Cream Cheese Danishes
Layers of flaky puff pastry folded around a simple creamy filling makes these cream cheese Danishes a wonderful indulgence for any time of day.
For the Danish:
- 1 sheet all-butter puff pastry , store-bought or make your own
- 8 ounces cream cheese , softened
- ⅓ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse salt
- Zest of 1 lemon
- 1 large egg + 1 teaspoon water , egg wash
- Powdered sugar , for dusting (optional)
Preheat oven to 400°F. Line a sheet pan with parchment paper.
In the bowl of stand mixer fitted with paddle attachment or in large bowl with hand-held mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated.
On floured surface, roll puff pastry into an approximate 18-inch square. Cut into 9 squares.
Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash.
Bake until puffed and golden, about 20-25 minutes. Let cool to room temperature.
Dust with powdered sugar if desired.
Danishes are best the day they are made but will keep in an airtight container for up to 3 days.
Calories: 382kcal, Carbohydrates: 39g, Protein: 5g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 101mg, Sodium: 252mg, Potassium: 75mg, Fiber: 1g, Sugar: 24g, Vitamin A: 475IU, Calcium: 44mg, Iron: 1mg