The base of this simple danish comes together in under 4 ingredients. Serve at breakfast, as an afternoon snack, or an after-dinner treat. The creamy, nutty Roth Organic Grand Cru stands in as the cream cheese, which is traditionally used in a cheese danish.
1 (14 oz.) sheet of puff pastry, thawed, plus flour for rolling
1/2 c. fig jam
1/2 c. grated Roth Organic Grand Cru
2–3 slices of prosciutto (optional)
1 large egg
2 tsp. water
1/2 c. powdered sugar
1 1/2-3 tsp. whole milk
- Divide the refrigerator-thawed puff pastry sheet into 4 sheets. Refrigerate remaining sheets to keep chilled or if freezing for later use, wrap in parchment paper and cover airtight. Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
- On a well-floured surface, roll out the sheet into an 8.5” x 7.5” rectangle and about 1/16” thick using a rolling pin. If any sticking occurs, sprinkle with additional flour. Using a knife or pastry wheel, make about 10 cuts on both sides angled down, leaving a 3” wide space for spreading the filling. The top cut will create a removable triangle to be discarded or used as a decoration.
- Spread a thin, even layer of the fig jam, or another jam of choice, down the middle, about 2 tablespoons per braid. Sprinkle lightly with the cheese, about 2 packed tablespoons per braid. Add a couple of torn strips of prosciutto, if desired. With a little water in a nearby bowl or ramekin, fold over one stip first. Dab the end of the strip with water to act as glue. Then fold over the top strip from the opposite side. Again, dab the end of the strip with water. Fold over again, repeating and alternating sides. The final triangle strip can be braided and folded underneath to help keep the filling tucked inside, using a dab of water to help glue it underneath. Using a pastry bench or spatula, carefully transfer the braid to the prepared baking sheet. If making additional braids, place in the fridge to chill before baking while assembling the others.
- Meanwhile, whisk together the egg wash ingredients until evenly combined. Using a pastry brush or something similar, lightly and evenly brush the braid with the egg wash. Bake for 17-20 minutes or until golden and puffed. Serve warm or cooled. If serving cooled, make the optional glaze by whisking the powdered sugar and milk together until smooth. For a thicker glaze, whisk in more powdered sugar. For a thinner glaze, whisk in a little extra milk until smooth. Drizzle back and forth over braid. Allow glaze to harden before serving. Danishes can be made a day in advance and stored uncovered or lightly covered, but not airtight. Each braid yields about 3 servings.
This recipe can easily be halved or doubled or singled. Use it as a guide. The basic recipe goes like this. Roll out puff pastry into a rectangle that’s closer to a square, about 1/16″ thick. Make slits for braids on the longest side of the rectangle. The slits and the filling area are almost equally divided into thirds, with the filling area slightly wider than the slits. Add a thin layer of jam, then a thin layer of cheese. Braid and bake.
Roth cheeses can be found in your grocer’s deli case and online via Instacart and Amazon Fresh. To find Roth Grand Cru near you, head this way for the store locator. Note: Organic Grand Cru is only available in some markets, however, the regular varieties are more readily available.