Cream Cheese Danishes
Ingredients
½ teaspoon ground cardamom
2 tablespoons sugar
1 ounce cream cheese
2 teaspoons sugar
1 teaspoon orange juice
½ teaspoon orange zest
1 tablespoon all-purpose flour
1 sheet frozen puff pastry
1 tablespoon melted butter
6 teaspoons apricot preserves
⅓ cup powdered sugar
2 teaspoons whole milk
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 400°F on the Bake setting using the button below.
Make the sugar-spice mix
Add the cardamom and sugar in a small bowl and mix to combine.
½ teaspoon ground cardamom
2 tablespoons sugar
measuring spoons
small bowl
spatula
Prepare the cream cheese filling
Place the cream cheese, sugar, orange juice and orange zest in a small bowl and mix to combine.
1 ounce cream cheese
2 teaspoons sugar
1 teaspoon orange juice
½ teaspoon orange zest
small bowl
fork
Start the danishes
Lightly dust a work surface with the flour on the work surface. Unfold the pastry sheet and brush the melted butter evenly over the sheet.
1 tablespoon all-purpose flour
1 sheet frozen puff pastry
1 tablespoon melted butter
pastry brush
Add the sugar-spice mix
Sprinkle the pastry sheet with the cardamom-sugar mixture.
spoon
Cut the pastry
Cut the pastry sheet lengthwise into 6 strips.
pizza wheel
Shape the danishes
Working one at a time, tightly twist 1 pastry strip so the sugared side is facing out, then coil into a tight spiral. Tuck the loose pastry end under the spiral. If a neater presentation is desired, brush the end of the spiral with butter before tucking to help it adhere. Repeat with the remaining pastry strips.
Make room for the filling
Place the pastries on a parchment-lined June Pan. Use your thumb to make a divot in each pastry in the middle.
parchment paper
June Pan
Fill the danishes
Spoon 1 teaspoon of the sweetened cream cheese in the center of each pastry. Top each pastry with 1 teaspoon of preserves, if desired.
6 teaspoons apricot preserves
Bake the danishes
Place the danishes on the middle shelf of the June Oven and bake until golden brown and puffed. June will notify you when the pastries are ready.
Make the icing
Place the powdered sugar into a medium bowl. Add the milk 1 teaspoon at a time until the icing is smooth and pourable.
⅓ cup powdered sugar
2 teaspoons whole milk
medium bowl
Cool and drizzle with icing
Allow the danishes to cool on the June Roasting Rack set within a June Pan for 5 minutes. Drizzle the icing over the danishes.
June Roasting Rack
Serve
Serve warm or at room temperature.
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