Monday, September 9, 2013

Chocolate and Cream Cheese Danishes

These Danishes combine the classic flavors of chocolate and cream cheese baked inside of frozen puff pastry shells. They really couldn't be simpler or more delicious!

chocolate cream cheese danish puff pastry homemade pastry  chocolate croissant
 Have you ever gone to the grocery store, specifically to buy a certain item, and come home with completely the wrong thing? 
Ughh!
chocolate cream cheese danish puff pastry
I was supposed to buy puff pastry sheets, but what I wound up with were puff pastry shells.
Sheets. Shells.
You can see how I could've messed that up, right?
chocolate cream cheese danish puff pastry
Since I have never used the shells before, I had no idea what to do with them...until a hard core chocolate craving struck me mid-morning today.
I have been wanting to make some chocolate cream cheese danishes from scratch, but instead decided to put the filling into these shells and see how things turned out.
chocolate cream cheese danish puff pastry chocolate croissant recipe
From the time this brilliant idea occurred, until the time I was sinking my teeth into one of these glorious little chocolate filled pockets, was 30 minutes flat.
I must say, I sure am glad I let the yeast sit the bench on this one.


chocolate cream cheese danish puff pastry

 Start with the frozen puff pastry shells.

Mix up your filling.

Partially bake the shells, then fill.



Pop those babies back in the oven for a few more minutes, then you've got some fresh baked, crispy, creamy, chocolatey pockets of heaven right at your finger tips.
chocolate cream cheese puff pastry danish
Now go and accidentally buy yourself some puff pastry shells today!

Chocolate and Cream Cheese Danishes
Makes six

1 box Pepperidge Farm frozen puff pastry shells
4 oz cream cheese, room temperature
1 egg plus 1 egg yolk, divided
1 Tbsp all-purpose flour
3 Tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp Kosher salt
1/2 cup mini chocolate chips
Powdered sugar for finishing

Preheat oven to 425 degrees F.
Place frozen pastry shells on a parchment lined baking sheet.
Bake for 12 minutes, or until shells have risen and are starting to brown.
Meanwhile, mix cream cheese, egg yolk, flour, sugar, cinnamon, and salt in a small bowl. Fold in chocolate chips.
Lightly beat remaining egg with 1 Tbsp water. Set aside.
Remove shells from oven and remove round top of each shell, using a fork. Set aside.
Evenly divide cream cheese mixture among pastry shells. Top each shell with the reserved pastry round. Using a pastry brush, lightly brush the top of each pastry with the egg wash.
Place shells in oven and continue to bake for 6-8 minutes, or until pastry is golden brown and filling is cooked.
Remove from oven and allow to cool before sprinkling with powdered sugar.
Enjoy!










4 comments:

  1. Happy accidents are the best! These look amazing and I cannot wait to try them. I came over from Pinterest. All your recipes look great!

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    1. I totally agree Boni! Thanks so much for the compliments...I hope you enjoy the recipes on my blog :)

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  2. Hi, what a great idea! I'm going to make this for my Mom. Quick question, is the filling just enough to fill all six shells, or is there some leftover? Thanks!

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    1. Hi Erika,
      I used all of the filling for the six shells, but I'm thinking it could easily be doubled. Enjoy!

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