3 sheets Puff Pastry, defrosted
8 oz Cream Cheese, room temperature
3 oz White Chocolate, melted
3 tbsp Sugar
1 tsp Vanilla Extract
½ cup Jam
Preheat oven to 375F. Line a baking sheet with parchment paper. Gently roll out pastry on a lightly floured surface to smooth out the pastry and remove any folds. Divide pastry into eight squares (or each sheet into quarters) using a pizza cutter or sharp knife.
In a medium mixing bowl, beat together cream cheese, melted white chocolate, sugar and vanilla extract until smooth and fluffy. Place 2 tbsp creamcheese mixture in the center of each pastry square. Make an indentation on the top of each dollop of cream cheese with the tbsp measure. Place 1 tbsp of jam in each indentation. Draw corners of the pastry up towards the center of the danish and pinch together. Press each pastry down lightly. Bake for 20-25 minutes, until pastry is a light golden brown. Puff pastry may spread slightly and the Danish will “open” as the pastry bakes. Makes 9.
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