Mango and Cream Cheese Danish

Ingredients

Puff pastry

1 sheet, thawed

Cream cheese

8 ounces, softened

Powdered sugar

1/4 cup

Vanilla extract

1 teaspoon

Egg

1, beaten (for egg wash)

Milk

1 tablespoon (for egg wash)

Mango

1 large, peeled, pitted, and diced

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheet to smooth it out and slightly enlarge it.
3. Cut the pastry into 8 equal squares and place them on the prepared baking sheet.
4. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
5. Spread a generous spoonful of the cream cheese mixture onto the center of each pastry square, leaving a border of about 1/2 inch around the edges.
6. Top each cream cheese layer with diced mango, distributing it evenly among the pastries.
7. Fold the corners of each pastry square towards the center, overlapping them slightly to create a charming pinwheel effect.
8. In a small bowl, whisk together the beaten egg and milk. Brush the pastry tops with the egg wash for a glossy finish.
9. Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
10. Remove from the oven and allow the danishes to cool slightly on a wire rack before serving. Enjoy warm!