Mini Chocolate Danish
- Tommy Centola
- 1 hour ago
- 2 min read
These are great either for breakfast or dessert.
1 (17.3 ounce) package frozen puff pastry, thawed (2 sheets)
1 large egg, lightly beaten
4 ounces cream cheese, softened
1 tablespoon butter, softened
3 tablespoons granulated sugar
1 egg yolk, room temperature
1 teaspoon vailiia extracy
1 1/2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, melted, plus more for drizzling
Confectioners' sugar
36 small raspberries
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Gently unfold 1 puff pastry sheet, and place on a lightly floured surface. Trim edges to create a 9-inch square. Cut into 9 (3-inch) squares.
Fold 1 square in half to form a triangle, with the fold toward you. Using a sharp paring knife and starting 1/4 inch from the right side of triangle, cut from base of triangle to 1/4 inch below top point. Starting 1/4 inch from left side, cut from base of triangle 5p 1/2 inch below previous cut. Unfold square; brush with egg. Fold cut left side over center, and place point in line with opposite inside point. Place on prepared pan. Repeat with remaining squares, placing at least 1 inch apart on prepared pan. Refrigerate until firm 15 to 20 minutes. Repeat with remaining puff pastry.
In a medium bowl, whisk together cream cheese and butter until smooth. Whisk in granulated sugar, egg yolk, and vanilla. Whisk in flour and salt until smooth. Whisk in melted chocolate. Spoon filling into center of each puff pastry ( a little less that 1 tablespoon each), making sure to keepas much as possible off outside edges.
Bake until puffed and deep golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks. Before serving, drizzle with melted chocolate and dust with confectioners' sugar. Top each Danish with 2 small raspberries.
Enjoy!!!
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