CREAM CHEESE DANISH FILLING RECIPES

Steps:

• Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.

Steps:

• Preheat oven to 350.
• Grease a cookie sheet and set aside.
• Beat together cream cheese, 1/4 cup sugar and 1/2 tsp vanilla in medium bowl until blended.
• Unroll dough into 4 rectangles and seal perforations by pinching.
• Brush each rectangle with melted butter and sprinkle with a tablespoon of sugar.
• Roll each up log ways and pinch to seal.
• Coil into a spiral and slightly press down middle to make room for cream cheese filling.
• Place on prepared cookie sheet.
• Top each with about 1/4 of cream cheese misture.
• Bake until golden brown (about 16-18 minutes).
• In a small bowl, combine powdered sugar, milk and 1 teaspoon vanilla and stir until smooth.
• Drizzle over each roll.