For holidays and special occasions, something special is in order for breakfast or brunch – like Cheese Danish. This delightful twist on the classic, Carrot Cake Cheese Danish, incorporating the flavors of carrot cake by way of Carrot Cake Jam, truly takes the cake!
A Delightful Twist on the Classic:
Carrot Cake Cheese Danish
Let’s face it. When it comes to holidays and special occasions, impure thoughts of sheer deliciousness tends to take over and we dream of lavish menus incorporating a little bit of badness to enjoy with our coffee as a topper to breakfast or brunch. This is when we start having visions of classics like Cheese Danish.
When it comes to Danish pastries, I prefer making my pastry from scratch – especially after I learned the “quick method” from Beatrice Ojakangas, in her fabulous cookbook, The Great Scandinavian Baking Book. However, when time does not allow, I reach in the freezer and grab the ever reliable frozen puff pastry from Pepperidge Farm®. Their puff pastry never disappoints.
Thawing prepared frozen puff pastry is easy as can be. Fortunately, so is filling it with goodness like simple cream cheese filling and luscious homemade or prepared jam to make an exceptional semi-homemade Danish pastry. Ice it with a beautiful glaze and your guests will think you are a rock star pastry chef!
This recipe for Carrot Cake Cheese Danish was to be published here on the blog for Easter. However, The Big Lug had been out-of-town on business and surprised me by returning home early last week. All blog work ceased in order to make room for spending time together and preparing for our holiday celebration. Although this recipe was meant as an Easter post, it is timely and ideal for Mother’s Day. What mom wouldn’t want to wake up and enjoy a slice of Carrot Cake Cheese Danish with her coffee after breakfast in bed?
Do you like my animated gif of “the pour”? I found a fun gif generator website and couldn’t resist sharing this with you…just for kicks. I snapped so many shots of “the pour” it made sense to string them together in animated gif format. Can you guess how many shots it took for this? Although it only looks like 5 or 6, the answer is 14!
What makes our Carrot Cake Cheese Danish wicked good? The scrumptious classic Cheese Danish undergoes the ultimate twist marrying easy to prepare frozen puff pastry with the flavors of carrot cake by way of Carrot Cake Jam. Together they make an extraordinary semi-homemade pastry ideal for holidays and special occasions. The creamy and tangy cheesecake-like filling marries perfectly with the tart yet sweet carrot cake jam, made with fresh carrots, pineapple, and coconut, and pleasantly contrasts with layers of crispy yet tender flaky pastry. The pastry is easy to prepare and bakes in about a half hour. The Vanilla-Almond Glaze pulls it all together. Simply divine. Perfect for breakfast or brunch, a new classic is born! That’s wicked good.
For the lovers of Danish pastry, carrot cake and cheesecake, bake up some Carrot Cake Cheese Danish to serve up as a treat for your next special occasion breakfast or brunch!
- For Carrot Cake Jam Filling
- ½ cup Carrot Cake Jam, by Wicked Good Kitchen™
- ½ cup Quick & Easy Carrot Cake Jam for Baking, by Wicked Good Kitchen™
- For Cream Cheese Filling
- 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened slightly
- ¾ cup (about 93 grams) confectioners’ sugar, sifted
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- For Danish Pastry
- 2 sheets (1 pound) frozen puff pastry dough, such as Pepperidge Farm®, thawed
- For Vanilla-Almond Glaze
- 1 cup (125 grams) confectioners’ sugar, sifted
- 1½ (about 22 ml) tablespoons whole milk
- ¼ teaspoon pure vanilla extract, such as Nielsen-Massey®
- 1 to 2 drops pure almond extract, such as Nielsen-Massey®
- For Optional Garnish
- Freshly grated orange zest, coconut flakes or nuts
- Special Equipment & Supplies
- Parchment paper for lining baking pan, such as Beyond Gourmet™
Tips:Thaw frozen puff pastry according to package directions. The Cream Cheese Filling can be prepared in advance. Store airtight in refrigerator for up to 2 days. After measuring confectioners’ sugar, sift to prevent lumps. If making the glaze in advance, keep it covered with plastic food wrap. This will keep it smooth and prevent it from drying out. If you like plenty of glaze, double the recipe. Store leftovers covered in refrigerator. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.