Buttery Flaky Cream Danish (Print Version)
# Ingredients:
01 -
1 package (17.3oz or 320g) puff pastry, defrosted
02 -
1 large egg
03 -
2 tsp water
→ Filling
04 -
8oz (225g) cream cheese, room temperature
05 -
1 egg yolk, softened
06 -
1/4 cup (30g) powdered sugar
07 -
1 tsp lemon juice, freshly squeezed
08 -
1 tsp vanilla, pure
09 -
A pinch (1/8 tsp) of salt
→ Glaze
10 -
1 cup icing sugar
11 -
1-2 tbsp milk
12 -
1/4 tsp pure vanilla
# Instructions:
01 -
Set your oven to 350°F/180°C (160°C fan) and line a baking tray with parchment paper.
02 -
Mix together cream cheese, egg yolk, icing sugar, fresh lemon juice, vanilla, and salt in a bowl. You can stir by hand or use a whisk.
03 -
Flatten the puff pastry into a roughly 12-inch square shape with your rolling pin.
04 -
Slice the pastry into nine 4-inch squares using a knife or pizza wheel. Pull each corner slightly inwards and press it down lightly in the center.
05 -
Spoon a tablespoon of the cream cheese mixture into the center of every pastry square using a small cookie scoop.
06 -
In a small dish, whisk the water and egg together. Brush this mixture along the pastry edges with a pastry brush.
07 -
Place in the oven to cook for 16-18 minutes. Turn the tray halfway through. Allow them to cool completely after removing.
08 -
Stir icing sugar, milk, and vanilla in a bowl. Adjust the milk amount until the glaze reaches the thickness you like.
09 -
With a spoon or fork, drizzle the glaze over the pastries once they’ve cooled down.
# Notes:
01 -
Shape the pastries and add the filling directly on the baking tray to keep them stable.
02 -
Smooth out puff pastry sheets with a quick roll before cutting into neat squares.
03 -
Top pastries with berries, chocolate chips, or other fun additions before baking.