Cream Cheese Danish (and Peach) - With Puff Pastry

Origin of the Danish: Brought to Denmark by Austrian Bakers

Origin of Puff Pastry: French

These flaky pastry perfections are wonderful for breakfast or as a small coffee/tea snack. The buttery layers melt in your mouth and the cream cheese hits the spot of sweet and joy.

Don't even get me started on the sweet blast of peach.

Makes About: 30 Danishes

Time: 2 days

Difficulty: 2.5 out of 5

Prep:

Prepare the dough a day before use.

Once dough is prepped preheat the oven to 400 degrees F.

Cream Cheese Filling

8 ounces cream cheese - room temperature

1/4 cup granulated sugar

1 teaspoon vanilla extract

1-2 Peaches - thinly sliced

Putting Things Together

1 egg - mixed

Instructions: Cream Cheese Filling

- Step 1 - Mix it All Together

In a medium bowl mix 8 ounces of cream cheese that is at room temperature, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. You can use a hand mixer or a fork, whichever is easier for you.

- Step 2 - Peaches (Optional)

Slice 1 peach into thin slice's - you may not need the second one.

Putting Things Together

- Step 3 - Cut a Portion of the Dough and Roll (two options)

You want to cut a piece of dough that is about 2 inches thick off the mail block and roll it out until it is about 1/8th or 16th of an inch thick.

Once you get it to this point you can cut it into the shapes that you would like.

I've given too options below.

Option 1

- Step 4 - Cut In 2 inch Slices

Cut your dough into strips that are about 2 inches wide and at least 6 inches long (you can make it longer, but the longer you make it the bigger your danish is).

- Step 5 - Twist the Dough Loosely

Loosely twist the dough by holding one side and turning the other. You don't want it tight, you just want a loose twist.

- Step 6 - Twist in a Bun and Place on Baking Sheet

Hold one end and twist the other end around to create a bun.

Tuck the end of your twist under the bun and place them on a baking sheet about two inches apart.

- Step 7 - Create a Well in the Middle with Your Fingers

With your fingers, create a small well in the middle of your bun by pressing down and spreading it apart slightly.

You will be placing your filling in this well, so you want it to be able to hold some cream.

- Step 8 - Bush a Little Egg on Top

Beat the one egg well.

Once all your buns are on the baking sheet brush your buns with a little egg.

- Step 9 - Place a Small Spoon Full of Cream Cheese in the Middle of the Well

Place a small spoonful of your cream cheese filling into the well of your danish.

(This was taken before I remembered to put the egg wash on, don't forget the egg wash.)

Option 2

- Step 10 - Cut Squares Out of the Dough

Cut squares out of your dough; they can be square or rectangle, whichever shape you like more.

- Step 11 - Slice 1/4 inch Pieces of Dough the Length of the Edges to Create a Border Around the Dough Box

Like in the picture above, cute edges out of the dough to put on top of your squares as a border.

- Step 12 - Bush a Little Egg on Top

Beat the one egg well.

You will want to spread egg onto your bottom square first. Then place two parallel sides on to your square as a border and brush egg on those two strips. Then place your last two strips on the square and brush egg on those as well.

You are using the egg as a glue, so if you are stacking dough, use the egg to stick the two pieces together.

- Step 13 - Spoon Full of Cream Cheese

Place a spoon full of cream cheese in the middle of your square in between your boarders.

(This was taken before I remembered to put the egg wash on, don't forget the egg wash.)

Last Few Steps

- Step 14 - Place a Peach on Top (optional)

If you would like to make these cream cheese danishes into a peach cream cheese danish place some peaches on top of your cream cheese.

Don't go over board on the peaches because it could create lots of moister.

- Step 15 - Bake in the oven for 20-30 minutes

Bake the danishes at 400 F for about 20-30 minutes.

It is hard to tell if these are completely done because the outside will look golden brown, but it is your inside layers that won't be cooked all the way.

I had to cut into mine and just see if it was cooked all the way through. The cream cheese and the peaches will create some moister, but that should just be the first layer under the cream cheese and nothing more.

- Step 16 - Let Rest and Enjoy!

Once they are cooked through enjoy every bite of these great little treats.

"Cooking with Candra" really helped me with the puff pastry dough, but the peaches and cream cheese mixture was added on my own.