An impressively simple Danish for weekend brunch.
The versatile frozen productcreates impressive looking desserts, mains, and appetizers with a fraction of the effort.
Pro Tip:check that your cream cheese is at room temperature before making the filling.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
We suggest letting it sit out for at least an hour.
Similar to when youre makingcheesecake, this makes the cream cheese whip up smooth and lump-free.
It will also spread easier onto the puff pastry dough.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Ingredients
1(8-oz.)
pkg.frozen puff pastry sheets, thawed
All-purpose flour, for surface
2(6-oz.)
Cut puff pastry into rectangles:
Unfold 1 puff pastry sheet on a lightly floured surface.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Roll into a 10- x 11-inch rectangle; cut into quarters.
Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.
Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Add fruits:
Arrange half of your desired fruit over the cream cheese-topped dough rectangles.
Spoon half of apple jelly over fruit.
Brush pastry edges with beaten egg.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Let cool on pan 10 minutes.
Drizzle glaze over pastries; sprinkle with almonds or pecans.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
