After visiting a bakery that had such amazing pastries, I was craving some fresh, buttery, flaky pastries at home. I still had puff pastry leftover from making Asparagus Puff Pastry Twists, so I figured I would use the rest to make puff pastry danish. Danish pastries typically use a yeasted laminated dough to give it extra springy layers, but frozen puff pastry is so much more accessible!
Most sweet Danishes I’ve encountered are typically just cheese or a cheese topped with some fruits. I love the creamy fruity mix, but feel free to opt out of the fruit if that doesn’t interest you.
Ingredients
Puff pastry – any store bought works great, but be sure to defrost your sheet of puff pastry in the refrigerator overnight to ensure it’s easier to work with
Fruit – I used my Strawberry Rhubarb Jam to top this off, but you can use pieces of fresh fruit or any other fruit jam or preserve you have your hands on. I think some fig jam or strawberry preserves would be divine.
Puff Pastry Danish
Ingredients
- 1 sheet puff pastry
- 4 ounces cream cheese softened
- 2 tbsp sugar
- pinch salt
- 1 tsp vanilla
- 1/3 cup fruit jam/preserves optional
- 1 tbsp heavy cream
- 1 egg
Instructions
- Preheat the oven to 400F
- Make your cheese mix by mixing cream cheese with sugar, salt, and vanilla. Set aside.
- Unroll your puff pastry from the packaging and lay flat.
- Cut into 6 even pieces.
- Using a fork, stab the center area of each plank of puff pastry to prevent the center filling area to puff too much and risk your filling oozing out.
- Divide cheese filling among 6 puff pastry planks. Leave about a 1/2 inch border along each puff plank.
- Top the cheese with~1 tbsp of fruit jam/preserves.
- Brush the edges of the puff with heavy cream to help browning, egg for shine, or a mix of both for browning and shine.
- Bake for about ~15 minutes, until puffed on the edges and golden brown.
- Allow to cool for about 10 minutes and enjoy!
More baking? Try Blackberry Rhubarb Muffins or Chocolate Chip Walnut Cookies
