Easy DIY Starbucks cream cheese danish
The easiest way to make the most delicious cream cheese danishes! They come out perfect effortlessly every time!
Simply buy the puff pastry, cut into slices and place a spoonful of cream cheese filling into the middle and whatever toppings and bake!
Bake at 400 for 10 to 15 minutes
Cream cheese filling:
1 8 oz block of cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 egg
Icing:
1 cup powdered sugar
Milk
Beat together the ingredients and you have your filling. Simply add about a tablespoon to the middle of the squares of puff pastry and then bake at 400 for about 10 to 15 minutes!
For the icing just add in a little bit of milk to the cup of powdered sugar and stir until a good consistency. Maybe a teaspoon to begin with.
An added step that I sometimes skip is scoring the slices before adding filling by marking a line around the edges with a knife lightly but not all the way through. And adding an egg wash after which is rubbing some egg on the bread edges before baking.
We added chocolate chips, jelly, raspberries, and strawberries on these ones and some plain cream cheese ones too.
Cream cheese danishes are a delightful pastry that can easily be made at home. With just a few ingredients, including an 8 oz block of cream cheese, sugar, vanilla, and an egg, you can whip up a scrumptious filling. Using puff pastry as the base makes it fast and convenient. Once you have your filling ready, preheat the oven to 400°F, and bake for about 10 to 15 minutes. For an added touch, consider incorporating toppings like chocolate chips, fresh berries, or jams to elevate the flavor. An optional step is to score the edges of the puff pastry prior to baking, which not only creates an attractive border but helps the pastry maintain its shape while it puffs up in the oven. An egg wash applied before baking will give your danishes a beautiful golden finish. Don’t hesitate to get creative with your toppings, as the possibilities are endless! Enjoy your homemade delight that rivals any coffee shop treat.
See more comments