If I had known how easy this would end up being, I’d have been making Danish forever ago. In the span of just about 1 hour, I had a lovely treat to take to a family celebration.
The filling was easy to put together, and since the day was warm, I didn’t bother to pull out the electric mixer but used a little elbow grease and mixed it by hand. The filling was lovely and slightly citrusy, and the puff pastry was easy to work with.
My only difficulty came when doing the final crossing of the pastry onto the cheese. Scoring the pastry and laying the cheese into the center was simple enough. Where I ran into trouble was making the pastry pattern. Should it be pulled to the other side across the cheese or only halfway? When it finished baking after 35 minutes, it wasn’t pretty, but it smelled divine.
I made a second one with goat cheese with the second sheet of puff pastry. It was equally tasty but the filling was a little more crumbly. One taster commented that it was like having little bits of cheesecake, and another couldn’t pick a favorite between the two of them. They were both good enough that none came home.
I can’t wait to make this again, maybe with a rum or almond flavoring with the cheese or apple bits added in. The possibilities seem endless.
