Ahh the cheese danish… my favorite pastry. I could write poems about it, but I’ll spare you. Anyway, there’s something about Spring that makes me want to have brunch, and in my mind no brunch is complete without some sweet pastries!
If you’re hosting a brunch or just craving some of these bad boys for yourself, fear not, you don’t have to get up at 5am and slave away with your rolling pin to make these fresh mini danishes. Thanks to some convenient frozen puff pastry dough, they are a cinch to whip up!
(makes 32 small danishes)
– 2 sheets of frozen puff pastry, thawed
– 1 jar apricot dessert filling
– 8 oz cream cheese, softened
– 1/2 cup sugar
– 1 tsp vanilla
– 1 tbsp of milk
– 1 egg yolk
– 1 cup powdered sugar
– splash of milk
– 1/4 tsp almond extract
– sliced almonds
I am partial to Baker Brand fruit fillings for these, in part because this is what we always use when making my family’s traditional Slovak cookies! I chose apricot just because it’s my favorite, but any fruit filling would be delicious. I recently discovered that they make a pineapple version which I would love to try!
For the cheese filling, mix up the cream cheese, sugar, vanilla and 1 tbsp of milk. Beat until smooth. You will probably have some leftover when you’re done, so keep in mind that it makes an excellent fruit dip! Waste not, want not, right?
Next, open up each puff pastry sheet and cut into sixteen squares. Then, using a knife, score a smaller square into each one, making sure not to cut all the way through. The scoring helps the pastry to puff up on the edges and keep the filling in its place while in the oven.
On each square, place a dollop of the cream cheese mixture and a dollop of the apricot filling, then swirl together a bit.
Make a simple egg wash by mixing one egg yolk with 1 tbsp of water. Brush this around the outside edge of each pastry. *Note* – You might want to transfer the squares over to parchment paper before doing this step. They are a little harder to pick up after the egg wash. Clearly I forgot, but everything turned out just fine!
On a parchment lined cookie sheet, bake at 400 degrees F for about 15 minutes, or until golden brown around the edges. They will look really puffy and rounded when you first pull them out, but they will quickly deflate a bit.
While they are baking, mix up the almond icing. Place one cup of powdered sugar into a small bowl, and add small splashes of milk until you reach a smooth glaze-like consistency. You won’t need much milk, so add in small increments! Stir in 1/4 tsp of almond extract.
Once the danishes are cooled, drizzle on the glaze and sprinkle with sliced almonds. Perfection.