Ever wonder how professional bakeries use Custards and Cheesecake fillings for their Danishes and other pastries, without the filling spreading all over? I have finally figured it out and am here to share the little secret with you!
Since fresh cheese & puff pastry is something I always have on my hand, I make these very often, but it always bothered me that my filling ran all over the edges of the pastries, making them tasty, but not very beautiful.
I theorized that if I froze the filling on top of the pastries and baked them straight out of the freezer it might fix the problem.
I tried it, and it worked! Now I keep a couple of these in my freezer, which makes for a
- 15x12 inches sheet of Puff Pastry
- ½ packet Cream Cheese
- ¾ cup well drained fresh cheese (Can be replaced with cream cheese or ricotta cheese)
- 1 egg
- ⅓-1/2 cup sugar
- 1 tsp vanilla extract
- Apricot Jam (or any thick jam)
- 1 egg
- 1 tbsp water
- ¼ – ⅓ cup sugar
- Mix cream cheese with sugar, until smooth. Add fresh cheese, egg & vanilla extract. Stir everything until well combined.
- Cut frozen puff pastry into 3 in x 3 in squares.
- Put 1 full tablespoon of cheese filling right in the middle.
- Top with 1 teaspoon of jam.
- Place in the freezer until the filling is well frozen. About 1-2 hours.
- When ready to serve, heat oven to 400F.
- To make the egg wash - whisk the egg & water.
- Brush the sides of the pastry with the egg wash. Sprinkle sides of each pastry with about 1 teaspoon of sugar. Work quickly so the pastries do not thaw.
- Transfer squares to a baking sheet lined with parchment paper, placing them 1 inch apart.
- Bake for 15+ minutes, until tops and bottoms are golden in color. If the tops are browned but the bottoms have not baked through, put on lower rack and cover the top with foil, until the bottoms bake through.
- Allow to slightly cool and serve right away.