Quick & Easy Cheese Danish

After finishing the Blackberry Lemon Cake I made for Easter last month I had about 2 cups of cream cheese frosting left. I didn’t want to toss it or put it in the refrigerator, since that meant I would have to use it within a few days and I had no clue what I would use it for, so I decided to freeze it. I know a lot of people freeze anything and everything, but I always have reservations when it comes to freezing baked goods and frosting. Slowly but surely though those reservations are going away.

I wasn’t sure what I was going to use the frosting for at first. It crossed my mind that I could make a mini carrot cake. But then I remembered that I had puff pastry in my freezer as well so I decided that I would try to make Cheese Danishes with it.

To defrost the frosting I put it in the refrigerator overnight. Since it only consisted of cream cheese, butter and sugar I decided to stir in an egg yolk to help thicken the mixture.

After defrosting a sheet of puff pastry I sliced it into 4 squares and brushed the outer edges of each with an egg wash.

I then folded the corners of each square and then folded the sides to form an octagon.

Next I placed two tablespoons of the cream cheese mixture into the center of each square. I brushed the puff pastry with the remaining egg wash and sprinkled sugar on each.

I baked them in a 400 F preheated oven for 14 minutes. Right out of the oven the cream cheese mixture was quite puffy…

But, within 30 seconds the pastries had deflated. Considering that the cream cheese mixture browned considerably in the oven I could have probably taken them out a minute or so sooner, or, lowered the oven temperature. Regardless though, they were quite good and a good way to use the leftover frosting. I had enough frosting that I could have made 8 of these, but I decided to stick with 4 since I was testing the recipe out. The recipe below is for 8 Danishes, but, if you only have a cup of frosting left you can make 4 like I did.  

Quick & Easy Cheese Danishes

Ingredients:

2 sheets frozen puff pastry

2 cups cream cheese frosting

1 egg yolk

1 egg whisked with a teaspoon of water, for egg wash

Sugar, for sprinkling

Directions:

Preheat the oven to 400 F. Line a large cookie sheet with parchment paper.

Defrost the puff pastry per the instructions on the package. Slice each sheet into 4 squares and place on the prepared cookie sheet. Brush the outer edges with the egg wash. Fold the corners of each square and then the sides to form an octagon.

When the puff pastry is just about defrosted stir together the frosting and egg yolk.

Place 2 tablespoons of the cream cheese mixture into the center of the formed puff pastry.

Brush the puff pastry with the remaining egg wash and sprinkle with sugar.

Bake in the preheated oven for 12-14 minutes, or until the cream cheese is set and the puff pastry is a golden brown.

Let rest for a few minutes before enjoying.

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