Saturday, January 7, 2012

Fruit & Cream Cheese Danishes

These danishes are so addicting! I made the dough about 3 weeks ago for my danish braid {filled with apricot-rum pastry cream}. The other half of the dough was used to make these various shapes for morning pastries. In the center of each pastry, I put a little cream cheese filling and jam. I used a stone cherry jam that Dianne canned back in the summer. She has a stone cherry tree right outside the front yard door, it's beautiful when it's in bloom and the fruit it produces is very good! 

One nice thing about this recipe is that you can use different fillings, as well as top the danishes with fresh fruits, such as, various berries, sliced kiwis and orange supremes. You can also use an apricot glaze to set the berries. We did this in class, the pastries were beautiful.


Fruit & Cream Cheese Danishes

cream cheese filling {recipe below}
fruit jam
egg wash

  • Preheat oven to 350 degrees.
  • Make the danish pastry dough and shape into various danish shapes {as shown on the danish pastry dough page}. Let them proof for about 45 minutes to 1 hour, or until doubled in size.
  • Egg wash each pastry and put a small amount of the cream cheese filling on each pastry and then the jam of your liking on top of that.
  • Bake for 20 minutes, or until golden brown.

Cream Cheese Filling

4 oz cream cheese, softened
1/2 teaspoon lemon juice
4 teaspoons sugar

  • In a small bowl, mix all of the ingredients together until smooth.



Ashley