Strawberry Almond Cream Cheese Danish

 
When I was living in Canada prior to moving over here I worked at a Canadian Institution called Tim Hortons.  I quite liked my job.  I have always loved working with people and with food. 
 
During Strawberry season they used to carry a line of Strawberry Cream Cheese Danish that I totally loved.  There is something really wonderful that happens when you combine strawberry filling and puff pastry.
 
Add a cream cheese filling and you are in taste heaven.  End of story!
 
I was sitting here looking out at the sunshine today and thinking about my time at Timmies this morning and decided to re-create the flavours of their Strawberry Danish for Todd to enjoy. 
 
I think I did a pretty good job  . . .  ahem . . .  maybe these are even better.  *blush*
 
And they only require a few ingredients.  One package of all butter puff pastry.  I use the all butter one because I don't like to use or eat things like palm oil if I can help it, and well, all butter puff pastry just tastes better! 
 
You simply unroll the pastry and cut it into 8 even rectangles.  Then you lightly score a half inch border all around the edge of the rectangles using a sharp knife.
 
You will also need 1 free range egg yolk, which is divided.  1/2 of it gets used in the filling and 1/2 gets beaten with a bit of water and brushed around the borders you just created.  You then press flaked almonds into the borders, just lightly so that they will adhere. 
 
The other half egg yolk gets beaten into some cream cheese, sugar and flavourings.  I use pure flavourings. Almond and Vanilla. 
 
This gets spooned into the center of the pastries. It will be a bit runny, but that's okay.  Just don't overfill them and there won't be a problem. You may not need it all, but there shouldn't be a lot leftover. 
 
After that you want to take the best strawberry jam you can buy. ( I confess, I adore Bonne Maman.)  Just plunk about two teaspoons down the center of the pastries. Don't be tempted to over-fill.  Hot jam expands.
 
And that's it.  Bang those babies into the oven and let the magic happen  . . .
  
Let that pastry puff up and develop all of it's flaky golden layers  . . .
 
Let those lovely flaked almonds get all golden brown and toasty . . .
 
Let that rich cream cheese custard bake through . . . . mmmm . . . .
 
And let that sweet strawberry jam bubble away and get all sticky gooey berry-ish . . .
  
A flicker of almond icing is the finishing touch . . .  it gilds these lilies to perfection!
Yield: Makes 8Author: Marie RaynerPrint Recipe
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Strawberry Almond Cream Cheese Danish

prep time: cook time: total time: These wonderfully flaky pastries will have your family reaching for seconds. Quick, easy and delicious! If you have all the elements ready and waiting they go together in a flash.

ingredients:

• 1 sheet of all butter puff pastry
• 180g package of cream cheese (4 ounces)
• 45g sugar (1/4 cup)
• 1 free range egg yolk, divided
• 1/4 tsp each pure almond and vanilla extracts
• strawberry jam
• flaked almonds

For the glaze:

• 65g sifted icing sugar (1/2 cup)
• 1 TBS milk
• 1/4 tsp almond extract

instructions:

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking parchment.
2. Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth.  Set aside.
3. Unroll your puff pastry. Cut it into 8 equal sized rectangles.  Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through.  Transfer to the baking sheet.
4. Whisk together the remaining egg yolk and an equal amount of water.  Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly.
5. Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit.  Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese.
6. Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges.  Remove from the oven.  Scoop off onto wire rack to cool completely.
7. Whisk together the icing sugar, milk, and almond extract until smooth.  Flick over top of the pastries.  Allow to set before serving.

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What more can I say but nummity nummity nummity num num num! Hmmm . . . why oh why do I do this to myself?  So very hard to resist!