As a general rule, I prefer my breakfast to be on the savory side with enough protein to get me through the morning. But holiday breakfasts are special occasions, and this year, I wanted to make something fast and simple, but also special enough to suit the day.
I'd had some puff pastry up in my freezer that I needed to use, and I grazed through my pantry to see what I had at hand, and this is what I came up with. I made this up the night before, and had it waiting in the refrigerator for a simple, fun breakfast treat. We will definitely be doing this again - if you haven't got cherry pie filling, some thick jam or lemon curd would also do nicely!
1 sheet of puff pastry
8 oz cream cheese, softened
1/3 cup sugar
1 tsp lemon juice
1/2 tsp vanilla or almond extract
1/4 tsp salt
1 can tart cherry pie filling (there will be leftover filling)
1 egg yolk
1/3 cup powdered sugar
1 tsp. milk
1/4 tsp. vanilla or almond extract
Let the puff pastry thaw in refrigerator, if frozen - it should be cold, not room temperature when used.
Prepare a cookie sheet by laying out a sheet of parchment paper on top. Carefully lay out the puff pastry, rolling or gently stretching it so that it is sized well to the pan.
Using an electric mixer, blend together softened cream cheese, sugar, egg, juice, extract and salt. No need to overmix - just get it blended together.
Spread cream cheese mixture down the center 1/3rd of the puff pastry. Mine spread a little bit, but it still worked out fine.
Top cream cheese with cherry pie filling. I used about half the can.
Using kitchen shears, cut slices in the sides of the puff pastry, stopping at the portion containing topping.
Beat the egg yolk in a small dish, and brush over the top of the pastry.
Bake in a preheated 400F oven for 15 minutes, or until golden brown.
Remove from oven and let cool on a rack until completely cooled.
Once cooled, make the glaze by blending powdered sugar and extract in a small dish, then adding milk a little at a time until a glaze thin enough to be drizzled has formed.
Using a spoon, drizzle the glaze over the top of the cooled danish, the put it all in the refrigerator to set.
Before serving, bring it back out of the refrigerator and let it come to room temperature, then cut into slices to serve.
This makes a generous portion of danish, and would be enough for 6 people - it's also very travelable for bringing to a potluck, or into the workplace to share.
We will certainly be making this again, trying a variety of fillings, whenever we decide to have a special treat for breakfast!