We have always loved a good Danish, and for years we thought the only way to get them was from a bakery. Then we started to experiment and found very simple and delicious ways to make them every morning at home.
The secrets? Pepperidge Farm puff pastry, really good cherry preserves and a touch of almond extract. (You can use other fruit fillings of course.)
Make these one morning, let them set out on your counter, and if you have any left by the end of the day let us know. (Haha)
Enjoy!
”CherryDanish”
1 Sheet Frozen Pepperidge Farm Puff Pastry
6 Ounces of Cream Cheese
3 Tablespoons White Sugar
3/4 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
2 Teaspoons Lemon Juice
1/2 Cup Cherry Preserves
1 Large Egg
ICING
1/2 Cup Powdered Sugar
1 Teaspoon Lemon Juice
Directions
- Preheat Oven to 400 degrees.
- In a bowl, mix cream cheese, sugar, extracts, and lemon juice.
- Unfold “thawed” Puff Pastry.
- Lay onto a floured surface.
- With a rolling pin, roll it out a few time to flatten and and remove any seams.
- Slice the pastry into 6 equal pieces.
- Transfer these 6 pieces to parchment paper which has been placed on a baking sheet.
- Score the edges of each pastry piece with a forks to make slight indentations all around each pastry.
- Whisk the egg and brush the egg wash on the edges of each pastry.
- Scoop a tablespoon of the cream cheese onto each pastry.
- Spread the cream cheese up to the border of each pastry with the back of a spoon.
- Dollop a tablespoon or so of the preserves onto the middle of each pastry, right on the cream cheese.
- Bake on the middle rack for 20 to 25 minutes, watching until the edges become golden brown.
- Remove and let them cool.
- Mix the icing mixture together until incorporated.
- Spoon icing on each pastry by dripping in on them when cool.
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