Lift your head from your pillow and sink your teeth into these Puffy-Puff Danishes! You’ll be thrilled to rise and shine to munch on one of these morning treats. The visions of tangy peach jam on top of the rich cream cheese all stuffed inside the soft, flaky puff pastry will be dancing in your head until it’s time to wake up. It’s a good morning indeed with these Puffy-Puff Danishes!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons all-purpose flour, plus more, to taste, for dusting a work surface
- 1/2 teaspoon vanilla extract
- 2 large egg yolks, divided
- 1 tablespoon water
- 1 (17.3-ounce, 2-count) package frozen puff pastry, thawed
- 2/3 cup peach jam, or fruit flavor of choice
- confectioners’ sugar, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line two baking sheets with parchment paper.
Step 3 –In a medium mixing bowl, add the cream cheese, the sugar, 2 tablespoons of the flour, and the vanilla and beat with an electric hand mixer until it is smooth.
Step 4 –Beat 1 of the egg yolks into the cream cheese mixture.
Step 5 –In a small mixing bowl, add the water and the remaining egg yolk and mix together.
Step 6 –Use the extra flour to dust a work surface.
Step 7 –Unfold the puff pastry sheets and roll them into 2 12-inch-wide squares.
Step 8 –Cut each of the dough squares into 9 equal squares (there should be 18 total). Place them on the prepared baking sheets.
Step 9 –Top each of the dough squares with 1 tablespoon of the cream cheese mixture and 1 rounded teaspoon of the jam.
Step 10 –Bring 2 of the opposite corners of the dough squares over the filling, gently press down, then coat with a drop of the yolk mixture to seal. Repeat with each of the dough squares.
Step 11 –Brush the tops of each of the danishes with the remaining yolk mixture.
Step 12 –Bake the danishes until they are golden-brown, about 14-16 minutes.
Step 13 –Transfer the baking sheets from the oven and sprinkle the danishes with the confectioners’ sugar.
Step 14 –Serve warm.
