Sep 10 2009
I used to have a really bad habit. A Starbucks habit. Not only did I endulge my habit every morning on my way to work, but somedays, I would even add a cheese danish to my order. I didn’t particularly even like their sweet dough recipe, but the cream cheese filling? That was a different story. I grabbed a spoon and ate the filling/topping and tossed the pastry portion.
Imagine my excitement when I saw the Barefoot Contessa recipe for Easy Cheese Danish.
Ina usually doesn’t let me down, but I wasn’t thrilled with this recipe. It just seemed kind of flat and rather uninteresting to me. And the filling ran all over the pan. I also tried her ramped up version that had added lemon zest to the cream cheese mixture (it was featured on her show) and followed the recipe exactly…still didn’t like it.
But, if you’re looking for a fast weekend cheese danish, you may want to give this recipe a shot.
Easy Cheese Danish
adapted from Barefoot Contessa at Home
4 oz cream cheese, at room temperature
1/4 c sugar
1 large egg yolk, at room temperature
1 tsp vanilla extract
pinch of salt
1 sheet puff pastry, defrosted
1 egg beaten with 1 T water, for egg wash
Preheat oven to 400*F. Line baking sheet with parchment.
Beat cream cheese and sugar in mixing bowl (use paddle attachment if using stand mixer) on medium-low speed until smooth. Add the egg yolk, vanilla, and salt, and continue to beat until just combined.
Lightly flour board and unfold the sheet of puff pastry. Dust with flour and roll out into a 10×10 inch square. Cut into quarters and place each quarter onto baking sheet. Place a spoonful of cream cheese mixture in the center of each square. Brush the edges of pastry with egg wash, then fold two opposite corners towards the center, one over the other. Pinch as best you can, then brush the folded portion with egg wash.
Bake for 20 minutes, rotating the pan half-way through.