Professor Butter Beard’s Easy-Peasy Blueberry Cheesecake Danish
12 Danish
One package store-bought Puff Pastry Sheets
Cheesecake filling:
8 ounces cream cheese
4 Tbsp granulated sugar
1 large egg
Zest of one lime
1 tsp vanilla paste
Dash of fine sea salt
Additional:
1 large egg for egg wash
12 tsp of your favorite jam – I prefer blueberry
1) Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
2) For the cream cheese filling: Add all the ingredients to a food processor and process until smooth. Scrape the filling into a bowl, cover with plastic wrap and chill until ready to use.
3) Unroll one sheet of puff pastry, dust lightly with flour, and cut into six square, roughly 4” by 4”.
4) Place one square in front of you so it is shaped like a diamond. Fold it in half so it becomes a triangle. Using a sharp paring knife (or scissors), make a cut from the base of the triangle to ½” below the top point. Make the same cut on the other side of the triangle. Unfold the square. Fold cut left side over the center and place the point in line with the opposite inside point. Repeat with the right side. Evenly place the six shaped doughs on the first baking sheet. Repeat with the second sheet of dough and place them on the second baking sheet.
5) Brush the edges of the Danish with a egg wash (one egg whisked with 1 Tbsp water), leaving the center square unwashed. Place a Tbsp of the cheesecake filling in the square and top with a tsp of your jam.
6) Bake one sheet at a time for 18-20 minutes until fully puffed and nicely browned. Remove the Danish to a wire rack to cool at least to room temperature before eating.
(Note – For a sheen, brush the baked Danish with a thin layer of simple syrup)
