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Easy Puff Pastry Danish Recipe
Ash Tyrrell

Easy Puff Pastry Danish Recipe

I still remember the first time I pulled a tray of these out of the oven golden, puffed up, and smelling like a real bakery. I couldn't believe something this pretty came from a box of frozen dough and a handful of pantry staples
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 box puff pastry 2 sheets, thawed in the fridge overnight – cold, properly thawed dough puffs up much better than dough that's been rushed at room temperature
  • 8 ounces cream cheese softened – softening it first is the secret to a lump-free, silky filling
  • 1 egg yolk – gives the filling extra richness and a smoother texture
  • 3 tablespoons granulated sugar – just enough to sweeten the cheese layer without overpowering the jam
  • 1/4 teaspoon vanilla extract – adds warmth and rounds out the flavor
  • 1/2 teaspoon almond extract – my favorite trick for making the filling taste bakery-style
  • 6 tablespoons berry jam or preserves – use your favorite flavor homemade or store-bought both work great
  • 3/4 cup powdered sugar – the base for the glaze that goes on top once everything cools
  • 1/4 teaspoon almond or vanilla extract – flavors the glaze to match the filling
  • Water as needed – added a little at a time to get the glaze to the right consistency
  • 1 egg – whisked with water for the egg wash that gives the edges a shiny golden finish
  • 2 tablespoons water – thins the egg for an easy even brush-on wash
  • Coarse sugar optional – sprinkled on the edges for a little sparkle and crunch

Method
 

  1. I start by beating the softened cream cheese until it's light and fluffy, then mix in the egg yolk, sugar, and both extracts. Everything should come together into one smooth, creamy mixture with no lumps. I set this bowl aside while I work on the dough.
  2. I unfold one sheet of pastry onto a lightly floured counter and gently roll it out so it's even, without stretching it too far. Then I cut along the natural fold lines to make three strips, and slice those in half to get six neat rectangles per sheet.
  3. Using my paring knife, I lightly score a border around each rectangle without cutting all the way through this helps the edges puff up around the filling. I spoon cream cheese filling into the center, add a small well of jam, then brush the edges with egg wash and a sprinkle of coarse sugar.
  4. I bake the pastries at 400°F for about 14 to 16 minutes until they're puffed and golden brown. They'll deflate slightly as they cool, which is completely normal. Once cooled, I finish them with a simple powdered sugar glaze drizzled on top.

Notes

  • I always thaw my puff pastry in the fridge overnight instead of on the counter it keeps the butter cold, which is what makes the layers puff up properly.
  • I go light on the jam because it spreads and bubbles as it bakes, and too much can overflow the edges.
  • I make sure my cream cheese and egg yolk are truly at room temperature before mixing, or the filling ends up lumpy.
  • I like brushing the egg wash only on the outer border, not the filling, so the middle stays soft and doesn't get a weird sheen.
  • I let the pastries cool almost completely before glazing, otherwise the glaze just melts and disappears into the pastry.