There was a pastry shop I used to visit with my mom when I was a kid. It was located at the Disney Institute, now known as Saratoga Springs Resort and Spa. When we would plan trips to Disney, this is where we’d stay and in the morning you can bet my Mom was at the shop ordering coffee, black with two packets of sweet and low, and some sweet cream cheese danishes to go. The pastry shop is gone now, but I can still smell the cheese danishes through the plate glass window from time to time. And now, I can regale for real with this recipe from my taste buds to yours.
It was our first time using Puff Pastry and were happy to find that our local Whole Foods had it in stock, the ingredients in the Puff Pastry we purchased are similar to those that you use in pie crust. When using the puff pastry, make sure lay it on a lightly floured surface.
Below is a shot of the cheese danish filling ready to be spooned onto some puff pastry and the egg wash ready to be brushed upon the puff pastry. We wanted to make the cheese danish even more satisfying, who knew it were possible, but the mini chocolate chips takes any cheese danish to the next level. If you’re looking for just a cheese danish, not to worry, just leave the chocolate chips out of the recipe.
Feast your eyes and bathe in the luminescent glow of my flaky crust.
- 2 sheets frozen puff pastry (9-inch-square), defrosted
- 1/2 cup cream cheese (4 ounces), at room temperature
- 1/2 cup mascarpone cheese (4 ounces), at room temperature
- 2 egg yolks, at room temperature
- 1 tablespoon all-purpose flour
- 5 tablespoons cane sugar
- 1/4 teaspoon Himalayan sea salt
- 1 tablespoon lemon zest (roughly the zest of 2 lemons)
- 1/2 cup mini chocolate chips
- Egg Wash: 1 egg beaten with 1 tablespoon water
- Preheat your oven to 400 degrees F and line two sheet pans with parchment paper.
- Danish Filling: In a bowl, mix togehter the cream cheese, mascarpone cheese, egg yolks, flour, sugar, sea salt, and lemon zest until smooth. Once smooth, fold in your chocolate chips.
- Unfold your puff pastry onto a lightly floured surface and cut each sheet of pastry into 4 equal sized squares. Put each square onto the baking sheet, about 4 per baking sheet, and spoon 1 tablesppon of the filling into the center of each pasty. Fold the opposite corners up together and seal with a pinch or you could fold it like an empanada, honestly you can close or fold as you want, just make sure not to overfill. Brush each pastry with the egg wash, not the filling itself, but the puff pastry.
- Place your pastries into the oven and bake until they have puffed up, about 15 minutes, rotating the pan half way during baking. Once baked, remove them from the oven and let them cool for about 5 minutes. They should be served warm.