Easter Cream Cheese Danish

Cream Cheese

Cream Cheese

I recently helped cater an Easter Sunrise service in Victoria for The Place Community in Mt. Douglas Park. It was left to me to decide what to bake as an outdoor, early morning treat. I decided to make a cream cheese danish that I’ve made many times. There are lots of variations on the recipe with many of them adding fruit fillings. If you want to, you can spoon on some cherry or blueberry pie filling on top of the cream cheese filling and you’ve got fruit danish. For this event, I opted to keep it simple.

A group of friends and I got together on Friday night and assembled and baked these. We put them in the fridge and then, at 4:30 a.m. on Sunday morning, we iced and delivered them. They were a hit, as always. Embarrassingly simple, here is my recipe:

Recipe: Easter Cream Cheese Danish

Ingredients

  • 1 box of butter puff pastry, 2 sheets
  • 1 cup of whipped cream cheese
  • 1/4 cup of sugar
  • 1 tsp. of lemon juice
  • 1/2 tsp. of vanilla
  • 1 tbsp. of sour cream
  • 1 cup of icing sugar
  • 1 tsp. of cream
  • 1 tsp. of lemon juice

Instructions

Preheat the oven to 350 degrees. Roll out 1 sheet of puff pastry onto parchment paper or a well greased cookie sheet. In a small bowl, whip the cheese, sugar, lemon juice, vanilla and sour cream together and spread evenly on to the puff pastry. Top with the other sheet of pastry and bake for 20-30 minutes or until golden brown and puffed. Cool for 10-15 minutes and then cut into triangles. In a small bowl, combine the icing sugar with the milk and lemon juice. Drizzle each triangle with icing and serve. (Will keep in the fridge for up to 3 days, if they last that long!)

Microformatting by hRecipe.

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