Monday, 31 March 2008

Berry Cream Cheese Almond Danishes

Berries above are dried cranberries
reconstituted overnight with a
sprinkling of sugar
1 sheet puff pastry, unthawed
8 ounces Cream Cheese, softened
1/2 tsp Vanilla
1/2 tsp Almond Extract
2-3 Tbsp Sugar
1 1/2 cup Berries, fresh or frozen (cut into bite
   size pieces if need be) -- (you may
   sprinkle sugar on berries & leave overnight
   or not -- depending on your sweetness
   preferences)

  • Preheat oven to 400 degrees. 
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. 
  • Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4x4 ½" pieces.
  • With a knife, score ½" border around the edge of each piece of puff pastry. 
  • Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
  • In a bowl, stir together softened cream cheese, sugar, vanilla and almond extract.
  • Spoon about 2-3 heaping tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders. 
  • Into the middle of the cream cheese, add berries and press down into the cream cheese lightly so they set in place.
  • Fold edges over onto cream cheese/berry mixture.
  • Use a flipper to get each danish to the parchment lined pan.  
  • Bake for 20 minutes, or until golden brown, on the middle rack.
  • Remove from baking sheet and cool on a wire rack. 
  • Serve warm or room temperature.