FRUITY CREAM CHEESE DANISH
This Danish cream cheese is exactly what your brunch asks for. They are flaky, creamy, sweet, tangy and bursting with flavor. Not to mention their ease of realization!
INGREDIENTS
- 1 large egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fruit
- 2 Tablespoons sugar
- 1 teaspoon lemon zest
- 6 ounces cream cheese, at room temp
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- Sanding sugar (optional)
INSTRUCTIONS
First, preheat the oven to 400 ° F and line two baking sheets with parchment paper or Silpats.
Then, in the bowl of a stand mixer fitted with the paddle, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
Unfold the puff pastry sheets on a lightly floured work surface. Roll the dough lightly with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut four circles from each sheet of puff pastry.
Transfer four pastry circles to each baking sheet, spacing the circles about 2 inches apart. Slightly score a circular border 1/4 inch from the edges, then prick the center of each dough with a fork. Spread a portion of the cream cheese mixture inside the edge of each dough then top the cream cheese with fruit.
In a small bowl, whisk together the egg with 1 tablespoon of water. Brush the edges of the pastries with the egg cream and sprinkle them with sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until golden brown and puffed.
Take the pastries out of the oven and let them cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. Happy Cooking Time.
