16 August, 2021
Peach Cream Cheese Danish
I actually had a brain flash last night and was going to make Nutella Danish, just for fun. Not because I particularly like Nutella, but the jar of it in the cupboard should be used, right? And then, when I was taking out the puff pastry, I remembered I had some homemade marmalade in the fridge and another jar in the pantry.
So then it was marmalade and cream cheese Danish. I mixed up the filling and didn’t have enough – and decided I needed to open a jar of peaches instead of the other jar of marmalade. But the peaches needed the cream cheese, because many, many things require cream cheese to be complete.
Again, this is how my brain works – free association food thoughts.
- 2 rolls of puff pastry – you could make your own, I just wasn’t thinking I wanted to work that hard today
- ½ cup of marmalade
- ¼ cup of cream cheese
- 1 or 2 tsp of sugar
Preheat the oven to 425F.
Unroll the puff pastry (just do one at a time – it dries out). Cut in half then into thirds, or cut into 9 mostly even squares.
Mix the marmalade, cream cheese and sugar if it’s needed. Because I make my own marmalade, I don’t use much sugar but in this case, because of the cream cheese, it needed a little. Taste it before you commit, commercially made marmalade is fairly sweet.
Put a generous tablespoon into the centre of each rectangle (or a less generous tablespoon into the centre of each square).
Bring two opposite corners together and give them a gentle pinch. Place each one on a sprayed or lined baking sheet.
This is where I ran out of the marmalade and switched to peaches. The peaches were ones I canned last year. There are about 2 cups of sliced peaches per jar.
- 2 cups of sliced, cooked peaches, diced into small pieces
- ½ – 1 tsp of cream cheese per Danish
- the rest of the puff pastry pieces
Place the cream cheese in the middle of each square of puff pastry and top with some peaches.
Bring up two opposite corners of the pastry and gently pinch together.
Once all the danish are made & on the baking sheet(s), place in the oven for 15 minutes. Check them then. Mine needed an extra 5 minutes.
If wanted, mix some milk and icing sugar together to drizzle over the top of each Danish. They don’t need it, but they’re pretty darn good with it.