Cheese Danish
Makes 9 pastries
Folded-corner Danish squares with a piped, sweetened cream cheese center and a light sugar glaze.
| prepLine 2 baking sheets with parchment | |||||
| prepHeat oven to 425°F / 220°C | |||||
| 226 g cream cheese | Beat until smooth, bag it | Pipe filling; proof 1 hr–1 hr 20 | Brush with egg; bake 425°F / 220°C, 10 min | Rotate; bake 375°F / 190°C, 6–8 min | Cool slightly, drizzle glaze |
| 32 g confectioners' sugar (for the filling) | |||||
| 1 large egg yolk | |||||
| Pinch of salt | |||||
| 1/2 tsp pure vanilla extract | |||||
| 1 batch Danish dough (see recipe) | Roll, cut into 9 squares, fold corners with egg | ||||
| 1 large egg, lightly beaten | |||||
| 128 g confectioners' sugar (for the glaze) | Whisk glaze sugar & milk | ||||
| 30 ml whole milk (for the glaze) | |||||
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