Cardamom & Cinnamon Cappuccino Cheese Danishes
Bite-sized puff pastry danishes filled with a cinnamon, cardamom, and espresso flavored cream cheese filling.
Servings 32 danishes
Calories 123kcal
Ingredients
- 2 sheets Frozen Puff Pastry
- 8 oz Plain Cream Cheese
- ½ cup Sugar
- 2 oz Freshly Brewed Espresso slightly cooled
- ½ tbsp Cinnamon
- ¼ tsp Cardamom
- 1 Egg beaten
- ¼ Cup Powdered Sugar
- 3-6 tsp Milk
Instructions
- Preheat the oven to 400°F with a rack in the center.
- Allow the puff pastry to thaw according to the package instructions. Once it's ready to work with, roll each sheet into approximately a 12x12-inch square. Slice each sheet into 16 squares and place onto parchment lined sheet pans.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together on low until combined and the cream cheese is slightly softened.
- Add in the espresso, cinnamon, and cardamom. Continue mixing on medium-low until smooth and combined, about 5 minutes. Scrape down the sides partway through. Let sit for an additional 5 minutes to thicken slightly.
- Use a fork to gently poke holes around the edges of each puff pastry square, leaving a ¼-inch border. The holes should go about halfway through the puff pastry.
- Spoon about 1 Tbsp of the cream cheese filling into the center of each puff pastry square, and spread just to the border of holes.
- Using a pastry brush, carefully egg wash the exposed puff pastry. You will likely not use the entire egg.
- Bake for 9-12 minutes, until the pastry has puffed up and the edges are golden. Let sit on the pan for 2-4 minutes, until the centers of the pastry where the filling is have sunk down. Then transfer to a wire rack to cool completely.
- While the pastries are cooling, add the powdered sugar to a small mixing bowl. Slowly add in the milk, stirring to combine, until you reach a drizzling consistency. Drizzle over the cooled pastries.
Notes
- Using puff pastry: Discover more tips and advice on how to work with frozen puff pastry, including some more fun shapes to try.
- Make ahead tips:
- Baked pastries are best served the day it's made. I do not recommend planning to bake these in advance of serving them. If you have leftovers, they can be stored in a sealed container at room temperature for up to 1 day.
- If you need to prep in advance, you can shape and fill the dough, and chill in the fridge it overnight or freeze for up to 2 weeks. If frozen, thaw in the fridge overnight. Then add the egg wash and bake just before serving.
- You can store the filling in a sealed container in the fridge for 1-2 days. Whip it up for a minute or so on low speed before filling.