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
- Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.
- 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.
- Preheat oven to 375 degrees F.
- 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.
Notes
Store in an air tight container for up to 3 days at room temperature or in the refrigerator.