I’m Going To Show You How To Make Homemade Cheese Danishes.
- Frozen Puff Pastry
- Thawed Cream Cheese
- Sour Cream
- Egg Yolk
- Lemon Zest
- Vanilla Extract
You gonna need so we can get started one sheet of frozen puff pastry, thawed cream cheese, sour cream, egg yolk, lemon zest, sugar, whip egg wash and some vanilla extract like. I said this is very easy to make and wait till. You see how good they are it’s unbelievable okay, first thing to do. we’re gonna make our filling. we need 4 ounces of plain cream cheese and it’s important that your ingredients are at room temperature well except for the puff pastry. You kind of want to have that phone in the fridge because otherwise and become really difficult to work with now.I’m going to need some sour cream about a tablespoon of sour cream now. I like to put sour cream in it just because it gives a little bit more of a tang.I love that we need an egg yolk to bind it. We need some lemon zest the lemon zest is key here because without the lemon zest.
You’re not going to get that delicious cheese danish the lemon zest is very important it really just kind of cuts the heaviness of it then. we’re gonna need 3 tablespoons of sugar. You’re gonna need a little bit of a know about 1/2. I have a teaspoon if, I can get it open 1/2 a teaspoon of vanilla and the egg wash over there is just an egg with a little bit of water that. I beat together so, they can brush it on top of my pastries and also it’s gonna act like glue okay,you want to just mix this together. I’m going to switch to a whisk.I’m just make each other combined that’s perfect you just want to mix oh! you don’t want to overmix it cuz you don’t want to like whip it okay we had that done.I think it’s gonna be four which, I got a really really good for as soon as they come out of the oven.
I’m gonna have to breakfast. where I wanted the difference is some coffee alright this is a puff pastry.I’ve let the star out in the fridge now if, you want to and I don’t know why you would want to you can make your own puff pastry speaking from experience,it’s very tedious it takes a long time and you kind of have to it’s like a layer it’s a layer between a pastry and butter it’s very very tedious. So, I buy the supermarket it’s in my freezer section and it’s like three dollars for two sheets of them and in this case. We’re going to use one but you can always just double up the ingredients and just make eight of them if,you have guests coming over now. We’re going to flour our board just a bit because I want to roll it out until it’s about like ten by ten and I want to make sure to flour my rolling pin there we go and this is so awesome. when it when it bakes puff pastry. When it bakes the butter the little pieces of butter.
Which you can actually see they kind of puff up and then make so amazing.you can see all the little pieces in there it’s pretty awesome like. I said to make it from scratch if, you want to go right ahead and I’ll give you props but you really don’t have to okay got this well floured and now.we’re just gonna roll it out a little bit more not too too much like that that’s about right. You don’t have to actually measure anything. I’m not going to come to your house with a ruler measure so, cut this in quarters however there.we go that looks about right now take each one take a tablespoon of your filling roughly a tablespoon put it right in the center and it looks like it’s not a lot but it does spread out quite a bit. You don’t want to fill these too much otherwise kind of soggy just basically divide your filling into four equal equal parts here okay taking.
Your egg wash take a pastry brush and just all around the border of the pastry last one okay now. we’re going to take the two opposite corners okay and just pinch them together and just drop them back down just like that and you’re going to have perfect cheese danishes pinch together make sure. You do otherwise it kind of fall apart it really doesn’t matter poke one more okay now. I want to transfer these on to a baking sheet lined with parchment paper like so and these are going to go into the fridge for about 30 minutes. they do need to firm up the filling needs to firm up the patient needs to be nice and cold cold cold before it goes into the oven so, it puffs up really nicely so, it’s a fridge for about 30 minutes and then.
When I see you next we’ll be ready to bake them now guys. I had these in the fridge for 30 minutes and meanwhile.you want to pre-heat your oven to 400 cuz. I’m gonna bake them now remember that egg wash. we had leftover. I’m just gonna brush the top of them because. I want them to be really nice and shiny and glossy so, that when they bake they get nice and golden and they puff up and they’re absolutely delicious just like so okie doke and these are ready to hit the oven 400 degrees 20 to 25 minutes so, lightly golden brown and nice and puffy and then. We’re going to try them out you bet. we’re gonna try them out now guys these faced for about 25 minutes and as. you can see they’re nicely golden and puffed up they look amazing and smell even better now that is cool for about five minutes. You don’t need to let them cool cute too much. I’m just going to put these on a plate while they look beautiful give them a nice sprinkling of confectioner sugar just like that tell me you’re gonna get that out of any box.