The BEST Cheese Danish ~ Quick & Easy Recipe
1-2 puff pastry dough sheets
8 oz cream cheese softened
1/2 cup granulated sugar
3/4 tsp vanilla extract
optional 1 teaspoon lemon juice
1-2 teaspoons water
1/2 cup powdered sugar
2-3 tsp milk (or milk substitute)
1/4 tsp vanilla extract
Preheat the oven to 400°F.
Line a baking plan with parchment paper.
Divide puff pasty into 3 rectangles and then cut again to make 6 squares.
Place the pastry squares on the parchment paper & set aside.
In a mixer add cream cheese, granulated sugar, vanilla extract and optional lemon juice. Blend until evenly mixed.
Crack an egg and drop into a bowl with 1-2 teaspoons water. Beat together like you are going to scrambled eggs & set aside.
Drop a dollop of cheese mixture in the middle of each pastry square. About the side of an ice cream scoop (roughly 1/8 cup). Unless you are making more than 6 pasties you will have some left over cheese filling. Bag the rest and place in the fridge (I make anther batch in a couple days).
Fold each corner in towards the middle, just barely touching.
Now give the egg mixture another mix and lightly brush the pastries with it.
Place the pastries in the oven for 17-19 minutes. You should see a little golden brown on the edges.
While the pastries are baking it’s time to work on the frosting drizzle.
In a bowl or mixer, mix powered sugar, vanilla extract and milk (or milk substitute.) I used oat milk for mine.
Once the pastries are done baking, place each on a cooling rack.
Allow the pastries to cool a bit and then drizzle the frosting back and forth over the pastries.
Now enjoy, or wait a few hours to eat. My favorite is the next day! They stay well in a container, baggy or pastry dome display (wooden bottom, with glass cover). I’ve tried each way of storing them.
My husband and I were talking about how continental breakfast will probably never come back. If you never went to a hotel or resort and enjoyed the never ending buffet of eggs, bacon, muffins, donuts, cereal & assorted danishes… google it! Anyway, our love and sadness for the end of simple things like this is what inspired me to create my favorite item found at a continental breakfast. I played around with the cheese filling to get the best flavor. And as you will see, I added an option to make them lemon, because I do love the lemon ones as well. The next time I make these, I’ll be trying some with part cheese and part jam.