Very Easy Danish Jam Filled Puff Pastry Food

RASPBERRY CHEESE DANISH RECIPE

Steps:

• Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
• Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
• Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
• Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
• To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
• Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
• Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.

RASPBERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 400 degrees.
• Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.
• While you are waiting for it to thaw, you can make the cream cheese filling. Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.
• Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.
• With a sharp knife, score an inner rectangle as shown. You don't want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn't escape.
• Place about 1 teaspoon of the filling onto the center of each puff pastry. Top with a few small dots of the jam, and swirl it around with a toothpick. Don't worry about being precise with your swirling because you really won't be able to tell after baking.
• In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty sheen to the finished pastry. Sprinkle the edges with the sparkling sugar if desired.
• Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.

PUFF PASTRY DANISHES

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.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

AIR-FRYER PUFF PASTRY DANISHES

Steps:

• Preheat air fryer to 325°. Beat cream cheese, sugar, flour and vanilla 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., 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., In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes. Serve warm. Refrigerate leftovers.