Blood Orange Cheesecake Danishes
Buttery, flaky puff pastry topped with a cheesecake filling and blood orange curd
Ingredients
- 1 sheet puff pastry thawed for 10 min.
Blood Orange Curd
- zest of 1 blood orange
- 40 g blood orange juice (~3 tbsp.)
- 50 g granulated sugar (¼ c.)
- ⅛ tsp. salt
- 1 egg
- 20 g unsalted butter (1 ½ tbsp.)
Cheesecake Filling
- 115 g cream cheese (½ c.) room temperature
- ½ tsp. vanilla
- 1 tbsp. granulated sugar
- 1 egg yolk
Egg Wash
- 1 egg white
- 1 tbsp. milk
Instructions
Blood Orange Curd
- Zest a blood orange, then add the zest, juice, sugar, salt, and egg to a saucpan.
- Set the saucepan over medium heat and constantly whisk until the mixture thickens and reaches at least 170°F / 76°C. (This took ~5 minutes for me)
- Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest.
- Immediately add in the butter and whisk until the butter has melted and the mixture is smooth.
- Place the curd in the freezer to set while assembling the danishes.
Cheesecake Filling
- In a small mixing bowl, beat the cream cheese for ~1 minute to remove lumps.
- Add in the vanilla, sugar, and egg yolk, and mix until combined and smooth.
Egg Wash
- Whisk together the egg white and milk in a small bowl, then set aside.
Blood Orange Danish Assembly
- Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
- Unfold the slightly thawed puff pastry and slightly roll it out.
- Use a sharp knife to cut the sheet into 6 rectangles, then score another rectangle inside the pastry ~1/2" from the edges. Evenly space out the pastries on the lined baking sheet.
- Evenly distribute the cheesecake filling inside of the rectangle of each danish, then top with ~1 ½ tbsp. of curd.
- Brush the edges of each pastry with the egg wash, then bake for ~20 minutes or until the edges of the pastry are golden brown.
- Garnish with powdered sugar & dried blood oranges if desired. Serve and enjoy!