Eggless Cream Cheese Danish
This delicious eggless recipe brings classic bakery pastries right to your table. It is a delightful treat everyone will love.
Equipment
- hand mixer
Ingredients
For the Danish
- 2 sheets Frozen Puff Pastry, Thawed
- 2 tbsp Heavy Cream
- 1/4 cup Raspberry Jam
For the Filling
- 8 oz Cream Cheese, Softened
- 1/3 cup Powdered Sugar
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1/2 tsp Lemon Zest
For the Glaze
- 1/2 cup Powdered Sugar
- 1 tbsp Milk
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a medium bowl, beat the cream cheese, powdered sugar, cornstarch, vanilla, lemon juice and lemon zest with a hand mixer for about 1 minute, until completely smooth. The cornstarch replaces the egg yolk usually found in danish filling and helps it bake up thick and creamy instead of runny.
- Unfold the puff pastry sheets on a lightly floured surface and gently roll each one to smooth out the creases. Cut each sheet into 4 equal squares and arrange them on the baking sheets.
- Lightly score a 1/2-inch border around the edge of each square without cutting all the way through. Prick the center of each square several times with a fork so it stays flat while the edges puff.
- Spoon about 2 tablespoons of filling into the center of each square and top with a heaping teaspoon of raspberry jam. Brush the borders with heavy cream for a golden, glossy finish.
- Bake for 16-20 minutes, until the pastry is puffed and deep golden brown. Let the danishes cool on the sheets for 10 minutes.
- Whisk the powdered sugar and milk into a smooth glaze and drizzle it over the warm danishes before serving.
Nutrition
Serving: 1servingCalories: 438kcalCarbohydrates: 46gProtein: 5gFat: 26g
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