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