Puff Pastry Danishes

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Use your favorite fruit preserves combined with a filling of spicy cheese cream and shaky pastry to make these Danes of easy and delicious puff pastry!

Close up of a Danish puff pastry on a white desk next to mixed berries.

Breakfast is the best meal of the day, right? I mean … When else is totally ok having sweet and savory things at the same time?

I love a savory breakfast. CHAMERO FOR CHRISTMAS BREAKFAST, BENEDICT Eggs or biscuits with sausage sauce are all big winners for me. But I also love having something sweet with them!

I don’t need an entire pile of lactic pancake. But a cinnamon panel or a blueberry biscuit will make makeup. So it will be one of these Danes of puff pastry.

Drainage of discharge halved in a second Danish.

Danes of quick and fast cheese made with puff pastry

I like a good Danish cheese. If they are in a cafeteria and have Danesi there, there are really good chances that I will grant me one.

But I really didn’t think about doing them at home until recently. I don’t know why not, because I always use the pastry shop to do things like the apple tart of the pastry and the turnover of cherries. So why not use it for an easy and delicious Danish?

These Danes of puff pastry have a filling of spicy cheese cream seasoned with your favorite fruit preserves. They are easy to assemble but seem impressive, so they are perfect for serving in a special brunch.

And since you can use any jam you like for the filling, you can mix and combine flavors so that everyone in the family have something they will love!

Danes of puff pastry scattered on a white work surface with mixed fresh berries.

What is the difference between Dane’s puff pastry and pastry?

The sbuffi pastry shop and traditional Danish pastry shop are really similar. In fact, this is why it is so common for people who make Danish at home using pastry with prefabricated breath for a simple and fast version.

Both pastry doughs are laminated doughs, which means that the layers of pasta are repeatedly rolled up and bent with layers of butter.

The puff pastry rises and the strata shakes from the steam that comes out of the butter when cooked. The resulting pasta is very clear and buttery.

The Danish pastry shop also includes yeast, eggs and sugar, giving it a softer consistency when it is cooked.

If you want to try to do Danese Pascrena homemadeyou should totally! But if you are like me and you don’t have time, but you still want to enjoy a plate of Danes for breakfast, puff pastry is a large shortcut.

Hand that raises a Danish halved puff pastry.

How to do these Danes of puff pastry

These puff pastry are the Danish are beautiful, but they are really simple to put together.

Ingredient you will need

For the same Danish, you will need:

8 ounce of cheese cream at room temperature
¼ cup of granulated sugar
1 teaspoon of vanilla extract
2 sheets of puff pastry, defrosted according to the indications on the package
⅓ Bonne maman maman cup preservatives

Danish puff pastry ingredients arranged on a ceiling.

Make sure the cheese cream is at room temperature before mixing the filling. If you forget to put it in advance, take a look at my post on how to quickly soften the cheese cream.

I like to use a good quality jam in this recipe. Since there are only a few ingredients, using a nice jam really makes the difference. Bonne Maman is what I generally grasp, but you can use any brand you like best.

You will also need 1 egg for egg washing.
I like to finish these Danes of puff pastry with a simple glazed with:

⅔ cup of icing sugar
1 tablespoon of milk
¼ teaspoon of pure vanilla extract

If you are without icing sugar, don’t panic! Learn to prepare the icing sugar and save a trip to the shop.

Make these Danes

Start mixing the cheese cream filling together. Beat the cheese cream, sugar and vanilla together: you can do it by hand, but I prefer to use a mixer to make sure it is super smooth.

Filling of Danish shaded cheese cream in the white bowl.

Now take 1 sheet of puff pastry. Leave the other sheet in the refrigerator until you are ready to work with it.

Explain the pasta on a slightly floured surface. If the upper part of the pastry is truly florid, brush a little. Otherwise it will be more difficult to make the cheese cream filling later.

Six pastry rectangles snort on a parchment baking tray.

Use a sharp knife, a pizza cutter or a blade of pasta to cut the pasta into 3 pieces along the signs of fold. Then perform 1 horizontal cut through the center of the sheet to create 6 rectangles of equal size.

Move the rectangles on a lined pan. Use a sharp reference knife to slightly mark a 1/2 -inch edge inside each rectangle, making sure not to cut up to the pasta.

