Preheat oven to 400 degrees.
Lay frozen puff pastry sheet on a clean work surface and allow to
thaw for 10 minutes.
While you are waiting for it to thaw, you can make the cream cheese
filling. Using an electric mixer, beat the sugar into the cream
cheese. Add the heavy cream and vanilla and mix until smooth. Set
aside.
Unfold the puff pastry and cut it into four equal parts. When you
unfold it, sometimes it will break on the creases which is fine. Then
cut your four parts into quarters, so you have 16 rectangles or
squares.
With a sharp knife, score an inner rectangle as shown. You don't
want to cut all the way through. This helps the puff pastry rise
around the filling, and creates a little wall so the filling doesn't
escape.
Place about 1 teaspoon of the filling onto the center of each puff
pastry. Top with a few small dots of the jam, and swirl it around
with a toothpick. Don't worry about being precise with your swirling
because you really won't be able to tell after baking.
In a small bowl, beat the egg with 1 tablespoon of water and brush
only the edges with a pastry brush. This adds a pretty sheen to the
finished pastry. Sprinkle the edges with the sparkling sugar if
desired.
Bake for 13-14 minutes. They will puff up, and the edges should be
golden. Remove from the oven and transfer to a cooling rack. Allow
them to cool completely before drizzling with icing.
FOR THE ICING
In a medium bowl, whisk powdered sugar with 1 tablespoon of
water. Add more water a tiny bit at a time until you have reached
the desired consistency. Add almond extract and whisk. Transfer the
icing to a small Zip-loc bag, seal, and cut off the tiniest tip of the
bottom corner. Drizzle over the cooled danishes.
Originally Submitted
2/23/2015
0 Out of 5 from
0 reviews
You can add this Raspberry Cream Cheese Danish recipe to your own private DesktopCookbook.
