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| Apple Cheese Danish |
"This is a great recipe and looks like it came from a professional bakery. It isn't hard--just a little time-consuming."
Ingredients :
- 1 (24 ounce) carton cottage cheese
- 3 apples - peeled, cored and thinly sliced
- 1 teaspoon lemon juice
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 3 tablespoons white sugar for decoration
Instructions :
| Prep : 55M | Cook : 18M | Ready in : 1H15M |
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- Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
- Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
- Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
- Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
- Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
- Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
- Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Notes :
- The pastries can be assembled the night before and refrigerated, lightly covered, overnight. Omit the sugar garnish; mist plastic wrap with cooking spray to prevent sticking. The next morning, sprinkle the pastries with the sugar and place the pans directly in the hot oven to bake.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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