Easy Cream Cheese Danish

By Lsweetnell

I have made this recipe before. At the time I thought I invented it LOL. When I made this I used croissant pastry from the store.
Surprised to see this is so close to what I made. I added cherry pie filling to mine. I put a layer of croissant pastry on the bottom of the parchment paper, the cream cheese mixture then the cherry pie filling and topped it with more croissant dough and coated it in egg wash and sugar. It was awesome-Louise.


Prep time
30 mins
Cook time
20 mins
Total time
50 mins

Author: Talitha
Recipe type: BreakfastCuisine: French

Serves: 8

Ingredients

• 2 sheets puff pastry; thawed but still cool (could also use croissant dough
• 8 oz cream cheese; at room temperature
• 1/3 cup sugar
• 1 tsp vanilla extract or almond extract
• 2 eggs; divided
• 1/4 cup flour; for rolling

Preparation

Step 1

Line a baking sheet with parchment paper. Set aside
In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10x10-inches. Repeat with second puff pastry sheet.
Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake for 20 minutes or until golden brown, rotating the pans once halfway through. Enjoy!
Notes
To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.