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Start by thawing two sheets of puff pastry according to package directions.
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Prepare egg wash.
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In the bowl of a stand mixer, beat cream cheese and sugar together.
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Add remaining ingredients and beat until smooth.
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Roll out puff pastry, with a pie roller, just slightly on a lightly floured surface until they measure 10 inches by 10 inches.
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Cut sheet into 4 squares.
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Place two generous tablespoons of filling in the middle of each pastry square.
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Brush edges of puff pastry with egg wash.
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Fold one corner over and brush with egg wash. Repeat with opposite corner.
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Carefully transfer danish to a parchment paper lined baking sheet.
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Bake 10 - 15 minutes or until pastries are golden brown.
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Watch these carefully in the oven because they go from golden brown to overly browned very quickly.
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Serve warm.