Puff Pastry Cheese and Berry Danish
Description
These pastries make a wonderful breakfast or snack. They are easy and quick to make, so you can make them often.
Ingredients
Pastries:
1 box frozen puff pastry (2 sheets) thawed in refrigerator overnight
8 oz. cream cheese, softened
1 egg yolk
3 T. granulated sugar
1/4 t. vanilla extract
1/2 t. almond extract
6 T. berry jam or preserves, your favorite
Egg Wash:
1 egg
2 T. water
coarse sugar, optional
Glaze:
3/4 c. powdered sugar
water
1/4 t. almond or vanilla extract
Directions
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Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, whip cream cheese until fluffy and smooth. Add egg yolk, sugar, and both extracts; mix until smooth; set aside.
Remove puff pastry sheets from package. Working with 1 at a time, unfold onto lightly floured work surface. Use a rolling pin to very lightly roll pastry in all directions, keeping it in an even rectangle shape. Dough should not extend more than about 1/2 to 1 inch on all sides.
Cut dough in one direction on each of the 2 folded creases. Cut dough one more time in the other direction, down the center, creating 6 even rectangles.
Place rectangles on prepared baking sheet, spaced evenly apart. Using a knife, lightly score each rectangle about 1/4 inch in on all sides. Do not cut all the way through the dough.
Place 1 heaping T. cream cheese filling in the center of each rectangle; gently spread around, but not extending over the scored parts of the dough. Create a slight well in the center of the cheese mixture; fill with 1 to 1 1/2 t. jam, if desired.
Egg Wash:
Whisk egg and water together until smooth. Use a pastry brush to lightly brush the wash around outer scored edge of dough. Sprinkle with a little coarse sugar, if desired.
Bake until pastry is puffed and edges are golden brown, about 14-16 minutes.
Cool.
Glaze: After they have cooled, mix together the glaze ingredients; drizzle the glaze on top.
12 servings.