Hey guys! Watch me as I make this Starbucks Copycat Sugar Plum Cheese Danish! This was so easy to make and way better than Starbucks! All you need is a few ingredients. I hope you enjoy the recipe!
Recipe Inspired by: kendellkreations.com/sugar-plum-cheese-danish-starbucks-copycat/
Ingredients:
1 large egg, whole
1 large egg yolk, divided
1, 17.3-ounce box Puff Pastry, 2 sheets - thawed
For the Filling:
8 ounces Cream Cheese, room temp
6 tablespoons Powdered Sugar
1 teaspoon Lemon Juice, freshly squeezed
1/2 teaspoon Kosher Salt
1 teaspoon Vanilla Extract
Sanding or Turbinado Sugar, for sprinkling
Plum Jam, or your favorite for topping
Instructions:
Preheat the oven to 375˚F and line 2 baking sheets with parchment paper and reserve until needed.
Make an egg wash by beating the egg, and half the egg yolk together with a pinch of salt. Reserve until needed.
Remove the pastry from its bag and discard the paper sheets from it. Open it onto a lightly floured surface and using a rolling pin, roll the pastry out, working one at a time to create a square.
Cut the large square into 4 even squares by cutting it down the middle and cutting each half in half.
Using the egg wash you made earlier, brush some on all four corners of each square, and fold each corner into the middle of the square, pressing down so it adheres.
Divide the Danish between two sheet pans lined with parchment paper and place them in the freezer until firm, 10-15 minutes.
Make the cream cheese filling by combining the remaining half egg yolk, cream cheese, powdered sugar, lemon juice, salt, and vanilla in a bowl and whisk together until no lumps remain.
Remove the danish from the freezer brush the tops with egg wash and dust them with the sanding sugar.
Fill the divots with a heaping tablespoon of the cream cheese filling and place the pastries directly in the hot oven.
Bake for 20-25 minutes, until golden brown. Turn the pan around halfway through baking.
As soon as the danishes come out of the oven, remove them to a cooling rack. Top them with a teaspoon of the plum jam, and let them cool until room temp or just slightly warm still.
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