Quick Puff Pastry Cheese Danish (Print Version)

# Ingredients:

→ For the Pastry

01 - 1 box (17.3 oz or 320g) puff pastry, thawed
02 - 1 egg + 2 teaspoons water for egg wash

→ For the Filling

03 - 8 ounces (225g) cream cheese, softened
04 - 1 egg yolk at room temperature
05 - ¼ cup (30g) powdered sugar
06 - 1 teaspoon fresh lemon juice
07 - 1 teaspoon pure vanilla extract
08 - ⅛ teaspoon salt

→ For the Glaze

09 - 1 cup powdered sugar
10 - 1-2 tablespoons milk
11 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 350°F (180°C), or 160°C for a fan oven, and line a large cookie sheet with parchment paper
02 - Combine the cream cheese, egg yolk, powdered sugar, lemon juice, vanilla, and salt in a bowl. Mix everything together until smooth
03 - Roll out the puff pastry on a floured surface using a rolling pin, forming a 12x12-inch square
04 - Cut the dough into 9 squares, each measuring 4 inches. Fold each corner of each square about 1 inch toward the center and gently press to seal the folds
05 - Scoop about 1 tablespoon of the cream cheese filling into the center of each pastry square
06 - Make egg wash by whisking together egg and water in a small bowl. Brush the egg wash around the edges of each pastry
07 - Bake in the preheated oven for 16-18 minutes, rotating the pan halfway through. Remove from oven and let pastries cool completely
08 - Combine the powdered sugar, milk, and vanilla extract in a bowl. Add the milk slowly to achieve desired consistency
09 - Drizzle the glaze over each cooled pastry

# Notes:

01 - Assemble danishes directly on the baking sheet to avoid mishaps
02 - Try adding chocolate chips or fresh berries before baking for variety
03 - Puff pastry sheet sizes may vary by brand - just ensure even-sized squares
04 - Store in airtight container in fridge for up to 4 days or freeze for up to 3 months

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