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I love breakfast that looks super complicated. Especially when it’s not.
If you are having a brunch, a bunch of people over, or if it is simply a Sunday morning, this is a great (versatile) breakfast.
I have made this with both puff pastry and with crescent roll dough. Both are good, but my family (and myself) preferred the puff pastry version.
This was so easy, I’m almost embarrassed to tell you.
If using puff pastry, take it out of the freezer and allow it to thaw until you are able to unfold it. Some people roll out their puff pastry. I didn’t. Mostly because my dough was still a little frozen. I used the folds as a guide and cut the dough into 9 squares (times two sheets, so 18 pastries).
Set the squares on a baking sheet lined with parchment paper or one of those nifty silicone baking mats (I love, love, love mine). Using a sharp knife, cut around the edge of the square (not all the way through!!), about ¼” in from the edge. This ensures that the pastry puffs but doesn’t push all the filling out.
Next, add one softened block of cream cheese to a bowl with about ¼ cup of granulated sugar. Add one teaspoon of vanilla and a tiny splash of almond extract, as well as a pinch of salt. Mix well until combined and smooth. Set that aside and get the raspberry filling started. I used a jar of organic seedless raspberry jam (personal preference). I spooned about ¼ cup into a bowl and added about 1-2 warm water to thin it out. The amount of water needed will vary depending on how thick the jam is.
Now the ridiculously easy part. Dollop some cream cheese on the square, within the cut part, then top with a little raspberry jam. Continue until all the pastries have their filling, brush around the edges of the pastry with an egg wash, and pop into a preheated oven for about 12-15 minutes. Once they are golden brown, remove them from the oven and let them cool. While they are cooling, I like to prepare the glaze. I used about ½ cup of powdered sugar, a tiny splash of almond extract and approximately 1-2 tsp of milk. Mix together until desired consistency. I like it thin, but not so thin that it will roll right off the pastry. Next, drizzle it over the top of the completed danish and serve! It looks so pretty!!
- 1 package puff pastry (two sheets enclosed)
- 1 8 oz. block cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 3/4 tsp almond extract, divided
- 2 tsp milk
- 1/2 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 egg, scrambled
- Preheat over to 425.
- Thaw the puff pastry on the counter until you are able to unfold it without it breaking. Cutting along the fold lines, make three section, then divide each strip into three squares, a total of 9 squares per sheet. Lay the square on a baking sheet lined with parchment paper or a silicone baking mat. Lightly score the squares around the edges with a butter knife, approximately 1/4" in from the edge.
- In a bowl, combine cream cheese, 1/4 cup granulated sugar, 1/2 tsp vanilla, and 1/2 tsp almond extract. Mix until combined and creamy. In a separate bowl, add the raspberry jam and a few spoonfuls of water until the jam is softened. The amount of water will depend on how thick the jam is.
- Dollop cream cheese mixture onto the puff pastry squares, keeping it inside the scored portion. You should be able to get about 1 tablespoon per square. Top with a drizzle of raspberry jam. When all the filling is on the squares, brush the outside edge of the puff pastry with the egg.
- Bake at 425 for about 12-15 minutes, or until golden brown.
- While the danish is baking, mix the remaining powdered sugar, milk and tiny drop of almond extract in a separate bowl. Once the danish has been removed from the oven and slightly cooled, drizzle the glaze over the top of the danish.
- This is so versatile! You can make it strictly with cheese only, or a different flavor jam depending on your preference.