HOW TO MAKE CREAM CHEESE DANISH 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 the oven to 350 ℉.
• Set aside 2 baking sheets lined with parchment paper.
• Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
• To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
• Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
• Cut the long cylinder into 12 equal pieces with a sharp knife.
• Flatten each round round in the middle with your fingers and thumb.
• Place individual circular 2 inches apart on the prepared baking sheet.
• Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
• Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
• Place 2 cherries on top of the cream cheese filling using a tiny spoon.
• Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
• Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
• Repeat with the second tube of crescent rolls.