Cheesy Danish Turnovers Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

ALMOST CHEESE DANISH TURNOVERS

Steps:

• Preheat oven to 375°F.
• Roll out bread with a rolling pin until flattened to about 1/16 of an inch.
• Stir together both cheeses, sugar and cinnamon until smooth.
• Brush some of the butter on the edges of the bread.
• Mound one half of the cheese mixture in the middle of each piece of bread.
• Fold over the bread to form a triangle and enclose the filling. Pinch the edges of the bread firmly together to form a seal.
• Arrange in one layer on a small baking sheet and brush the top of each turnover with the remaining butter.
• Bake the turnovers in the middle of the oven for 20 to 25 minutes or until pale golden.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
• Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
• Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

CHEESY DANISH TURNOVERS

Steps:

• Unroll crescent rolls; separate into 4 rectangles; press perforations to seal.
• Cut each rectangle in half crosswise.
• Beat cream cheese, 1/2 cup sugar, and vanilla until smooth.
• Divide this mixture over half of each rectangle, leaving a 1/4 inch border; fold dough over filling and press edges to seal.
• Combine remaining 1/4 cup sugar and cinnamon;.
• Brush pastry with melted butter and sprinkle with sugar mixture.
• Bake at 375 deg. for 12-15 minutes.