Easy Cream Cheese Danish

These are one of my husband's favorite desserts.  What I like is that they are so easy and can be made ahead and frozen if desired.

Easy Cream Cheese Danish
Adapted by a recipe from Ina Garten

8 oz. cream cheese, at room temperature
1/3 c. sugar
2 large egg yolks, at room temperature (save the whites for the egg wash)
1 t. vanilla extract
1/4 t. salt
1 T. grated lemon zest
1 c. fruit flavored jam/jelly (berry works best)
2 sheets (1 box) frozen puff pastry, defrosted
the 2 egg whites beaten with 1 T. water, for the egg wash

Spray a cookie sheet with non-stick spray, or use a sil-pat mat or parchment paper for lining.

Place the cream cheese and sugar in the bowl of an electric mixer and cream them together on low speed just until smooth. (Don't whip them) With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix just until combined (again, don't whip them or the mixture will be too runny to use).

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10" x 10" square. Cut the sheet into quarters with a knife or a pizza cutter. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Place about 1 T. jam or jelly on top of the cheese filling.  Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash.

Place the pastries on the prepared cookie sheet. Repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.

Preheat the oven to 400 degrees fahrenheit.

Bake the pastries for 15 - 20 minutes, until puffed and brown.

Serve warm or at room temperature.

1 comment:

Felecia Cofield said...

Hi Staci! I'm so excited to find this recipe and your ten ways to use up your jelly/jam stash! I can hardly wait to try this recipe as I have LOTS of jelly stashed away! And soon, I'll be making even more! Thanks for sharing! Blessings from Bama!