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Cheese Danish Delight - flaky pastry with creamy cheese filling

Cheese Danish Delight

These flaky pastries filled with creamy cheese provide a delightful treat for brunch or afternoon tea, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry Dough
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed Ensure the butter is cold for flakiness.
  • 1/4 cup cold water Add gradually to avoid overmixing.
Cream Cheese Filling
  • 1/2 cup cream cheese, softened Can substitute with ricotta or flavored spread.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
Egg Wash
  • 1 large egg For brushing on pastries.
  • 1 tablespoon milk

Method
 

Preparation
  1. Whisk together the flour, sugar, and salt in a large bowl.
  2. Add the cold, cubed butter. Mix until the mixture resembles coarse crumbs.
  3. Gradually add 1/4 cup of cold water. Stir just until the dough comes together. Avoid overmixing.
  4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly flour a surface and roll out the chilled dough to a rectangle, about 1/4 inch thick. Cut into 4x4 inch squares.
  3. In a separate bowl, blend the softened cream cheese, powdered sugar, and vanilla until smooth.
  4. Place about one tablespoon of the cream cheese mixture in the center of each square. Fold the corners toward the center and pinch to seal.
  5. In a small bowl, whisk the egg with milk for the egg wash. Brush this mixture over each pastry.
  6. Bake for 15-20 minutes or until golden brown. Allow to cool slightly before enjoying.

Notes

Enhance the pastries with a dusting of powdered sugar or chocolate drizzle. Can be stored at room temperature for 2 days or frozen for longer storage. To keep dough flaky, work with cold ingredients.