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Puff Pastry Cheese and Preserve Danish Recipe

Puff Pastry Cheese and Preserve Danish

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on January 27, 2013

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    Substituted a package of cream cheese for the marscapone...which produced a thick luxurious filling that didn't run at all. Placing the jelly along side the filling made no sense to me but did it anyway. Still makes no sense the way it cooked so the next time I'll put it in the middle of the cream cheese mixture. Also had to hike up the heat to 400 degrees and the pastry finally puffed up beautifully. Will definitely make again.

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  • on June 14, 2012

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    It's easy and very good, really good... and good looking.

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  • on January 05, 2011

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    I wanted to impress my in-laws this Christmas.....and man did everyone love this recipe!!!!! I ended the year 2010 with a very delicious and yet easy recipe. Thanks to Chef Anne Burrell!!!!!

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  • on December 18, 2010

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    delicious! i made it for christmas brunch last year and 4 people finished off 2 of them. This year I was requested to make it again. I think I'll try a few different fruit fillings. Definitely make sure there are no gaps in the braiding, otherwise it's a very easy recipe. Great recipe to impress on the holidays!!

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  • on June 22, 2010

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    Very Tasty!!! and so easy & fast to put together! Good one!

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  • on July 26, 2009

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    I was looking for an easy cheese danish recipe and i made the pastry today as soon as i found this recipe.
    I used farmers cheese instead of mascarpone with a bit more sugar then in recipe and thick strawberry preserve. My daughter was visiting from NY for a day, i asked her if we should keep it for a family recipe, the answer was :" absolutely". Thank you Anne.

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  • on January 23, 2009

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    This is super super easy. I took out the dough and skipped the rolling out. It is tri-folded straight out of the package so I just went with it. To avoid spillage be sure you do not put the filling to the edge of the middle third. We made 4 of them and each a different flavor. There was NONE left over. I made it more for dessert at dinner but only part of one was left by that time. I also let it cool on a rack and pretty much followed the instructions verbatim. I added some turbinado sugar (sugar in the raw to the top and that was really nice. Easy Peasey!

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  • on December 26, 2008

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    Huge hit for christmas brunch! Everybody loved it and went back for seconds. No gooey mess for me. T he only thing I did thats not in the directions is that I let it cool on a cooling rack for 15-20 minutes.

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  • on December 21, 2008

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    Yes, this recipe can be a gooey mess if you are not careful. First of all, roll out the puff pastry into a rectangle instead of a square. When making the filling, add an extra tbl of flour to hold it together (a total of 3 tbl. Spoon the filling down the middle of the short side of the pastry. Only use 3-4 oz of the fruit preserves instead of the 6 oz called for in the recipe. When getting ready to braid the pastry, make sure you cut fairly short strips. Wrap the pastry around the filling, pulling upwards rather than flattening it out, making sure the braid is tight and there are no gaps where the filling can leak out. Be generous on the egg wash. The filling may still leak a tad, but not enough to ruin the yummy appearance. And what leaks out is still delicious!

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  • on October 07, 2008

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    This is exactly what I had when I made this. I was really looking forward to making this for breakfast for company, but the cheese melted and oozed out all over the parchment and the pastry never puffed up. Sorry Anne. Love you and your show. I don't know what I did wrong. I think I'd try it again if I could figure out what I did wrong. It certainly did smell good, gooey mess and all.

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