Cream Cheese Danish

Found in SL May 2023 issue and here

 

1 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
3 Tbsp. apple jelly
1/2 tsp. warm water, if needed
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
All-purpose flour, for surface
2 (6-oz.) pkg. fresh raspberries or blackberries or 2 thinly sliced plums or peaches
1 large egg, lightly beaten
1 1/2 cups powdered sugar
2 1/2 Tbsp. fresh lemon juice (from 2 medium lemons)
1/4 cup toasted sliced almonds or chopped pecans

Preheat oven to 400°F.
Stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside.

Whisk apple jelly in a separate medium bowl until mostly smooth, adding 1/2 teaspoon warm water, if needed. Set aside.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10- x 11-inch rectangle; cut into quarters. Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.

Prick centers of dough rectangles with a fork several times, leaving a 1/2-inch border.

Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

Arrange half of your desired fruit over the cream cheese-topped dough rectangles. Spoon half of apple jelly over fruit. Brush pastry edges with beaten egg.

Bake in preheated oven until edges and bottoms are golden brown, 22 to 30 minutes, covering loosely with foil during last 5 minutes of baking to prevent overbrowning, if needed. Let cool on pan 10 minutes. Repeat with the remaining puff pastry sheet, cream cheese mixture, fruit, apple jelly, and beaten egg.

Add powdered sugar to a medium bowl; gradually stir in 2 tablespoons of the lemon juice, adding remaining 1/2 tablespoon lemon juice as needed until smooth. Drizzle glaze over pastries; sprinkle with almonds or pecans.