Easy White Chocolate Cream Cheese Danish

Easy White Chocolate Cream Cheese Danish! Look like a master baker with these super easy to make breakfast treats!! Perfect for breakfast, brunch or even a dessert. These were so delicious!!!  🙂

Ingredients:

• 2 sheets puff pastry, thawed (I used one box of pepperidge farm puff pastry)
• 8 oz. cream cheese, softened
• 4 oz. white chocolate, melted
• 2 Tbs. sugar
• 1 tsp. vanilla extract
• your favorite jam or preserve and/or fresh fruit
• 1 egg, beaten with 1 Tbs. water (for the egg wash)

Optional Icing:

• 2 Tbs. Butter, melted
• 4 Tbs. confectioners powder
• 1 Tbs. or more of milk to get the consistency you desire

Instructions:

1. Preheat your oven to 400 degrees.
2. Melt your chocolate in a double boiler. If you don’t have one, make your own like I do! 🙂  Just place a small pot with about an inch of water on the stove on medium heat. Add a small metal or pyrex bowl on top…. and you’ve made your own! Be careful to use an oven mitt when handling the bowl! It gets hot. The steam from the water will melt your chocolate without burning it.  
3. In a medium bowl, beat together cream cheese, melted white chocolate, sugar and vanilla extract until smooth and fluffy. Set aside.
4. On a lightly floured surface, gently roll out pastry dough to smooth out and to remove any folds. You’re not trying to make the dough bigger, just roll it out enough to get rid of the creases. Divide each sheet into four squares using a sharp knife or a pizza cutter. You’ll have 8 squares.  
5. To make pinwheels, like I did, cut the corners of the dough like this…  
6. Press the ends into the center like this….  
7. Place your dough on a parchment lined cookie sheet or use your baking mat like I did. 
8. Place approximately 2 Tbs. of the cheese mixture in the center. Lightly press down the center of the mixture with the back of your spoon to make an indentation.
9. Spoon approximately 1 Tbs. of your favorite jam or preserve into the indentation. You can also add fruit if you wish. I used a Wild Maine Blueberry Preserve with fresh blueberries on top, Peach & Apricot Preserves, and of coarse Strawberry Preserves! YUM!!
10. Beat your egg and 1 Tbs. water to make your egg wash. Lightly brush the “legs” of the pinwheels with the egg wash.
11. Bake in the oven for 20-25 minutes until puffed and golden brown!! Place on a wire rack to cool. Drizzle with optional icing if desired.