Need an easy recipe for the holidays? Look no further than this decadent Danish pastry drizzled with caramel, chocolate and pecans. Hello crowd-pleaser!
I love planning for family to come stay with us for a few days. Our boys are ecstatic, and the house is bustling with positive energy. I typically have everything nailed down for lunch and dinner, but breakfast seems to slip my mind every time. These bad boys are a lifesaver… especially because they’re made with frozen puff pastry (cuz who truly has time for homemade?) along with Wind & Willow’s Turtle Cheesecake Mix. They’re flaky, cheesy, sweet, somewhat savory. Man-oh-man are they grand! Want more puff pastry recipes? Make sure to check out my Puff Pastry Pizza and Fruit Pastry Roses.
HISTORY OF THE DANISH PASTRY:
It’s thought that the origin on the Danish pastry comes from Denmark’s strike against bakery workers in 1850. Several bakeries started to hire bakers from Austria and adopted some of their baking techniques. According to the Danish baker’s union, the first danish was accidentally created by Claudius Gelee. This French apprentice forgot to add butter to the flour and then tried to cover up his oopsy by folding it into the dough instead. What a glorious mistake, right?
HOW TO MAKE A DANISH OUT OF PUFF PASTRY:
- Whip together the turtle cheesecake mix and set in the refrigerator until you’re ready to assemble.
- Unfold the thawed pastry dough and rolling it out on a flat surface to blend the seams. Make sure to roll both lengthwise and widthwise.
- Slice the puff pastry in half down the center. Then, slice each half into three rectangles widthwise. You’ll end up with 6 pieces per sheet… or twelve in total. Use a knife to score a small border around the outside of each rectangle. About 1/4 inch should do the trick. Just make sure not to cut all the way through! 😉
- If you’d like the edges glossy and golden, brush the outer boarders with egg wash. This isn’t mandatory but gives them a little glisten.
- Scoop 2 – 3 tablespoons of the turtle cheesecake mixture into the center of each Danish. Spread it within the inter rectangle with a spoon, if needed.
- Bake until golden brown, between 15 and 20 minutes (mine took 19… but it all depends on your oven). The pastry will puff up on the edges, giving a nice little crust around the cheesecake in the middle. Whoa.
- Place the finished pastries on a cooling rack for a few minutes before decorating with caramel, chocolate sauce and pecans.
OTHER BREAKFAST RECIPES YOU MIGHT LIKE:
Jalapeño Popper Savory Oatmeal
How To Make Avocado Toast (5 ways)
Ham & White Cheddar Bread Pudding
- 1 Package Wind & Willow Turtle Cheesecake Dessert Mix
- 8 oz. Cream Cheese
- 4 oz. Whipped Cream Cheese
- 1 Box Frozen Puff Pastry Sheets, thawed (17.3-ounce box)
- 1 Egg + 2 tbsp. Water
- Caramel Syrup
- Chocolate Syrup
- Mix the Wind & Willow Turtle Cheesecake Dessert Mix with cream cheese and whipped cream cheese. Set aside.
- Preheat oven to 400F. Make sure you have the oven set up for double racks.
- Unfold the thawed puff pastry sheets and play them flat onto a floured surface. Roll them out, both lengthwise and widthwise, until seems are blended. Cut each sheet in half, then each half into three rectangles. Each sheet will make 6 pastries.
- Using a knife, give each rectangle a ¼ inch border around the edges. Transfer these to two parchment-lined baking sheets.
- Add 2 - 3 tbsp. of cheesecake filling to each rectangle, making sure to stay inside the borders.
- Whisk together an egg plus two tablespoons of water to create an egg wash. Brush the exposed borders with egg wash before popping both sheets into the oven.
- Bake for 15 - 18 minutes. You'll know they're finished when the edges have puffed up, are glossy and golden.
- Allow pastries to cool slightly before serving. Drizzle with caramel, chocolate syrups and sprinkle with pecans that come with the cheesecake mix. Enjoy!
NOTES ON THIS RECIPE:
- If you don’t have the set-up for double racks in your oven, simply cook one sheet at a time. Simply place the second sheet in the refrigerator until you’re ready to bake.
- You want to score the pastry, as it allows the edges to rise and contain the filling in the middle. 2 – 3 tablespoons might look like a lot of filling per sheet but trust me they’ll turn out perfect!
- The egg-wash is completely optional, but I highly recommend it! If you’re cooking for guests, don’t you want your meal to look extra pretty?
This post is sponsored by Wind & Willow. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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