Cheese Danish

I’m so glad Kate over at Kate’s Recipe Box decided to try her hand at homemade cheese danish. I love them…when they’re good. And they rarely are. Most have barely a hint of cheese filling and the filling is tasteless, more texture than flavor. But these are incredible. And so easy thanks to frozen puff pastry dough.

Cheese danish

I cut my dough into 8 pieces, which was a good size for us. We all agreed that we didn’t need the glaze in the original recipe. I also added a pinch of salt to the cheese filling.

Cheese Danish
As seen on Kate’s Recipe Box
Makes 8-12

1 sheet frozen puff pastry
6 oz. cream cheese, softened
4 tablespoons sugar
pinch of salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 egg
1 tablespoon water

Thaw the puff pastry at room temperature for an hour, until it unfolds without breaking. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out the puff pastry into roughly a 9 x 13″ rectangle. Cut into 8 or 12 even pieces. Lay the pieces on the lined baking sheet.

Using a hand mixer, beat together the cream cheese, sugar, salt, lemon zest, and vanilla. Place about 2 tablespoons of the cream cheese mixture on top of each puff pastry, spreading out slightly so you have only a thin band of dough at the edges.

Beat the egg with the water and brush evenly over the puff pastry.

Bake for 15-20 minutes, until the puff pastry is lightly browned. Let cool to room temperature and serve.