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These puff pastry Danish are made with cream cheese and your favorite fruit preserve. The result is a delicious creamy grab and go brunch that everybody will love!
A homemade Danish is the ultimate centerpiece for a relaxed brunch. They offer a professional bakery aesthetic with very little effort. By using high quality store bought puff pastry, you achieve hundreds of buttery, flaky layers that shatter perfectly with every bite.
The heart of this dish lies in the harmonious blend of flavors within the filling. The cream cheese is whipped with sugar, lemon juice and a fragrant combination of vanilla and almond extracts. Creating a nostalgic and floral sweetness.
The next step is to top the cream cheese with your choice of fruit preserves. Which provide a bright, tart counterpoint to the rich cheese. Making the cherry and blueberry components pop.
This puff pastry cream cheese Danish recipe is designed for a stress-free morning. You can easily prep the cream cheese filling the night before. Allowing for a quick assembly and bake on the day of your event. These Danish will impress your guests over the holidays!
These puff pastry Danish are best served fresh. If you like this puff pastry danish recipe, you will love this Easy Baked Berry Protein Pancake or these Strawberry Crumble Almond Cookies.
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Puff Pastry Cream Cheese Danish
Ingredients
- 8 oz (230 g) cream cheese, softened
- 1/4 cup (50 g) sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg yolk
- 1 sheet frozen puff pastry, thawed
- 1/3 cup (115 g) blueberry preserves
- 1/3 cup (115 g) cherry preserves
- 1 large egg
- 2 tsp milk
Icing:
- 1 cup (120 g) powdered sugar
- 2-3 tsp milk
- 1/4 tsp almond extract
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy. Next, add in the lemon juice, vanilla extract, almond extract, egg yolk and beat until smooth.
- On a clean, floured surface, using a rolling pin, roll out the puff pastry sheet into a 13×13 inch square. Using a pizza cutter, cut it into 9 squares (about 4×4 inches each). Stab each square 6 times with a fork. Using a sharp knife, score the boarders of each square (about 1/4 inch wide – see photos above). Transfer the pastry squares onto the baking sheet.
- Evenly allocate the cream cheese mixture onto the middle of the squares (about 1 heaping tablespoon per square). Slightly spread out the cream cheese. Scoop about 2 teaspoons fruit preserves in the middle of the cream cheese. Brush the sides of each square with the egg wash mixture. Bake for 15-17 minutes or until golden brown on the edges. Let them cool for 20 minutes before icing them.
Icing:
- In a small bowl, whisk together the powdered sugar, milk and almond extract. Drizzle onto the danish squares and enjoy!
Notes
- These Danish are best served fresh, on the same day you baked them.
- Store leftovers in an airtight container on your counter for up to 3 days.
- You can use any fruit preserves you like; orange. raspberry, strawberry, apricot, etc.