Cream Cheese Danish

These Cream Cheese Danishes are so easy to make. I took a shortcut and used store bought pastry dough. You can make your own pastry dough and form them which ever you would like.

I love these Cream Cheese Danishes because they are so simple to make and full of incredible flavors that you can't resist.

We start by making the cream cheese filling and once you make the cream cheese filling than you'll just need to form them and you can decide on which way you want to fold it. The store bought pastry dough I used made about 6 medium size Danishes. However, you can also cut them into 8 small squares and get smaller Danishes.

How I formed my Danishes?

I rolled out the thawed frozen pastry dough and placed it on a lightly floured surface. You can than cut them into even size squares. I got about 6 medium size square. Fold the edges into small triangles, it will look somewhat like an hexagon.

Adding the filling

Transfer the pastry dough to a lined baking sheet. So, now that you form the pastry dough, take about 2 tablespoonful of the mixture and scoop in the middle

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Preheat oven to 425 degree Fahrenheit

2. Take frozen pastry dough from freezer and thaw as instructed on package

3. Let cream cheese and eggs set to room temperature

4. Now mix cream cheese, 1 egg yolk, 3-4 tablespoonful 1 white granulated sugar 2 teaspoon lemon juice and 1 teaspoon pure vanilla extract.

5. Roll out puff pastry dough onto a lightly dusted surface and form and transfer into a parchment paper on a sheet pan

6. Now add in the cream cheese mixture in the center of the shaped puff pastry.

7. Crack 1 whole egg and add about 1 tbsp of water and mix. (This will be the egg wash mixture) . Now with a baking brush, brush the edges of the puff pastry

8. Place in the oven for about 15-20 minutes or until golden brown

9. Let cool and dust with powder sugar or a glaze and Enjoy warm or cool.

RECIPE:

This recipe serves about 6 people

INGREDIENTS
1 bag of frozen puff pastry ( thawed)
1/4 cup of all purpose flour to spread on surface
1 8 oz cream cheese (room temperature)
3-4 Tbsp of white granulated 
2 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1 whole egg
about 1 tbsp of water
1 egg yolk for cream cheese filling