If you're looking for a delightful treat that combines the tropical sweetness of pineapple with the creamy richness of cream cheese, look no further than the Pineapple Cream Cheese Danish. This pastry is not only a feast for the eyes but also a treat for the palate, making it a perfect addition to any brunch gathering or dessert table. The flaky pastry encases a sweet and tangy cream cheese filling, and when baked to perfection, it becomes the star of the show.
Ingredients
Scale:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1 large egg
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Powdered sugar (for dusting)
Instructions
In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and let it sit for about 10 minutes until frothy.
In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the melted butter, egg, and the activated yeast mixture.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and crushed pineapple until smooth and well combined.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface, about 1/4 inch thick.
Cut the rectangle into smaller squares (about 4x4 inches). Place a generous tablespoon of the cream cheese filling in the center of each square.
Fold the corners of each pastry square towards the center to create a pocket around the filling. Pinch the edges to seal.
Place the filled pastries on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 20-30 minutes.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the pastries with the egg wash.
Bake in the preheated oven for 20-25 minutes or until golden brown and flaky.
Remove from the oven and let cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
