Description
Cheesecake Danish combines a rich, creamy cheesecake filling with the flaky, buttery layers of puff pastry, creating a delightful and indulgent pastry. Perfect for breakfast, brunch, or a sweet treat, these Danish pastries are easy to make and sure to please everyone!
Ingredients
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1 sheet of puff pastry (thawed if frozen)
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8 oz cream cheese (softened)
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 egg (for egg wash)
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1 tablespoon all-purpose flour
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1/4 cup powdered sugar (for dusting)
- Fresh fruit or fruit preserves (optional, for topping)
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Roll out the puff pastry sheet on a lightly floured surface. Cut it into 4 equal squares or rectangles.
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In a bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
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Spoon a generous amount of the cream cheese mixture onto the center of each pastry square, leaving about an inch of space around the edges.
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Gently fold the edges of the puff pastry inward toward the center, creating a small border around the cream cheese filling.
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Beat the egg and brush it over the edges of the puff pastry for a golden finish.
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Bake for 15-18 minutes or until the pastries are golden brown and puffed up.
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Allow the Danish to cool slightly. Dust with powdered sugar and top with fresh fruit or fruit preserves, if desired.
Notes
Storage: Store leftover cheesecake Danish in an airtight container at room temperature for up to 2 days.Reheating: To reheat, place the Danish on a baking sheet and warm it in a 300°F (150°C) oven for about 5-7 minutes.
