Merry cheese danishes!
INGREDIENTS :
- 1 pkg. (450 g) frozen puff pastry (2 sheets), thawed
- 125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Cream Cheese Product, softened
- 3/4 cup Kraft Hazelnut & Cocoa Spread, divided
- 1 egg
- 1 tsp. tablespoon of water
- 1 tsp. tablespoons icing sugar
DIRECTIONS :
What should I do ?
- Unroll 1 sheet of puff pasttry on a lightly floured cutting board; cut into 6 squares. Repeat with the other sheet of dough.
- Combine cream cheese and 1/2 cup hazelnut spread until blended. Distribute evenly over the center of the pastry squares, about 1 Tbsp. of cream cheese mixture per square. Fold the four corners of each square of dough over the cream cheese mixture; pinch the tips of the dough together to seal.
- Arrange pastries, 2 inches apart, on parchment-lined baking sheet. Beat egg and water with whisk until blended; brush the pastries with this mixture.
- Refrigerate 20 min.
- Heat the oven to 401°F. Bake the pastries 20 min. Or until golden brown. Let cool for 5 min. Remove from bakiong sheet and place on wire racks; let cool completely.
- Sprinkle with icing sugar just before serving. Place the rest of the hazelnut spread in a microwave-safe bowl. Heat on HIGH 20 seconds; drizzle the spread over the danishes.
-Merry cheese danishes :
Yield:
4-6
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients
- 1 pkg. (450 g) frozen puff pastry (2 sheets), thawed
- 125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Cream Cheese Product, softened
- 3/4 cup Kraft Hazelnut & Cocoa Spread, divided
- 1 egg
- 1 tsp. tablespoon of water
- 1 tsp. tablespoons icing sugar
Instructions
- Unroll 1 sheet of puff pasttry on a lightly floured cutting board; cut into 6 squares. Repeat with the other sheet of dough.
- Combine cream cheese and 1/2 cup hazelnut spread until blended. Distribute evenly over the center of the pastry squares, about 1 Tbsp. of cream cheese mixture per square. Fold the four corners of each square of dough over the cream cheese mixture; pinch the tips of the dough together to seal.
- Arrange pastries, 2 inches apart, on parchment-lined baking sheet. Beat egg and water with whisk until blended; brush the pastries with this mixture.
- Refrigerate 20 min.
- Heat the oven to 401°F. Bake the pastries 20 min. Or until golden brown. Let cool for 5 min. Remove from bakiong sheet and place on wire racks; let cool completely.
- Sprinkle with icing sugar just before serving. Place the rest of the hazelnut spread in a microwave-safe bowl. Heat on HIGH 20 seconds; drizzle the spread over the danishes.
