Serves 9
OFTEN WHEN WE WANT “A DANISH,” AN INDIVIDUAL, HANDHELD FILLED PASTRY like this is what we’re after. And once you’ve rolled and folded your Danish dough, just about any shape of pastry can be yours. After rolling the dough out and trimming it into neat squares, you can just dollop filling in the center of each square and leave as is to create lovely little pillows, or you can get crafty, folding in the corners to create flower shapes (as instructed below), pinwheels, twists, and more—the Internet boasts a bevy of shaping ideas.
To serve these pastries at their optimal freshness, make the dough the day before, and give it its final chill overnight. The filling can be made a day ahead as well—just allow it to soften at room temperature while you shape the pastries.
4 ounces/113 g full-fat cream cheese, at room temperature
1 large egg yolk
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
3 ounces/75 g high-quality white chocolate, melted and cooled
⅓ cup/110 g all-fruit preserves, lemon curd, or Apricot and Orange Blossom Lekvar (here) (optional)
All-purpose flour for dusting
1 batch Shortcut Danish Pastry (here), chilled
1 large egg
1 tablespoon water
Pinch of fine sea salt
1 batch Five-Finger Icing (here)
Prepare the filling: Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until soft and creamy, about 30 seconds. Add the egg yolk, vanilla, and almond extract. Beat until smooth. Add the melted white chocolate and beat just until blended.
Prepare the dough: Line two 12 × 17-inch/30 × 43 cm baking sheets with parchment paper. Lightly flour your work surface. Roll out the dough to a rough 13-inch/33 cm square. Use a ruler to mark out a 12-inch/30 cm square, and trim the edges neatly with a pizza cutter or sharp knife. Divide the dough into nine 4-inch/10 cm squares.
In a small cup, whisk together the egg, water, and salt. Use a pastry brush to lightly brush the dough with the egg wash. Working with 1 square at a time, fold all 4 corners toward the center of each piece of dough, pressing them down firmly in the center (or skip this shaping step and leave them square). Place each pastry onto the prepared baking sheets, evenly spaced. Dollop the filling into the center of each pastry, a scant 2 tablespoons each. Dab a teaspoon of jam (if using) on top of the filling. Let rise in a warm spot until slightly puffy, about 1 hour.
Position a rack to the center of the oven and preheat it to 375°F/190°C. Postrise, give the pastries a second light brushing of egg wash.
Bake until they are puffed and golden brown all over, 15 to 20 minutes. Let cool for 15 minutes. Drizzle with Five-Finger Icing.