Danishes with Raspberry-Cream Cheese Filling
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 8 danishes
Ingredients
  • FOR THE PASTRY
  • 2 sheets Puff Pastry, thawed but still cool
  • 1 large egg yolk lightly beaten with 1 tablespoon heavy cream (or water), for egg wash
  • FOR THE FILLING
  • 8 ounces cream cheese, room temperature
  • ¼ cup confectioners' sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg yolk
  • Optional: 1 tablespoon plus 2 teaspoons poppy seeds
  • ⅓ cup raspberry preserves
  • FOR THE GLAZE
  • 1 cup confectioners' sugar
  • 3 tablespoons whole milk or heavy cream
Instructions
  1. Preheat oven to 375 degrees.
  2. Make the filling: Beat cream cheese, confectioners' sugar, and vanilla with a hand mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds (if desired), and beat until evenly distributed.
  3. Lay sheets of dough onto a lightly floured surface or parchment paper. Cut each sheet of dough into four squares (eight total), and divide between 2 baking sheets.
  4. Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.
  5. Meanwhile, make the glaze: Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)
  6. Drizzle Danishes with glaze, and let stand for 10 minutes.
Recipe by The Amiable Cooks at https://theamiablecooks.com/danishes-with-raspberry-cream-cheese-filling/