EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
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.
PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
AIR-FRYER PUFF PASTRY DANISHES
Steps:
- Preheat air fryer to 325°. Beat cream cheese, sugar, flour and vanilla until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
PUFF PASTRY CHEESE AND PRESERVE DANISH
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.
- Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth.
- Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone.
- Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool before serving. Cut into strips to serve.
- Call yourself a super star!
DANISH PUFF
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g
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