Cheesecake Danish
Natasha's Kitchen recipe - American
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz cream cheese (at room temperature)
- 1/3 cup sugar
- 2 large egg yolks (room temperature)
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 tsp lemon juice
- 1 box (2 sheets Pepperidge Farm Puff Pastry, thawed according to package instructions)
- 1 large egg
- 1 Tbsp water
- Powdered sugar - optional
Instructions
- 1
Place cream cheese and sugar in a bowl and beat on low speed until smooth.
- 2
Add egg yolks, vanilla, salt and lemon juice and continue mixing just until well blended.
- 3
Sprinkle flour on a clean, dry, non-stick surface. Unfold 1 pastry sheet on floured surface and roll it into a 10x10-inch square.
- 4
Cut pastry into 4 equal squares. Beat together 1 large egg and 1 Tbsp water with a fork. Brush the edges of each square with egg wash.
- 5
Place a heaping Tbsp of cheesecake mixture diagonally on each square.
- 6
Fold and overlap 2 of the edges. Pinch tightly to seal.
- 7
Place pastry on the lined baking dish. Brush the top of the pastry dough with egg wash. Complete the other pastries and repeat with the second puff pastry sheet.
- 8
Bake 20 minutes (rotating the pan after 10 minutes), until the edges are golden brown. When pastries are just warm, sprinkle with powdered sugar if desired.