Eeerrgghhh. I am sick. I have the plague. I’m doooooomed! Well, not really. It IS just a head cold but I just want a clear head again. In my congested haze I got bored and turned to baking to zazz up a dreary Saturday afternoon. With a bowl full of pie-filling cherries and a packet of cream cheese in the fridge, and frozen puff pastry sleeping in the freezer, these cherry Danish pastries were born. Nothing beats a head cold like a sweet crunchy pastry, right?
Talk about easy!
Defrost pastry > check.
Mix up cream cheese, vanilla, powdered sugar and blood orange juice > check.
Assemble pastries, bake, glaze and eat > check, check, check aaaaand check.
The recipe is thanks to the wonders of internet searching, and can be found on Shannon’s ‘Rumbly in my Tumbly’ blog. Check it out! She also has a cinnamon roll cake that I am dying to sink my teeth into.
1 x square of frozen puff pastry
125g cream cheese, softened
3 tablespoons powdered sugar
Splash of vanilla extract (homemade is divine)
Splash of blood orange juice (or lemon, if you have it)
1 ½ cups of cherries, I used Duncan Hines brand pie-filling cherries
1 egg, beaten with a tablespoon of water
Other fruits to decorate
½ cup powdered sugar
Add a splash of milk, enough to make a smooth consistency
Defrost the pastry and cut into 9 equal squares. Have fun shaping each piece by either turning up the sides to keep the square shape, moulding against a round scone cutter, or creating pinwheels.
Mix up the cream cheese, sugar, vanilla and orange juice until light and fluffy.
Assemble each pastry by spooning on a little cream cheese mixture then top with cherries, or other fruits. Brush the pastry lightly with the beaten egg and water mixture.
Lay the pastries on a tray lined with baking paper, and bake in a 200 degree oven for around 10-12 minutes. Keep an eye on the pastries while they are cooking, as some (ie the pinwheels) will be done faster than the others.
When cool, drizzle over the glaze, and enjoy.