to work with the recipe.
Nutrition Information
Show Details
Serving
1serving
Calories
295kcal
(15%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
8g
Trans Fat
0.002g
Cholesterol
47mg
(16%)
Sodium
219mg
(9%)
Fiber
0.5g
(2%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 219mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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