Pear Cream Cheese Danish


Recipe by Lynne Feifer from 365 Days of Baking & More

Serves 6

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 degrees. On piece of parchment, gently roll out sheet of thawed pastry dough so that it measures 10x14 inches. Using pizza cutter, cut dough in half lengthwise into two identical pieces. 

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

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

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

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