When I was in New York in September, I got a taste for cheese Danish pastries. I love cream cheese in everything, so in a crumbly pastry wasn’t a difficult sell but when I got back to the UK I couldn’t find them anywhere. Necessity being the mother of invention, I found some recipes online and with a bit of experimentation I can now share with you my easy peasy cheat’s cream cheese Danish recipe which doesn’t require a few hours rolling out butter and flour.
You will need:
220g full fat Philadelphia cream cheese
50g icing sugar
2 egg yolks
Zest of 1 lemon
2 tablespoons ricotta cheese
1 tablespoon vanilla extract
2 sheets of just roll puff pastry
Raspberry seedless jam (optional)
What to do:
1) Take the pastry out of the fridge and pre-heat the oven to 200 degrees Celsius.
2) Cream together the cream cheese and icing sugar until smooth, then stir through the egg yolk, lemon zest, vanilla and ricotta.
3) Roll out the pastry sheet and cut into your preferred shape. Just Roll puff pastry can be cut into six even squares per sheet, or you can use a circle biscuit cutter to cut out circles of a similar size.
4) Spoon the cream cheese mix onto the pastry, about two tablespoons per piece. If you like, add 1-2 teaspoons of raspberry jam to each one. It’s delicious.
5) If you’re using squares, bring two opposite corners together, add a dab of beaten egg and pinch hard to seal.
6) Paint the bare pastry with a little milk or egg to give it a brown glaze in the oven, then pop in and bake for 15-20 mins until pastry is puffed up and golden.
This makes an easy but impressive looking breakfast or a delicious alternative to biscuits with a good book and a cup of coffee or tea.