Pear Cream Cheese Danish


From Lynne Feifer, 365 Days of Baking & More

2 can (15.25 oz.) Libby’s® Pear Slices (in Heavy Syrup) (drained and cut into smaller slices)
8 oz neufchâtel cheese (room temperature)
3 1⁄2 oz marzipan (almond paste can be substituted, texture will just not be as smooth and less sweet)
2 eggs
1 tsp pure vanilla extract
1 sheet puff pastry (thawed)
2 tsp water
3 tbsp honey
1⁄2 tsp cinnamon

Preheat oven to 400°F. On a piece of parchment, gently roll out the sheet of thawed pastry dough so that it measures 10x14 inches. Using a pizza cutter, cut the dough in half lengthwise so you have two identical pieces. 

In a small bowl, beat one egg and the two teaspoons of water to make an egg wash. Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge. Fold the dough over onto itself, one inch in width on the length and a half inch in on the short ends, using the egg wash to adhere each corner.

Slice the marzipan into small pieces and place into a mixing bowl. Add the remaining egg and vanilla. Cream together until completely mixed and smooth. Add the Neufchâtel cheese and beat until smooth. Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula just to the edges that have been folded in.

Using the egg wash, brush all exposed edges of the pastry dough. Place the Libby's Pear Slices on top of the filling. Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden.

In a small bowl, mix the honey with the cinnamon. Allow to cool on the baking sheet for 3 - 5 minutes before drizzling with cinnamon honey.