Cinnamon Cream Cheese Danish
Cinnamon Cream Cheese Danish – Golden, flaky squares of puff pastry filled with a creamy cinnamon cream cheese center. ( Jump to Recipe)
Having something sweet and flaky baked right in the comfort of your home for breakfast is truly a delight. I’m talking about pastries here. Baking pastries is not something most people do on a regular basis. To me, it’s a weekend kind of treat.
I start these pastries with thawing the puff pastry dough at room temperature for 45 minutes. While the dough is thawing, I start on making the cinnamon cream cheese filling.
Soften the cream cheese in a bowl with a mixer for about 2 minutes. This will break up the cream cheese and make it soft. Add cinnamon, vanilla extract, flour and sugar. Beat for an additional 2 minutes until all of the ingredients are well incorporated. Scrape the sides of the bowl as needed and beat again. Set aside.
Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.
Once the puff pastry dough thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares. Using your fingers, dab each corner of each square with water. This will help the corners stick to the center for the shaping step.
To shape the dough, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact. Once all of the squares are formed, then they are ready to be filled.
Place a large, heaping tablespoon of the cinnamon cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare.
Brush the edges of the puff pastry squares with the egg wash. Sprinkle the edges with raw (turbinado) sugar. Bake for 20 minutes on 375 degrees F. until edges are golden and flaky. Enjoy with your morning cup of coffee or with an afternoon cup of tea!
Still looking for a delish dessert/pastry to make? Try these:
Raspberry And Almond Buttermilk Scones
Apple Pecan Galette With Vanilla Ice Cream
If you make these cinnamon cream cheese danishes, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Cinnamon Cream Cheese Danish
Ingredients
- 2 sheets of puff pastry dough
- 8 oz cream cheese
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp flour
- 1 tbsp granulated sugar
- 1 egg
- 1 tbsp raw/turbinado sugar
Instructions
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Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.
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While the puff pastry dough is thawing, create the cinnamon cream cheese filling. Beat the cream cheese with a mixer in a medium size bowl for 2 minutes until softened. Add cinnamon, vanilla, flour, and sugar. Beat for an additional 2 minutes until all of the ingredients are well incorporated. Scrape the sides of the bowl as needed and beat again. Set aside.
-
Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.
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Preheat oven to 375 degrees F.
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Once the puff pastry dough thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares. Using your fingers, dab each corner of each square with water. This will help the corners stick to the center for the shaping step.
-
To shape the dough, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact.
-
Place a large, heaping tablespoon of the cinnamon cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare.
-
Brush the edges of the puff pastry squares with the egg wash. Sprinkle the edges with raw (turbinado) sugar. Bake for 20 minutes until edges are golden and flaky.
Recipe Notes
Store in an air tight container for up to 3 days at room temperature or in the refrigerator.
