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!
I was supposed to buy puff pastry sheets, but what I wound up with were puff pastry shells.
You can see how I could've messed that up, right?
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.
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.
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.
Now go and accidentally buy yourself some puff pastry shells today!
Chocolate and Cream Cheese Danishes
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.