Chocolate Chip Cream Cheese Danishes
Crisp puff pastry rectangles with a sweetened vanilla cream cheese filling and mini chocolate chips, baked until golden.
Ingredients
- 17.3 oz puff pastry two sheets, thawed according to package directions
- 8 oz cream cheese 1 package, softened to room temperature
- 3 T granulated sugar
- 1 T milk or heavy cream
- 1 t vanilla extract
- 1/2 c semi-sweet chocolate chips mini or regular
- 1 egg
- 2 T water
Instructions
- Preheat the oven to 400 F.
- Unfold the puff pastry sheets and lay them out on a clean, dry, flat surface. Cut along the fold marks to create three equal strips, then cut each strip in half to make 12 rectangles total.
- Arrange the rectangles on a large, ungreased cookie sheet, leaving at least 1 inch between them since they will spread a bit.
- With a paring knife, lightly score (but not pierce all the way through the dough) a border around each rectangle about 1/2 inch from the edge. Poke a few holes in the center of each pastry with a fork.
- In a small bowl, combine the soft cream cheese, sugar, milk or cream, and vanilla. Spoon equal amounts onto the center of each rectangle and spread within the border.
- Scatter the chocolate chips on top of the cream cheese mixture.
- Beat the egg and water together. With a pastry brush, apply a thin layer of egg wash on the border of each pastry. There will be leftover egg wash.
- Bake at 400 F for 18 minutes, until the danishes are golden brown. Let sit for a couple of minutes on the baking sheet, then transfer to a wire rack for 10 mins.
Notes
Leftover danishes keep in the refrigerator for up to five days. Reheat in the microwave for about 10 seconds each.
Nutrition
Calories: 357kcalCarbohydrates: 27gProtein: 5gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 35mgSodium: 168mgPotassium: 99mgFiber: 1gSugar: 7gVitamin A: 296IUVitamin C: 0.01mgCalcium: 30mgIron: 2mg
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