Cream Cheese Jam Danishes Recipes

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

Steps:

• Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Steps:

• Danish: Heat milk, sugar, butter, and salt in a saucepan over medium, stirring occasionally, just until butter is melted and sugar is dissolved; transfer to a large heatproof bowl. Let stand until warm to the touch (110 degrees), 2 to 3 minutes. Whisk in yeast, then eggs and vanilla. Add flour and stir until a sticky dough forms. Knead on a floured surface, dusting hands and surface with flour as needed, until smooth and elastic but still slightly tacky, 2 to 3 minutes. Form into a ball. Transfer to a large buttered bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
• Punch down dough. Press evenly into bottom of a buttered 9-by-13-inch baking dish. Press dough up edges of dish to make a 1/2-inch-high, 1/2-inch-wide border. Working lengthwise down center of dish, pinch up dough to create a 1/2-inch-high, 1/2-inch-wide wall, forming two separate channels of dough. Cover; let rise until doubled in bulk, about 45 minutes.
• Filling: Meanwhile, beat cream cheese in a bowl on medium-high speed until smooth. Add sugar, beating until light and fluffy. Add flour, egg yolk, zest and juice, and salt, beating until combined.
• Crumble topping: Combine flour, cornmeal, brown sugar, cinnamon, and salt in a bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Preheat oven to 350 degrees. Divide filling evenly between two channels of dough. Spread to edges with a spatula, then spread jam over cheese mixture. Brush border and center wall with egg white. Break topping into bite-size pieces; sprinkle over top. Bake until puffed and golden and topping is crisp, about 25 minutes. Let cool completely in baking dish on wire rack, about 1 hour.
• Glaze: Whisk together sugar and lemon juice until smooth. Drizzle evenly over top of Danish. Let stand until glaze is set, about 10 minutes.

Steps:

• Roll out puff pastry to a 12×10 rectangle, cut into 8 equal pieces. Place pieces on parchment lined baking sheet. Preheat oven to 400.
• Mix together the cream cheese, egg white (set aside yolk), sugar and vanilla.
• Mix egg yolk in a small dish with 1 tsp water. Brush lightly over pastry squares.
• Spoon the cream cheese mixture into the middle of each pastry square, dividing it equally as possible between them.
• In the center of the filling, spoon about 1-1 1/2 tsp of jam.
• Bake in preheated oven for 15-18 minutes or until puffed and golden brown.
• Immediately move to a cooling rack. Leftovers can be stored in an air tight container for up to 4 days, but best enjoyed same day.