The kids started school yesterday.
One child refused to smile so this is our back to school pic. It was a half day and it flew by. This morning I got together with friends to celebrate the return of the quiet. There was strata, fresh, fruit, coffee for people who don’t really like coffee (the secret is ice cream), cheese danish, and laughs, there were lots of laughs.
one package of puff pastry thawed (I use Dufour)
8 oz. cream cheese – softened
4 Tablespoons sugar
1 teaspoon vanilla
egg white mixed with couple Tablespoons of water
1/4 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons milk (add more as needed)
Preheat oven to 375 degrees. (check temp on puff pastry packaging some are better at 400)
In a small bowl mix filling ingredients together until smooth using a rubber spatula. Set aside.
On a well floured surface, roll out puff pastry and trim edges so you have a fresh cut on each side. Cut into 4″ squares. Place pastry on parchment lined baking sheet and scoop spoonful of filling in to center. Brush edges of pastry with egg wash and fold over corners to seal. You can draw in two or four corners depending on your preference. You can also seal with a tiny square of left over puff pastry “glued” with egg wash where all the corners meet. Sometimes despite all your best efforts, they burst open while baking. Don’t worry, those are great for taste testing.
Bake for 25-30 minutes until the pastry is golden. Keep an eye on them since different brands of pastry tend to vary in cooking times.
Once cooled, they can be iced. I mix the icing with a fork and simply drizzle it over the danish.
(If you like you can glaze the danish with warmed jam as soon as you remove them from the oven)