Puff Pastry Danishes
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5.0
15 reviews
Excellent
Puff Pastry Danishes
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Use your favorite fruit preserves paired with a tangy cream cheese filling and flaky pastry to make these easy and delicious puff pastry danishes!
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Ingredients
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 sheets puff pastry thawed according to package directions
- ⅓ cup Bonne Maman fruit preserves any flavor
For the egg wash
- 1 large egg
- 1 tablespoon water
For the glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon pure vanilla extract
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Instructions
- Preheat oven to 400°F. Line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl with an electric hand mixer, beat cream cheese, granulated sugar and 1 teaspoon vanilla extract until smooth. Set aside.
- Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold.
- Unfold one pastry sheet onto a lightly floured work surface. Cut into 3 pieces along the fold marks. Next cut the pastry sheet horizontally across the middle of the sheet to create 6 even rectangles.
- Place the rectangles onto the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around each puff pastry rectangle. This will allow the edges to rise around the filling; just be sure not to cut all the way through the pastry.
- Add a slightly heaping tablespoon of the cream cheese mixture to the center of each pastry and spread it evenly within the borders you created. Next, add a teaspoon of jam to the center of each pastry, but do not spread the jam out.
- Whisk together the egg and water until thoroughly combined. Use a pastry brush to apply the egg wash to the border of each pastry.
- Bake in preheated oven for 16-18 minutes, or until puffed and golden brown. The centers will deflate a bit while cooling.
- Repeat the process with the remaining pastry and filling ingredients.
- Allow pastries to cool completely.
- In a medium bowl, whisk together the powdered sugar, milk and vanilla to create a glaze. You want the glaze to be able to drizzle off of a spoon, but you do not want it to be watery. At this point, if the glaze is too thick to drizzle, gradually add more milk ½ teaspoon at a time until you reach the desired consistency. Drizzle glaze over cooled pastries. The glaze will harden upon cooling.
Notes
- If your puff pastry has a lot of flour, I recommend using a pastry brush to brush some of it off. This will help make it easier to spread the cream cheese mixture on top.
- Feel free to halve this recipe if you only want to make 6 danishes at a time.
- Store leftovers in an airtight container at room temperature for up to 2 days. Warm them in a toaster oven to bring back some crispness to the pastry.
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Overall Rating
5.0
15 reviews
Excellent
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