Cherry puff pastry Danish
This cherry puff pastry Danish is lovely treat for breakfast or afternoon tea. You can use gluten-free puff pastry for this recipe and/or plant-based pastry and cream cheese.
Ingredients
Method
- Rinse and pit the cherries, then cut them in half. Put them in a small pan, then add the vanilla, orange juice, cinnamon and sugar. Cook for 5 minutes or until the cherries become a bit sticky. Set aside to cool.
- In a small bowl, mix the cream cheese, icing sugar and vanilla extract. You can add more sugar, if the cherries are not too sweet. You can add some orange zest too.
- When the cherry compote has cooled down, unroll the pastry onto a large, lightly floured chopping board.
- Cut it into 12 squares about 8x8cm, using a pizza cutter.
- Drop a small spoonful of the cheese mixture into the middle of each pastry square.
- Top with a few cherry pieces, then brush a small amount of egg wash on one corner of the pastry square and wrap the filling with pulling the opposite corner, squeezing them together tightly.
- Put the little parcels onto a baking sheet, lined with parchment paper, then put the sheet in the fridge for about 30 minutes.
- Preheat the oven to 200°C.
- Take the tray out of the fridge and brush the exposed parts of the pastry with the egg wash.
- Bake for about 20 minutes, until pastries look golden brown. (Check that their base has also cooked through properly).
- Let them cool a bit, then serve, dusted with icing sugar.