Ok, so it doesn’t rhyme, but that’s not the part you need to be focusing on! These “cheat’s” Danish Pastries are so ridiculously easy to make, I bet you’ll be straight down to the shops to get the ingredients! Prepped in just 5 minutes and baked in 15, it’s almost as quick as a mug cake and just as delicious. That’s the kind of baking I like to do!
Here is what you will need to make 10 – 12 servings.
(Recipe adapted from Pillsbury.)
* You can usually find this dough (or similar) with the ready made puff pastry & shortcrust pastry in the refrigerated section of your local supermarket.
Preheat your oven to 200°C/Fan 180°C.
Place a silicone baking mat or sheet of baking paper onto a chopping board. (This is so you can prepare the pastry and easily slide it onto the baking tray later.)
Place the ready made dough onto the silicone mat/baking paper.
Pinch together any perforations and, with a rolling pin, roll out the dough a little to widen it out.
Using a knife, lightly score two lines down the middle. (This is where the filling will go later.) Then slice equal strips on both sides.
Meanwhile, in an electric stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese, caster sugar & vanilla until the sugar has dissolved.
Spread the filling out over the middle of the pastry and scatter over the chocolate chips.
Pull the first strip of pastry up and over the filling, then fold in the two strands. Continue by folding in strands from alternate sides to create a lattice.
Stop at the final 3 pairs of strands. Pull the last strip of pastry up and over the filling and fold the strands in. Then fold the remaining two pairs of strands exactly as you have all the others, tucking the last ones over the edge and underneath so they don’t unfold during baking. (Yep, I forgot that last step when I did it! Oops.)
Slide the pastry, still on the silicone mat/baking paper, onto a large baking tray.
Bake in the preheated over for approx 15 minutes until golden.
Allow to cool completely before slicing or the filling will go everywhere! Also, when slicing use a very sharp knife or, you guessed it, the filling will go everywhere!
These are best eaten on the day they were made but you can store them in an airtight container at room temperature for a day or two.
Who said making Danish pastries was difficult eh?? Ok ok, so if you’re making the dough yourself, it’s pretty tricky. I personally don’t have 2 days to make dough nowadays though and I’m sure that’s the case for a lot of you guys ‘n’ gals too! It really is a brilliant & quick treat to knock up if you know you’re expecting people over for a cuppa though. I know I’d be happy if I went to a friend’s house and they’d just whipped up a batch of these!
I hope you enjoyed the post my lovelies, until next time!
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