Peep's Mini Cherry Cheese Danish
Servings: Serves: 18 mini Danishes
Cream cheese filling:
1 (8 oz.) package cream cheese, softened
½ C. powdered sugar
½ tsp. vanilla extract
1/8 tsp. Fresh Lemon zest
1/8 - 1/4 tsp. Fresh Lemon juice or to taste
Egg wash:
1 Egg
1 TBSP. water
Beat together and set aside.
Icing:
1 C. powdered sugar
1 TBSP. milk
1½ tsp. lemon juice or to taste
1 package (17.3 oz.) frozen puff pastry sheets (2 count)
Cherry Pie Filling
Heat the oven to 400°F.
Remove pastry sheets from box and paper wrapper.
Allow to thaw 40 minutes.
Cream cheese filling - In a bowl, combine softened cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice.
On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12 inch square.
Cut each sheet into 9 even squares. Then cut a 1 inch border around each square.
Transfer each square to a baking sheet lined with parchment paper or silicone mat and brush the edge border of each square with egg wash.
Place 1 heaping TBSP. of the cream cheese mixture into the center of each square. Then place 1 TBSP. of the cherry pie filling on top.
Bake at 400°F for 15 minutes or until golden.
While Danish are baking combine powdered sugar, milk and lemon juice and set aside. This will be the glaze.
Place icing in a small plastic zip bag. Cut a very small amount off one tip of bag.
Once the pastries are cooled gently squeeze bag with icing to drizzle over each square.
Servings: Serves: 18 mini Danishes
Cream cheese filling:
1 (8 oz.) package cream cheese, softened
½ C. powdered sugar
½ tsp. vanilla extract
1/8 tsp. Fresh Lemon zest
1/8 - 1/4 tsp. Fresh Lemon juice or to taste
Egg wash:
1 Egg
1 TBSP. water
Beat together and set aside.
Icing:
1 C. powdered sugar
1 TBSP. milk
1½ tsp. lemon juice or to taste
1 package (17.3 oz.) frozen puff pastry sheets (2 count)
Cherry Pie Filling
Heat the oven to 400°F.
Remove pastry sheets from box and paper wrapper.
Allow to thaw 40 minutes.
Cream cheese filling - In a bowl, combine softened cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice.
On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12 inch square.
Cut each sheet into 9 even squares. Then cut a 1 inch border around each square.
Transfer each square to a baking sheet lined with parchment paper or silicone mat and brush the edge border of each square with egg wash.
Place 1 heaping TBSP. of the cream cheese mixture into the center of each square. Then place 1 TBSP. of the cherry pie filling on top.
Bake at 400°F for 15 minutes or until golden.
While Danish are baking combine powdered sugar, milk and lemon juice and set aside. This will be the glaze.
Place icing in a small plastic zip bag. Cut a very small amount off one tip of bag.
Once the pastries are cooled gently squeeze bag with icing to drizzle over each square.