Carbs, cheese, puff pastry, what’s not to love?
Cheese danishes are, in my opinion, the ultimate breakfast pastry. The tanginess of the cheese filling and the flakiness of the puff pastry is the perfect treat. The cheese filling always reminded me of the creamy part of noodle kugel and I thought, why not combine the two to make the perfect carby overloaded pastry!
8 Ounces cream cheese
½ Cup sour cream
4 Tablespoons melted butter
⅔ Cup granulated sugar
2 Teaspoons cinnamon
½ Bag egg noodles
2 Boxes frozen puff pastry
1 Cup cornflake crumbs
Preheat the oven to 400 degrees Fahrenheit.
Boil the egg noodles for five minutes.
While the noodles are boiling, whisk together the cream cheese, sour cream, melted butter, sugar, egg, and cinnamon.
Drain the noodles and mix in to the dairy mixture.
To shape the danishes, cut one sheet of thawed puff pastry into 4 squares.
Cut perpendicular lines (about ¼ inch into the square) connecting at one corner of the square. Do the same with the corner directly across the square, leaving the other two corners intact. (see photos below)
Take the outer “frame” edge and fold it over until it meets the cut you just made. Repeat on the other side to form a diamond shape.
Place each danish on a greased cookie sheet. Add your filling to the center. Using a pastry brush, brush egg wash on the dough and sprinkle corn flake crumbs on half of the dough.
Bake for 15-20 minutes, or until golden brown.