I haven’t played with puff pastry often but when I do I’m usually thrilled with the results. It’s a magical sheet of pastry that does such amazing things! These Danish looked so fun and delicious I had to try them out. I was traveling and they’d be handy for a quick breakfast away from home. I’d try to remember to take pictures of them fully loaded before devouring them!
I had to make a quick trip to the grocery store to pick up a box of puff pastry. I don’t keep it on hand in my freezer. Pastry purchased, I left it setting on the counter for several hours to thaw. I was doing a few other things to take along on the road trip or I’d have gotten to making the pastries sooner. The recipe suggests only 45 minutes of thawing.
The recipe said to spread it out onto parchment paper or a baking mat. I used a silicone mat and spread the pastry out carefully. I had grabbed a Tupperware round cookie cutter that had two round sizes and seemed ideal. You need a second circle 1/2″ or so smaller than the first circle. However, my first circle wasn’t 4″ as they suggested. It was more like 3″. I got 9 pastries out of each sheet of puff pastry rather than 4. But I liked the size, it worked well for me. You could follow the original recipe size or wing it as I did.
I’d beaten the cream cheese, sugar and vanilla until it was smooth. I spread some of the cream cheese in the center circle of each pastry. I had some of the mixture left over, I’m not sure if I did anything wrong.
I am, however, sure I next did something wrong. I blame myself for being tired and trying to do too many things at once. I should have been more focused on the Danish I was making. Instead of brushing the outsides of the pastries with the beaten egg, I brushed it with melted butter. I have no answer for why, since there is no butter listed in the recipe. I’m not sure how I realized my mistake but it was before brushing the second pan with butter. That I actually brushed with a beaten egg.
In spite of my mistake both pans of pastry turned out looking nearly the same. They weren’t quite as pretty as they were in the blogger’s pictures but I’ll work on that. I think they were great for a first attempt with half-opened eyes.
I served them with dabs of blueberry pie filling and they were delicious. I think if we’d eaten them the same day they’d have been light and crispy. By the third day they weren’t crispy but they were still delicious. Just a note to suggest if you want them crispy, make them the day they will be eaten. Since they are so fast to put together, that shouldn’t be a problem.
Puff Pastry Danish
A quick, light pastry with cream cheese and fruit filled centers.
- 2 sheets frozen puff pastry; thawed
- 6 ounces cream cheese; softened
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 egg; beaten
- 1/4 cup coarse sugar
- 1/2 cup pie filling of choice or diced fresh fruit
Place the puff pastry sheets on a non stick surface such as parchment paper or a baking mat.
Cut into 4 inch rounds with a cookie cutter or glass. You should get 4 rounds out of each sheet. (See note below for ideas for leftover pastry scraps)
Using a smaller cookie cutter, make a circle in each round leaving a 1/2 inch edge.
Prick all over inside the smaller circle with a fork.
Beat cream cheese, sugar and vanilla in a bowl until smooth and creamy. Spread filling inside the smaller circle of each round.
Brush the edges of the pastries with beaten egg and sprinkle with coarse sugar. (I used regular sugar)
Bake for 17-20 minutes or until edges are golden brown.
Cool. Spoon a tablespoon of your favorite pie filling into the center of each pastry before serving.
Note: Brush puff pastry scraps with melted butter, sprinkle with seasoning of choice and finely grated cheese. Twist into bread sticks and bake at 400°F 8-10 minutes or until golden brown.
Adapted from Dinner at the Zoo