This, to me, is the perfect breakfast. I realize it’s not the healthiest… okay, it’s not healthy at all… but it tastes soooo good. I love cream cheese, especially between flaky buttery crust!
These are so easy to make and they look impressive too. People think you’ve spent a long time in the kitchen, when in fact, it’s only taken a few minutes. Take it to work in the morning and impress your co-workers! This is also a great idea to serve to guests who may be spending the night, that perfect thing to make on a holiday morning, or to deliver to a friend, new mom, or neighbor. Set out some fresh fruit, so at least part of the breakfast is healthy, and you’re all set!
Cream Cheese Danish (print recipe)
Powdered sugar for dusting
Unfold puff pastry onto a lightly floured work surface and roll it slightly with a floured rolling pin until it’s about 9 inches by 9 inches. Cut each sheet into quarters with a sharp knife. Take a cookie dough scoop and fill each square in the center with about a tablespoon of mixture. Do this twice and the mixture should be evenly placed among the 8 squares. Take the egg and water and beat together to make an egg wash. Brush the border of each pastry with egg wash and fold two of the opposite corners to the center and pinch together, brushing and overlapping the corners of each pastry so they firmly stick together. Place the pastries on a sheet pan lined with parchment paper or a silpat mat. Refrigerate the danish for about 30 minutes before baking. Preheat the oven to 400 degrees. Before placing the danishes in the oven, coat the top of the pastries with the egg wash. Bake for about 20 minutes until puffed and golden brown, rotating the pan once during baking. Remove from the oven and dust with powdered sugar. Allow danishes to cool for a few minutes but serve warm. Enjoy!
Recipe is adapted from Barefoot Contessa.
