Create a delightful assortment of Danish pastries with this easy-to-follow recipe, perfect for breakfast or dessert.
Combine the butter, sugar, and cinnamon in a bowl until smooth. Refrigerate until ready to use.
Ensure the butter is at room temperature for easier mixing.
Mix the flour and sugar in a bowl. Gradually add the melted butter while stirring until crumbly.
Use your hands to achieve a crumbly texture.
Blend the cream cheese and sugar until smooth. Add the egg yolk and mix until combined. Chill until firm.
Avoid overmixing to prevent the filling from becoming too runny.
Mix the confectioners' sugar and milk until smooth and ribbon-like in consistency.
Add the milk gradually to control the consistency.
Roll out the puff pastry sheets on a floured surface. Cut into squares of desired size.
Keep the pastry cold for easier handling.
Fill the pastry squares with your choice of fillings and shape as desired.
Seal the edges well to prevent leakage during baking.
Brush the pastries with beaten egg and sprinkle with cinnamon sugar.
Use a light hand to avoid overcoating.
Bake the pastries in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
Drizzle the glaze over the warm pastries and serve.
Allow the pastries to cool slightly before glazing for better adherence.
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