Every December my family has a tradition of taking a trip to Leavenworth, which is a little German town in eastern Washington. The first time we visited, we discovered a European bakery there and I fell in love with their pastries, especially their almond danishes. I decided to give it a little twist and add cream cheese instead of custard on the inside. Making your own danish dough is time consuming but so worth it. If you prefer a faster method, you can use store bought puff pastry.

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Ingredients for pastry:
2 sheets of puff pastry or 1/3 homemade
Danish Dough
1 egg + 1 tbsp water (egg wash)

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Cream cheese filling:
8 cream cheese, softened
5 tbsp ricotta cheese
1/4 cup + 1 tbsp Sugar
1/2 tsp almond extract

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Toppings:
1/2 cup apricot jam + 1 tbsp water (glaze)
1 cup powdered sugar
1-2 tbsp milk
1/4 cup sliced almonds

Instructions:
Preheat oven to 400 degrees Fahrenheit

 

1.  If you’re using my danish dough recipe you will need 1/3 of the dough. Place the dough on a lightly floured surface and cut in half. If you don’t want to make your own dough, you can use  2 sheets of thawed puff pastry dough, rolled out about an inch long ways.

2. Using an electric mixer blend cream cheese, ricotta cheese, sugar, and almond extract.

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3. Cut the top corners off and begin cutting  strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.

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4. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides.

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5. Before you cross over last strips, fold in the bottom middle flap.

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6. Beat 1 egg with 1 tbsp water and brush the egg wash on top of the pastry and sprinkle with slices almonds. If you’re using homemade dough, let the pastry rise for about 1 hour before putting it in the oven

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6. Bake in a preheated 400 degree Fahrenheit oven for 20 minutes or until golden in color.

7. While the danish is in the oven, heat 1/2 cup apricot jam in the microwave and strain any chunks with a small mesh. Mix in 1 tbsp water just enough to combine.

8. Once the Danish is done, brush on the apricot glaze right away. This will prevent the Danish from becoming dry.

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9. While the Danish is cooling, mix together the powdered sugar and milk.

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10. After the danish  has cooled, drizzle the top with the powdered sugar and milk mixture.

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almond danish final

Almond Cream Cheese Danish
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Ingredients for pastry:
  • 2 sheets of puff pastry or ⅓ homemade
  • Danish Dough
  • 1 egg + 1 tbsp water (egg wash)
  • Cream cheese filling:
  • 8 cream cheese, softened
  • 5 tbsp ricotta cheese
  • ¼ cup + 1 tbsp Sugar
  • ½ tsp almond extract
  • Toppings:
  • ½ cup apricot jam + 1 tbsp water (glaze)
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • ¼ cup sliced almonds
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. If you're using my danish dough recipe you will need ⅓ of the dough. Place the dough on a lightly floured surface and cut in half. If you don't want to make your own dough, you can use 2 sheets of thawed puff pastry dough rolled out about an inch long ways.
  3. Using an electric mixer blend cream cheese, ricotta cheese, sugar, and almond extract.
  4. Cut the top corners off, and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
  5. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides.
  6. Before you cross over last strips, fold in the bottom middle flap.
  7. Beat 1 egg with 1 tbsp water and brush the egg wash on top of the pastry. If you're using homemade dough, let the pastry rise for about 1 hour before putting it in the oven
  8. Bake in a preheated 400 degree Fahrenheit oven for 20 minutes or until golden in color.
  9. While the danish is in the oven, heat ½ cup apricot jam in the microwave and strain any chunks with a small mesh. Mix in 1 tbsp water just enough to combine.
  10. Once the Danish is done, brush on the apricot glaze right away. This will prevent the Danish from becoming dry.
  11. While the Danish is cooling, mix together the powdered sugar and milk.
  12. After the danish has cooled, drizzle the top with the powdered sugar and milk mixture and sprinkle with sliced almonds.