For years I have wanted to make my own pastries at home. But just the look of a cheese danish seem so complicated.   So I went without them, as where I live we don’t have any good bakeries that sell pastry.   Then I was inspired by an Barefoot Contessa episode and then shortly after that I read a recipe for them in Every Day with Rachel Ray magazine and I said I can do that too!

The recipe is so easy thanks to using frozen puff pastry and a few simple ingrediants!   You can alter the filling as you see fit – add in different flavors – almond paste, lemon zest, cinnamon…..and for the fruit – same thing, choose what flavor you like.  Next time I am going to try them with some fudge sauce for a chocolaty danish!  Just make sure the jam is not to thin as it will spread too much.

Homemade Cheese Danish

4 ounces Cream Cheese, softened

1/2 cup confectioners sugar (separated)

1 egg yolk at room temperature

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Zest  of 1 lemon

1 sheet frozen puff pastry (defrosted in fridge overnight)

4 teaspoons jam (blueberry, raspberry, etc.)

1 egg beaten with a little water for egg wash

2 tablespoons cream or milk

1. Preheat oven 400 degrees F.  Line a baking sheet with parchment paper or silpat.  Put the cream cheese and 1/4  cup of the sugar in mixer and beat on low until smooth.  Beat in egg yolk, vanilla, salt and lemon zest.

2. Unfold puff pastry on lightly floured work surface, and roll out to a 10″ x 10″ square.  Using a sharp knife cut into 4 squares.  Evenly place dollops of the cream cheese mixture into the middle of each square.  Top each with 1 teaspoon of jam.  With a pastry brush, spread the egg wash around the boarders of the pastry, and fold two opposite corners together so they overlap and pinch lightly to seal together.  Brush the tops of pastry with egg wash.  Using a metal spatula transfer the pastries to the prepared baking sheet.  Refrigerate for 15 minutes.  Bake pastries about 18-20 minutes until puffed and lightly brown.  Cool completely.

3. In a small bowl combine the remaining 1/4 cup sugar with the cream.  Place in a ziplock bag, cut small hole in one corner to make a pastry bag and drizzle over pastries.

Again you can experiment with this recipe.  To double use 8 oz. cream cheese, 2 egg yolks and 2 sheets puff pastry.  My family loved them, and wanted to know when we were going to have them again!

- Helping you achieve your Domestic Success!