Apricot, Orange & Creamcheese Danish
You can easily half this for four, but keep in mind that you generally have to defrost a whole puff pastry sheet and if you have this, then you'll have half a puff pastry sheet leftover.
Ingredients
- 8 ounces creamcheese, whipped or regular (I prefer whipped because it's easier to blend up)
- 2 egg yolks
- 1/4 cup 50g white sugar
- Pinch kosher salt
- zest of 1 medium to large orange
- 8 apricots, halved (1/piece)
- 2 tablespoons white sugar or turbinado sugar for topping
- 1 puff pastry sheet, my preference is Dufour because it's all butter
Instructions
- Preheat oven to 400 degrees.
- Place creamcheese, egg yolks, 1/4 cup sugar, salt and orange zest in a medium bowl. Using an electric handheld mixer, mix until well mixed and just slightly lighter in texture (not fluffy, but not dense). You might be able to get away with whisking by hand here if you don't have an electric mixer, but you'd have to be seriously aggressive and be ready for an arm workout.
- Place apricot halves in a small bowl or tray and sprinkle with 1 1/2 tablespoons sugar (reserve the other half tablespoon to sprinkle on top before baking). Toss lightly to coat with sugar.
- Once you get out the puff pastry, you want to move somewhat quickly. If the puff pastry gets too warm, it gets more difficult to handle- somewhat sticky and wilty. If you notice this, pause and place back in the fridge for about 10 minutes and then return where you were.Place puff pastry sheet onto parchment paper. Using a rolling pin, very lightly roll out the puff pastry so it is slightly thinner (but don't overdo it or it will be difficult to handle- err on the side of caution here). Lightly prick the puff pastry with a fork so it doesn't inflate like crazy in the oven. Then using a pastry wheel or small pairing knife, divide the sheet into 8 squares.
- Place about 2 tablespoons of the creamcheese mixture in the middle of each square. Using an offset spatula or butter knife, spread out the creamcheese mixture in the square, leaving a bit of a border (the border should be about a fingernail's length).
- Place 2 apricot halves cut side down onto each square. Sprinkle with reamining half tablespoon of sugar.
- Place in oven. Bake at 400 degrees for 10 minutes, followed by 350 for 5-8 minutes. The puff pastry should be light brown and puffy and the apricots slightly tender to touch.
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