I remember my mom heading down to Yorkville in Toronto almost every Saturday to buy my dad a cheese danish from a European bakery. In fact, I believe that the place was actually called The European Bakery. Right mom? Correct me if I’m wrong please. Anyways, these danish were bar none the best on the planet. I don’t think I have had one in about 30 years. The flaky pastry, the sweet cheese filling …..an ahhhhhhhh moment in every bite.
I’m not quite sure what possessed me to make this today. Perhaps it was this newbie who is wrapped up so cozily like a cross between a spring roll and a danish.Who is this beautiful baby? My new great niece Dylan Ava. She is as cute as a button and as I held her I thought about how much my dad would have loved her….more than he loved cheese danish of course.
- 1 sheet of puff pastry dough, rolled out to 10 x 16 inches
- 1 pkg cream cheese, softened
- ¼ cup sugar
- 1 pkg vanilla sugar - Dr. Oetker or 1 tsp vanilla extract
- 4 tbls apricot preserves
- ½ cup dark chocolate chips, or semi-sweet
- 1 egg, lightly beaten
- Preheat oven to 350F
- Place rolled dough onto parchment lined baking sheet or silcone mat
- Score dough on an angle, 2 inches towards the centre and at 1 inch intervals - see photo*
- Beat cream cheese, sugar and vanilla until light and creamy, scraping down the sides of the bowl.
- Spread jam/preserves down the centre of the dough.
- Top with cream cheese and chocolate chips.
- Now fold dough towards the centre, like a danish pastry.
- Brush with beaten egg and sprinkle with sugar if desired.
- Bake for 22 - 25 minutes or until lightly golden brown.
- Cool and serve.