Monday, February 28, 2011

Chocolate and Cheese Danish

Oh how quickly Mondays come upon us :( My day is finally winding down with pumpkin cheesecake ice cream and "The Bachelor".

This past week was Shawn's week off and it flew by. I sent him off this morning with homemade whole wheat peanut butter banana pancakes and a sausage, cheese and tomato scramble. It's the least I could do...

His next week off is in 3 weeks...boooo...but it is also my Spring Break so something tells me these next 3 weeks are going to draaaag...and I have tons and tons of work to do to catch up and finish this quarter strong...

This of course equals lots of stress eating...crap...Luckily, I made these danish (is it danish or danishes?) a few weeks ago because if I made them now I would probably eat them all in one joke.

I made these with croissant dough because I had it on hand but I'm sure its a lot better with puff pastry. If cheese and chocolate are food groups to you like they are me, then try

Chocolate and Cheese Danish


1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1 egg yolk
1 tablespoon all-purpose flour
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup mini chocolate chips
2 (9-inch-square) sheets frozen puff pastry, thawed
1 egg, beaten


Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.

Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.



Holly said...

This sounds awesome!!

Miss. Tarrah Dame said...

so soo sooo yummy! :)

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