Easy Cheese Danish Remix

I love watching the Food Network. One day I watched Ina Garten of Barefoot Contessa make these amazing cheese danish’s. Since then I have made them a few times but this time I decided to put a Thanksgiving twist on them by using pumpkin! I am not a big fan of pumpkin pie. I do however, love pumpkin cheesecake. For this danish I created the cheese filling to imitate a pumpkin cheesecake filling. They are amazing! Here’s the original recipe. And here is what you need for the remix.

8 Ounces cream cheese room temp

2 Tbsp ricotta cheese

1/3 Cup sugar

1/2 Tsp salt

1 Egg, 1 egg yolk

1 Tsp vanilla extract

1/4 Cup pumpkin puree

1/4 Tsp pumpkin pie spice

1/4 Tsp cinnamon

1 Tbsp sour cream

2 Sheets puff pastry

Preheat oven to 400* F. Line the baking sheets with parchment paper. Make sure puff pastry sheets have defrosted according to packaging directions.

Cream together cream cheese and sugar. You can use an electric mixer on low speed or use spatula and do it by hand. Make sure cream cheese is soft enough that it wont leave cream cheese lumps in the filling. Add the rest of the ingredients withholding the egg and egg yolk. Combine everything and taste. It may not be sweet enough for you so add sugar little by little until desired sweetness. I like the filling a little sweeter than what the recipe calls for. Finally add in the egg and egg yolk. Mix together but do not whip.

Follow the original recipe directions :

“Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.”

* I like to sprinkle the danish lightly with sugar before baking. They become even sweeter and look really pretty.

Mmmm…sooo good! Enjoy!


3 Comments (+add yours?)

  1. Trackback: Cheesecake Danish Recipe « Natasha's Kitchen
  2. NatashasKitchen.com
    Feb 24, 2011 @ 22:23:49

    I made another version of these (without the pumpkin because I was too lazy to thaw my frozen puree 🙂 and it turned out awesome!! I used cream cheese, egg yolk, pinch of salt, 1/3 cup sugar, bit of vanilla and a dash of lemon juice. Basically the recipe for cheesecake on puff pastry. It was soo yummy! Thank you for the idea. Folding it that way makes it look complicated but it’s really such an easy dessert. I’ll be making this again on Sunday. Thanks again!


    • Kristina
      Feb 25, 2011 @ 13:53:50

      I’m so glad you enjoyed them! The reason I made them pumpkin was because I had some left over and didn’t want to waste it. Your filling sounds great.


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