Brown Sugar Cheese Danish, so easy to make, so good to eat!
A few weeks ago I shared with you this Brown Sugar Cinnamon Fruit Dip. It’s amazing. I can eat it with a spoon. I make the kids use fruit when they want to dig in, but me, I’m mom, I can use anything I want to get some of this stuff. You know how it gets, you can only eat so much of a good thing and then…enough. Around the fourth batch, the kids, well, they’d had enough. And I’d just made a new batch, for them!
I love Puff Pastry. So easy to use, makes simple recipes seem fancy. I always have a box or 3 in my freezer. Kinda like butter, I don’t like to be without it. Perfect for a quick, looks like I slaved over it, made from scratch (we know I didn’t but don’t tell) treat. Sweet or savory, it’s always able to deliver.
This recipe is so simple I hate to call it a whole post. But it’s too good not to share. My kids wanted to know what the occasion was for having these. I told them just because I thought they were worth it. And by the way, would you mind picking up your rooms before dinner?
I loved having their rooms all picked up without having to nag.
Connect with Chocolate Chocolate and More!
- 1 sheet frozen puffed pastry
- 1 bar (8ounces) cream cheese, softened
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- Defrost puffed pastry on a lightly floured cutting board. Once thawed, gently roll with a rolling pin, just to stretch dough a bit. Cut dough into 6 squares. Transfer squares to parchment lined baking sheet.
- Prepare filling-combine cream cheese, brown sugar, cinnamon and vanilla until smooth and creamy. Spread filling down the middle of your pastry, between opposite corners.
- Fold empty, naked, the corners that don't have spread on them, into the center, just overlapping. Use just a dab of water to "glue" the corners together. Bake in a preheated 400 degree oven for 12-15 minutes, until golden brown.
- Combine powdered sugar and milk/cream, stirring until smooth. Drizzle over pastries. Serve warm. Store in air tight container in the refrigerator.
recipe source ChocolateChocolateandmore.com