Pear Cream Cheese Danish
This Pear Cream Cheese Danish, with Marzipan cream cheese filling, cinnamon honey, and Libby's Sliced Pears, will be a recipe you'll want to make repeatedly.
1/3 less fat cream cheese
Neufchatel, room temperature
almond paste can be substituted, texture will just not be as smooth and less sweet
pure vanilla extract
sheet puff pastry
15-ounce cans Libby's Pear Slices, drained and cut into smaller slices
Preheat oven to 400 degrees F.
On a piece of parchment, gently roll out the sheet of thawed pastry dough so that it measures 10 X 14-inches.
Using a pizza cutter, cut the dough in half lengthwise so that you have two identical pieces.
In a small bowl, beat one egg and the two teaspoons of water to make an egg wash.
Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge.
Fold the dough over onto itself, one inch in width on the length and a half inch in on the short ends, using the egg wash to adhere each corner.
Slice the marzipan into small pieces and place into a mixing bowl.
Add the remaining egg and vanilla. Cream together until completely mixed and smooth.
Add the Neufchatel and beat until smooth.
Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula just to the edges that have been folded in.
Using the egg wash, brush all exposed edges of the pastry dough.
Place the Libby's Pear Slices on top of the filling.
Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden.
In a small bowl, mix the honey with the cinnamon.
Allow to cool on the baking sheet for 3 - 5 minutes before drizzling with cinnamon honey.
Compliments of 365 Days of Baking and More