Skip to main content

Fruit & Cream Cheese Danish

Fruit & Cream Cheese Danish

Course: Breakfast
  
Servings: Serves 6
Author: Rachael Murray 

INGREDIENTS

  • 1 box (2 sheets) puff pastry, thawed 
  • 4 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla 
  • ¾ cup fresh blueberries 

EGG WASH 

  • 1 egg
  • 2 teaspoons milk 

ICING

  • ½ cup powdered sugar 
  • ½-1 tablespoon milk 
  • ¼ teaspoon vanilla extract 

PREPARATION

  1. Preheat oven to 375 and line a baking sheet with parchment paper, then set aside.
  2. In a medium-sized bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. Place in fridge until ready to use.
  3. Unroll both sheets of puff pastry and cut one sheet in half. Place the half sheet at the end of the whole sheet and pinch seam together with your fingers to create one large rectangle. Set aside extra pastry for another use.
  4. Slice off top corners of pastry and continue making angled slices down each side (see photo above for reference).
  5. Spread cream cheese filling along the center and sprinkle blueberries on top.
  6. Fold the strips over the filling at a 45 degree angle, alternating from each side for a braid-like appearance.
  7. In a small bowl, whisk together egg and milk for egg wash.
  8. Transfer braid to baking sheet and brush the top and sides with egg wash. Bake for 25-28 minutes or until golden brown.
  9. Mix together icing ingredients in a small bowl until smooth. Drizzle over the baked danish.

Comments

Post a Comment

Popular posts from this blog

Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter! Ingredients ***Do NOT skimp on the canned tomatoes and sauce! Get Cento, Sclafano or similar Italian brand!!!!*** 1 Large (20oz) Can Crushed Tomatoes 1 Large (20 oz) Can of Whole Tomatoes (or another crushed) 2 Large Cans (15oz) Tomato Sauce 1 Pint Heavy Whipping Cream (2/3 at first) 1 Quart Half and Half 2 Sticks Butter 1 Regular Size Can of Cream of Mushroom (optional) 1 Regular Size Can of Cream of Chicken 2 Tablespoons  Basil Chopped  Garlic Salt To Taste (for salt) Garlic Powder To Taste (1-2 TBS) Pepper To Taste Handful of sugar (2/3 Cup?) Directions In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes. Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and s...
Post a Comment
Read more

Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie *Makes 1-3 Pies* I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters! I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag Ingredients: (1) Rotisserie chicken picked and chopped. Place in large bowl. (1) bag green bean steamer bag w seasoning - cooked and chopped (1) bag little potatoes steamer bag w seasoning cooked and chopped (1) Vidalia onion chopped (1) yellow bell pepper chopped (2) stalks celery chopped (2) cloves garlic chopped (1) Handful fresh pou...
Post a Comment
Read more

Crockpot Chili

From Barefoot Neighbor Place ingredients in crockpot in this order: 2# LEAN ground beef (raw) Season beef w: S&P, Chili Powder, & Garlic Powder 1 chopped onion 1 chopped bell pepper 1 chopped deseeded jalapeño 1 small can green chilis 1 can pinto beans drained and washed 1 can black beans drained and washed 1 can beef stock 1 can diced tomatoes 6 oz can cento tomato paste 1 packet chili seasoning Stir everything on top (leave beef alone) Cook on high 4 hours or 6-8 on low  Half way through, chop up beef and stir into chili season more if needed (s&p, hot sauce, etc) Serve w Fritos, sour cream & shredded cheese
Post a Comment
Read more