Puff Pastry Danishes
User Reviews
5
Puff Pastry Danishes
Description
Puff Pastry Danishes begin with rectangular pieces of thawed puff pastry, lightly scored to create a raised border that holds the filling during baking. A mixture of cream cheese, granulated sugar, and vanilla extract is spread inside this border, topped with a spoonful of fruit preserves to add sweetness and fruitiness. Baking at 400°F produces a golden, puffed crust that is crisp on the outside yet tender inside. After baking, the danishes are finished with a simple powdered sugar glaze flavored with vanilla and milk, which adds a subtle sweetness and glossy finish.
The filling provides a creamy center that contrasts with the flaky pastry layers. The recipe allows for variations in preserve flavor, making each batch easily adaptable to personal taste or seasonal fruit availability. These danishes are suitable for serving warm or at room temperature and make a special addition to any brunch spread.
Since puff pastry tends to be floury when thawed, brushing off excess flour helps the cream cheese mixture spread smoothly. Leftovers can be kept at room temperature in an airtight container for a couple of days and reheated gently in a toaster oven to restore crispness to the pastry.
Ingredients
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract pure
- 2 heets puff pastry thawed according to package directions
- ⅓ cup fruit preserves any flavor, Bonne Maman brand
For the egg wash
- 1 egg large
- 1 tablespoon water
For the glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract pure
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
- Brush off any excess flour from the puff pastry before filling to improve spreading of the cream cheese mixture.
- This recipe makes 12 danishes; it can be halved if fewer servings are desired.
- Store leftovers at room temperature in an airtight container for up to 2 days and re-crisp in a toaster oven before serving.
User Reviews
Overall Rating
5
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