My favorite autumn treat and my family's favorite of my recipes!
Instructions:
Before you begin baking, make sure your frozen puff pastry sheets are fully thawed.
Lay out the puff pastry and cut each sheet into fourths. This should leave you with 16 rectangles.
Create an egg wash by beating together 1 tablespoon of water with 1 egg white.
Lightly brush the individual rectangles with the wash.
Using a fork, poke small indentations in the center of each puff pastry rectangle. This will allow your danish to have a sunken center to hold your filling.
Preheat the oven to 400* degrees!
For the cream filling, mix together your sugar, brown sugar, cream cheese, vanilla extract, cinnamon and a splash of milk (the milk is to make the filling have a more creamy consistency.)
To create the nut topping, finely chop all of your desired nuts to create a bite sized topping. You can use whatever nuts you like - I used honey roasted cashews, candied almonds, praline and candied pecans.
To assemble your danishes, pipe an oval shape of filling onto the center of each puff pastry. Using the back of a spoon, smooth the icing down.
Sprinkle your chopped nuts on top of the filling.
Bake your danishes for 12-15 minutes or until they have golden edges.
Prepare your glaze by combining your powdered sugar and milk. (Tip: You want your glaze to have the perfect consistency, so continue to add powdered sugar to your mixture until the glaze feels like a true glaze!)
After the danishes come out of the oven, top it off with a generous drizzle of your glaze.
Serve and enjoy!
Be sure to tag me on IG @nabela and use the hashtag #nabelanoorhome when sharing your recreations!