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Cinnamon Swirl Danish

by Alix Traeger

Ingredients

for 5 servings

  • nonstick cooking spray
  • 8 oz
    cream cheese, softened (225 g)
  • ¼ cup
    granulated sugar, plus 1 tablespoon, divided (50 g)
  • 2 teaspoons
    cinnamon, divided
  • 1 teaspoon
    vanilla extract
  • 17 ½ oz
    puff pastry, 1 sheet (495 g)
  • 2 tablespoons
    unsalted butter, melted

Glaze

  • ½ cup
    powdered sugar (80 g)
  • 2 tablespoons
    milk, or heavy cream

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Preparation

Under 30 min

  1. In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  2. Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  3. Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.
  4. Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  5. Use a knife to cut along the edge to create one roll.
  6. Repeat three more times, or until all the puff pastry is used.
  7. Begin to twist the first roll to create a swirl.
  8. Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  9. Continue to wrap and seal all pieces until finished.
  10. Using a spatula transfer the dough to the cake pan.
  11. Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  12. In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  13. Brush the butter mixture over the dough.
  14. Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  15. In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  16. Pour the glaze over the danish swirl.
  17. Enjoy!
 

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