I've been loving recipes from Taste of Home and they have a few copy cat recipes from Starbucks that I've made and loved and this is one I want to share


Recipe from tasteofhome

Ingredients

• 2 sheets of frozen puff pastry
• 250g packet cream cheese, softened
• 1 egg yolk
• 1/4 cup caster sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 whole egg

You can add additional flavors to the cream cheese mixture, like aa pinch of lemon citrus zest, cinnamon or nutmeg

Directions​

Step 1: Thaw the puff pastry​

Unwrap the frozen puff pastry and let it sit at room temperature for 20 minutes.

Step 2: Make the cheese filling​

Blend the cream cheese, egg yolk, sugar, vanilla extract and salt in a stand mixer or with a hand mixer. The mixture should be smooth.

Preheat the oven to 200 °C 180 °C fan-forced. Line a large baking tray with baking paper.

Step 3: Roll and cut the dough​

Gently unfold the puff pastry sheets. Roll each sheet of dough into a 10-inch by 15-inch rectangle. Use a sharp knife or pizza cutter to slice one sheet into 9 rectangles. Set them aside.


Then, cut the other sheet into 9 rectangles, and cut out a small, rectangular hole in the center of each one. This hole is where the filling will show through, and should be roughly 1-½ inches by 3 inches.

Step 4: Assemble the Danish​

To start, arrange the 9 solid pastry rectangles on the lined baking sheet, then place 2 tablespoons of cheese filling into the center of each one.

Then whisk the whole egg together with 1 tablespoon of water to create an egg wash. Brush the outside edges of the pastry dough with this egg wash.
Top each pastry rectangle with one of the remaining dough rectangles, so that the cheese filling shows in the cutout. Lightly press the dough edges down to the bottom layer.

Brush more egg wash over the dough on each Danish.

Step 5: Bake​

Bake the Danish for 15-17 minutes, until the pastry is puffed and browned. Transfer the Danish to a cooling rack. These are tastiest when served warm!

Storing Danish​

To store the Danish, let them cool to room temperature. Place them in a sealed bag or container, and keep in the fridge for up to five days.

 

[magpie1]

these sound and look yum.....but don't think that one batch is quite going to be enough......

 

[Knell]

Will tell tomorrow ... bought what I need this arvo and will give it a go tomorrow. Thanks again Suzanne

 

[Irene Anthony]

Thanks Suzanne for the great illustrations

 

[Knell]

Filling is delightful. Me and the pastry didn't get along too well though! But that was my fault - used butter puff, hot day, had to add flour to handle it and that ruined the puff lol