Cream Cheese Puff Pastry Danish
Made with flaky puff pastry, cream cheese filling, and fresh berries, these cream cheese puff pastry Danish tarts aren't just tasty but absolutely beautiful.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packs Puff pastry
- 226 g Cream cheese (full fat, eg. Philadephia)
- 67 g Granulated sugar
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1 Egg (for the egg wash)
- Splash of milk (for the egg wash)
- Strawberries, raspberries, blueberries or any other berries
Instructions
- 1
Thaw the puff pastry sheets (if using frozen) but make sure they are still cold.
- 2
Wash the berries and cut the strawberries and raspberries lengthwise.
- 3
Whisk the cream cheese, sugar, vanilla, and egg yolk for a few minutes until fully combined.
- 4
Unfold one of the puff pastry sheets and cut it into 6 rectangles, as in the process image.
- 5
Using a sharp knife, lightly score each rectangle about 1/2 inch in on all 4 sides. Do not cut all the way through the dough.
- 6
Spread about one tablespoon of the cream cheese mixture on the pastry, but leave out the scored side. Then, arrange the fruits on top.
- 7
Whisk the egg with a splash of milk and apply egg wash all around the pastry (not on the cream cheese & fruit part).
- 8
Continue with the other puff pastry sheet until you get 12 tarts. Bake 6 at once.
- 9
If at any point the puff pastry becomes warm to handle, pop it into the freezer or fridge for a few minutes to chill. Do not force the pastry if it is too warm.
- 10
Chill the pastry while pre-heating the oven to 200C / 392F (no fan). Bake the tarts at 200C / 392F (no fan) for about 40-45 minutes. Cover them after about 15 minutes to avoid them browning too much.
- 11
Let them slightly cool in the baking tray for 3 minutes then move them onto a cooling rack.
- 12
The cream cheese puff pastry danish tarts are the best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container.