Proceed as directed above.įor a flavor twist, try a different cheese. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Unfold the pastry sheet and brush with the egg mixture as directed above. Roll up the pastry and proceed as directed above.įor Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Brush the edge of the pastry sheet with water. Unfold the pastry sheet as directed above. Divide cream cheese filling onto half of each square, mounding filling. On lightly floured surface, roll out each piece of puff pastry to 12-inch (30 cm) square. 1 Package of Frozen Puff Pastry Sheets thawed 2 Leeks or 1 Yellow Onion 8 Slices of Thick-Cut Bacon diced 1 tablespoon water 8 ounces Cream Cheese room. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Cream cheese filling: Meanwhile, in bowl, beat together cream cheese, icing sugar and vanilla until smooth. The layers of flaky buttery puff pastry topped with lemon-scented cream. These cream cheese danishes are easy to assemble and so satisfying. As always, homemade just tastes better, but you are welcome to use any store-bought all-butter puff pastry if you are running short on time. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. This Homemade Cream Cheese Danishes are part of a feature on homemade puff pastry here at Go Bold With Butter.
If it's too wet, it may make the pastry soggy.įor Pesto Swirls, omit all ingredients but the flour and the puff pastry. Tipsįor best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Brush the slices with the egg mixture.īake for 15 minutes or until the pastries are golden brown. Place the slices, cut-side down, onto 2 baking sheets. Starting at a short side, roll up like a jelly roll. Brush the pastry sheet with the egg mixture. Unfold the pastry sheet on the work surface. A single serving of cream cheese will increase the calorie count by 35 calories, 3. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Beat the egg and water in a small bowl with a fork. Add some sugar and vanilla, and this is literally a 5-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was PLENTIFUL.Heat the oven to 400☏. This recipe was thrown together based on one criteria, which is a frequent one around here: what’s in the fridge? What can I use up? Frozen puff pastry, cream cheese, and the plums. Locally raised, without antibiotics, and ready to be the star of your Thanksgiving table. I love them! But we picked so many that I couldn’t just eat them in one sitting, so: plum tart. I could eat plums until I explode - it really is difficult to stop because they are so damn good. Popular cream cheese crescent roll dessert. These plums came from my Mama’s plum trees, which were PLENTIFUL this year (yay!). At a cream puff bakery, the puff pastry shells and custard filling are prepared in fresh batches several. A few trees are changing, but nothing major yet.
It’s downright chilly here in the mornings - making for a less-sweaty entrance to work, but it still heats up to 80 and is GORGEOUS in the evenings. Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
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