If you're feeling rather dapper and want to make your breakfast spread resemble an elegant tea party, the Puff Pastry Danish is a fabulous finishing touch. The flakey, buttery puff pastries are brimming with a sweet, vanilla cream cheese filling that's topped with a spoonful of tangy, sugary raspberry jam. They're quite delectable, really. The most astonishing part is that the Puff Pastry Danish, while fancy, is low fuss, so you can punctually sip your tea, (pinkies up of course) with a perfect pastry in hand!
Ingredients• 1 (8-ounce) package of cream cheese, softened • 1/4 cup sugar • 2 tablespoons all-purpose flour, plus additional for baking surface • 1/2 teaspoon vanilla extract • 2 large egg yolks, divided • 1 tablespoon water • 1 (17.3-ounce) package of frozen puff pastry, thawed • 2/3 cup raspberry jam or jam of choice, seedless • confectioners' sugar, optional, to taste
Preheat the oven to 425 degrees F.
Line 2 baking sheets with parchment paper.
In a medium bowl, beat the cream cheese, sugar, flour, and vanilla extract together.
Beat 1 egg yolk into the cream cheese mixture.
In a small bowl, mix the water and remaining egg yolk. Set aside.
On a lightly floured surface, unfold each sheet of the puff pastry.
Roll the unrolled puff pastries into a 12-inch square.
Cut each of the pastry squares into nine 4-inch squares.
Transfer the smaller pastry squares onto the prepared baking sheets.
Top each of the squares with about 1/2-1 tablespoon of the cream cheese mixture and 1 rounded teaspoon of jam. Be careful not to overfill them! Bring 2 of the opposite corners of the pastry over the filling and use the yolk mixture to seal. Repeat the folding and egg wash brushing for each pastry square.
Brush the tops of the pastry squares with the remaining yolk mixture.
Bake until golden brown, about 14-16 minutes.
Sprinkle with confectioners' sugar.
Serve and refrigerate leftovers.