Apricot, Orange and Creamcheese Danish (Edit recipe)

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These Apricot, Orange & Creamcheese Danishes remind me just how much I love puff pastry. IT’S SO GOOD. Dangerously good. It also makes this seemingly impressive danish actually really simple to make. Since the dough is an already prepared puff pastry, you can prep this whole recipe in about 15 minutes. The bake time is equally short, at around 15 minutes.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

8 oz Full Fat Cream Cheese
2 Egg Yolk
1/4 cup Granulated White Sugar
pinch Kosher Salt
Orange, zest
8 Apricots
2 Tbsp Granulated White Sugar, for topping
1 Puff Pastry, sheet

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees.
Place creamcheese, egg yolks, 1/4 cup sugar, salt and orange zest in a medium bowl. Using an electric handheld mixer, mix until well mixed and just slightly lighter in texture (not fluffy, but not dense). You might be able to get away with whisking by hand here if you don't have an electric mixer, but you'd have to be seriously aggressive and be ready for an arm workout.
Place apricot halves in a small bowl or tray and sprinkle with 1 1/2 tablespoons sugar (reserve the other half tablespoon to sprinkle on top before baking). Toss lightly to coat with sugar.
Once you get out the puff pastry, you want to move somewhat quickly. If the puff pastry gets too warm, it gets more difficult to handle- somewhat sticky and wilty. If you notice this, pause and place back in the fridge for about 10 minutes and then return where you were.
Place puff pastry sheet onto parchment paper. Using a rolling pin, very lightly roll out the puff pastry so it is slightly thinner (but don't overdo it or it will be difficult to handle- err on the side of caution here). Lightly prick the puff pastry with a fork so it doesn't inflate like crazy in the oven. Then using a pastry wheel or small pairing knife, divide the sheet into 8 squares.
Place about 2 tablespoons of the creamcheese mixture in the middle of each square. Using an offset spatula or butter knife, spread out the creamcheese mixture in the square, leaving a bit of a border (the border should be about a fingernail's length).
Place 2 apricot halves cut side down onto each square. Sprinkle with reamining half tablespoon of sugar.
Place in oven. Bake at 400 degrees for 10 minutes, followed by 350 for 5-8 minutes. The puff pastry should be light brown and puffy and the apricots slightly tender to touch.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	195
Fat:	8 g
Carbohydrates:	29 g
Protein:	5 g
Cholesterol:	46 g
Sodium:	42 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.