Tested till perfect Apple Cheese Danishes
Apple Cheese Danishes
Photography by Ryan Szulc/TC Media

Apple Cheese Danishes

Family and friends will be amazed at how impressive these treats look and taste. (How easy they are to make can be your secret.) Look for pressed cottage cheese in the dairy case of the grocery store. Use 10% cheese for its rich and creamy taste. This is not the place for low-fat cheese – you won't get the desired creamy texture.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: November 2012

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 1 hour 30 minutes
  • Portion size 8

Ingredients

  • 2 cups 2cupsGranny Smith appleGranny Smith apples, diced and peeled
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tsp 2tsplemon juice
  • 1/4 tsp 1/4tspcinnamon
  • 2 tsp 2tspcornstarch
  • 1 pkg 1pkg(250 g) 10% pressed cottage cheese
  • 1 1egg yolkegg yolks
  • 1/4 tsp 1/4tspvanilla
  • 1 1eggeggs
  • 1 pkg 1pkg(450 g) frozen puff pastry, thawed

Glaze:

  • 1/3 cup 1/3cupicing sugar
  • 2 tsp 2tspmilk

Preparation

In saucepan over medium heat, cook apples, 2 tbsp of the sugar, the lemon juice, cinnamon and 1/3 cup water until apples are tender yet still retain their shape, 8 to 10 minutes.

Whisk cornstarch with 2 tbsp water; stir into apple mixture. Cook, stirring, until thickened, about 1 minute. Let cool.

Meanwhile, stir together cottage cheese, egg yolk, vanilla and remaining sugar; set aside.

In small bowl, beat egg with 2 tsp water for egg wash; set aside.

On lightly floured surface and working with 1 sheet at a time, cut pastry into four squares.

Spoon rounded 1 tbsp of cheese mixture onto centre of each square; using back of spoon, spread diagonally almost but not all the way to opposing corners. Repeat with apple mixture.

Brush edges of pastry lightly with egg wash. Fold uncovered corners inward over filling, overlapping at centre. Transfer to parchment paper–lined baking sheets; brush with egg wash. Refrigerate for 30 minutes or for up to 4 hours. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 6 to 8 minutes to cooking time.)

Bake, 1 sheet at a time, in centre of 425F (220C) oven until puffed and golden, 15 to 18 minutes. Let cool for 5 minutes.

Glaze: Meanwhile, whisk icing sugar with milk until smooth; drizzle over danishes. Serve warm or at room temperature.

Nutritional Information per serving: about

cal 345 pro 9g total fat 18g sat. fat 9g
carb 40g dietary fibre 2g sugar 16g chol 80mg
sodium 197mg potassium 42mg %RDI: 0 calcium 5
iron 14 vit A 13 vit C 2 folate 3
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