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Puff Pastry Danishes

Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1-1/2 dozen


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 large egg yolks
  • 1 tablespoon water
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2/3 cup seedless raspberry jam or jam of choice


  • Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk.
  • Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets.
  • Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture.
  • Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 pastry: 197 calories, 12g fat (4g saturated fat), 33mg cholesterol, 130mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.
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  • mommyfor7
    Dec 31, 2018

    recipe says to beat first four ingredients. Does that mean the flour is part of the mixture?? Thank you

  • Lynne
    May 30, 2017

    These are as tasty as they are easy! I used apricot preserves because I had them on hand. I bought the preserves for a different recipe but now can't remember what it was- lol. The results got rave reviews from the family, and soon I will be sharing these with my book club. Perfect as written! 2 thumbs up!

  • MarineMom_texas
    May 30, 2017

    I made these danishes today and they are easy to prepare as well as delicious.. I used Splenda and sugar free apricot jam and you couldn't tell. Some of them puffed open in the oven so be sure to pinch the dough together well before baking. You can't eat just one.Volunteer Field Editor

  • erinshea1982
    May 30, 2017

    This recipe is wonderful! Quick, and so tasty! Sure to impress at a brunch! We used some strawberry preserves in half and half just cheese. My family gobbled them up! On the ones we did with just cheese, I sprinkled a little turbinado sugar before baking! Gave it a nice appearance and texture!

  • ms11145
    May 29, 2017

    I love working with puff pastry so I had to try this one. Easy, peasy delicious . Will make this again.

  • JMartinelli13
    May 16, 2017

    I used lemon curd, and raspberry jam. I made a powdered sugar glaze and drizzled it on with a fork. They are disappearing very, very quickly.

  • tkuehl
    May 15, 2017

    This was my first experience using puff pastry, and I liked it. I used a citrus marmalade, just to be different in lieu of the preserves, and the flavor was wonderful. I liked the portion size too, not so huge that you feel guilty after. I dusted mine with powdered sugar and took them to work to share at break time. I received thumbs up and an empty platter after break. I will make these again, and love the suggestions for all the different flavors to try below. This would be an easy recipe for young bakers just starting out to wow their guests. I thought about making a powdered sugar drizzle, but opted to dust them instead and glad I did; the drizzle would have made them really messy.

  • darlyn29
    May 11, 2017

    Great easy recipe! I made two batches, one with mixed berry preserves and one with strawberry jalepeno jam (I'm in Texas, it's what you do. ;) ) Both came out very crispy and tasty. I followed the directions exactly and they came out great right at 14 minutes.

  • sgronholz
    May 7, 2017

    What a fantastic recipe! I used my homemade strawberry jam and added a powdered sugar glaze...YUM! I can't wait to make them again and try them with other flavors of jam.

  • dcscake_OH
    May 3, 2017

    WOW ! This is a winner, my husband loved how flaky they were, and I loved how they tasted and how very simple they were. I used Raspberry Preserves ( Sugar Free) and the cheese, then topped it with a simple almond drizzle ( 1 cup powdered sugar, 1 T cream, 1/2 t almond extract. It was the perfect touch.Next time I make these I want to use various kinds of preserves, even apple butter in the fall. And adding some toasted pecans would dress it up a little.I love puff pastry anyway and this was a great way to use it.