Puff Pastry Cheese and Preserve Danish
Indulge your sweet tooth with this irresistible Puff Pastry Cheese and Preserve Danish recipe, a perfect blend of buttery, flaky dough, creamy filling, and fruity goodness. Using convenient store-bought puff pastry sheets, these homemade pastries come together effortlessly in just 40 minutes, making them a dreamy treat for brunch, dessert, or an afternoon snack. The luscious cream cheese filling, lightly sweetened and kissed with vanilla, pairs beautifully with your favorite fruit preserves—think tangy raspberry, apricot, or blueberry—for a dynamic flavor combination. Topped with a golden egg wash and optionally dusted with powdered sugar, these elegant pastries are as stunning as they are delicious. Easy to assemble yet impressively bakery-worthy, this recipe is a must-try for anyone craving a simple yet sophisticated homemade delight.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 225 grams Cream cheese
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams Fruit preserves (e.g., raspberry, apricot, or blueberry)
- 1 Egg
- 1 tablespoon Water
- 15 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Thaw the puff pastry sheets according to the package instructions if they are frozen. Make sure they are pliable but still cool.
In a medium-sized bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, giving you 8 squares total.
Place the puff pastry squares on the prepared baking sheets, leaving some space between each piece.
Spoon about 1 tablespoon of the cream cheese mixture into the center of each square, spreading it slightly. Add a heaping teaspoon of fruit preserves on top of the cream cheese.
Fold the corners of each square toward the center, overlapping slightly. Press gently to seal the edges to hold the shape during baking.
In a small bowl, whisk the egg and water together to make an egg wash. Brush the edges of each Danish with the egg wash to encourage a golden color when baked.
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown and puffed up.
Remove from the oven and allow the pastries to cool on a wire rack for 10 minutes. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 135.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