Hand using a knife to score puff pastry rectangles.

On each piece of pastry, it enlarges 1 spoon full of the cheese cream mixture in the center, remaining inside the scores lines. Top with 1 teaspoon of jam, but do not spread the jam.

Beat the egg with 1 tablespoon of water. Brush the washing of eggs on the edges of each Danish.

BRUSHINGS WRYING WIND THE EAVA Wash on the edges of Danish pasta.

Cook at 400 ° F for 16-18 minutes, or until the puff pastry is swollen and golden brown and the Danish ships are cooked. When you pull the desserts from the oven, the centers could be inflated but they will deflate a little while it cools down.

Danishe of puff pastry cooked on cooling on a wire rack.

Repeat this process with the second sheet of pastry.

Once the Danes have cooled, beat the ingredients of the icing together and seasoned on desserts. The icing will harden while cooling.

Danishe of glass puff pastry placed on a wire rack.

Stiring suggestions

Store the Danes of puff pastry in an airtight container at room temperature for a maximum of 2 days or in the refrigerator for a maximum of 4 days.

The pastry shop will soften after the first day or so, but you can heat the pastries in a toaster oven to help it backup, if desired.

You can also freeze the Danes in the oven, cooled and enamelled. Put in a freezer bag with zip and freeze for a maximum of 2 months.

Let the Danes come to room temperature for a couple of hours or in the refrigerator over the night before having fun.

Danishi of the puff pastry seasoned with icing on a white work surface.

Make-ahead

If you wish, you can prepare the Danes of the puff pastry in the evening before planning to cook them. Assemble them on the pans, then cover with plastic casing and keep in the refrigerator.

The next morning, cook and dispose of the pastries as noted in the recipe.

Preheat the oven to 400 ° F. Line (2) Taglie sheets with parchment paper. Set aside.
In an medium bowl with an electric hand mixer, beat the cheese cream, granulated sugar and 1 teaspoon of vanilla extract until smooth. Set aside.
He works with a sheet of the puffed puffed at a time, keeping the rest in the refrigerator until you are ready to work with it to keep it cold.
Explain a sheet of pastry on a slightly floured work surface. Cut into 3 pieces along the signs of fold. Then cut the pastry sheet horizontally through the center of the sheet to create 6 rectangles.
Place the rectangles on the prepared pan. Use a reference knife to slightly mark a ½ -inch edge around each rectangle of puff pastry. This will allow the edges to get around the filling; Just make sure not to cut to the bottom of the pasta.
Add a slightly full spoon of the cheese cream mixture to the center of each pastry shop and distribute it evenly inside the edges you have created. Next, add a teaspoon of jam to the center of each pastry shop, but do not spread the jam.
Beat the egg and water together until they are completely combined. Use a brush to apply the washing of eggs on the border of each pastry shop.
Bake in a preheated oven for 16-18 minutes or until it is blossomed and golden. The centers will deflate a little during cooling.
Repeat the process with the remaining pastry and the filling ingredients.
Let the pastries cool completely.
In an average bowl, beat the icing sugar, milk and vanilla together to create a glaze. You want the icing to be able to season from a spoon, but you don’t want to be watery. At this point, if the glaze is too thick to season, gradually add more milk ½ teaspoon at a time until you reach the desired consistency. Jade for cooled pastries. The icing will harden cooling.

If your pastry shop has a lot of flour, I recommend using a brush to sweep a little. This will help make the spread of the cheese cream mixture at the top easier.
Feel free to halve this recipe if you want to do only 6 Danes at a time.
Keep the leftovers in an airtight container at room temperature for a maximum of 2 days. He warm up in a toaster oven to bring some crunchiness back to the pasta.

Service: 1Danish, Calories: 367Kcal, Carbohydrates: 37G, Protein: 5G, Fat: 22G, Saturated fat: 8G, Polynsaturo fat: 2G, Monolysatuine fat: 11G, Trans fat: 0.002G, Cholesterol: 33mg, Sodium: 170mg, Potassium: 65mg, Fiber: 1G, Sugar: 16G, Vitamin A: 276Iu, Vitamin C: 1mg, Soccer: 28mg, Iron: 1mg

Nutritional information is calculated automatically, so they should be used only as approximation.