Pineapple Cheesecake Danish

"Danish pastries - hot from the oven - are a great breakfast or brunch treat, and this version is fast and easy. The cardamom and cinnamon-scented cheese filling is delectable, and the yummy, sunshiney-yellow pineapple topping is show-stoppingly good!!!"
 
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photo by Larawithoutau photo by Larawithoutau
photo by Larawithoutau
photo by Larawithoutau photo by Larawithoutau
photo by Larawithoutau photo by Larawithoutau
photo by FDADELKARIM photo by FDADELKARIM
Ready In:
35mins
Ingredients:
15
Yields:
8 pastries
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ingredients

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directions

  • To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use).
  • To make Cheesecake Filling: Beat all the filling ingredients to combine well.
  • To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white.
  • Preheat oven to 375°F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking.
  • For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries.
  • Enjoy!

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Reviews

  1. Larawithoutau
    Beautiful! I went ahead & used the full 8 oz of cream cheese, omitted the spices & added a bit of lemon juice to the cream cheese as I am a traditionalist with my cheesecake filling. I found that brushing both the pastry & the cream cheese filling helped to contain it a little better. I also covered them with foil 10 minutes into baking, otherwise the pastry would've burned. Lastly, I sprinkled with toasted coconut instead of the glaze, they looked so pretty. Thanks so much for sharing, it put the leftover pineapple from the Recipe #114575 to good use and we will be making these again for sure!***Update*** we decided that the danish needed a glaze afterall, so I made a quick citrus glaze and it really seemed to round out the pastry flavors. I may have drained my pineapple a bit too well, as it seemed a little dry, so next time I'll take that into consideration.
     
  2. swissms
    Delicious! I have made these a few times now. The first time I made as written except reduced the cardamom to 1/4 teaspoon and omitted the glaze. Very good as written, however, I have since cheated a bit and instead of making the pineapple topping, I have used purchased pineapple preserves which makes this recipe a breeze to put together. I have also used both plain cream cheese and pineapple cream cheese on different occasions and both are very good. They are addicting...very hard to only eat one! Thanks for sharing the recipe.
     
  3. Darkhunter
    This recipe is really close to the one that I fell in love with. It was made by Chef Pierre at the original MGM in Las Vegas, NV which would probably be about 1980. (Yes, the one that caused all the changes in hotel construction.) These are so easy to make, they will be made often. Thnx for sharing your recipe, ev. Made for the Voracious Vagabonds of ZWT 6.
     
  4. Scoutie
    Ecellent! I am not much of a baker or pastry chef and even I didn't mess these up. LOL I did use the cream cheese and also used pineapple that was already crushed. I did use the glaze, but I think they would also be delish without. Thanks for posting, Ev. Made for ZWT6.
     
  5. FDADELKARIM
    I used crushed pineapple to save a step. I only baked mine for 15 minutes & they turned out perfectly. We felt these were sweet enough without the glaze so we left it off. Made for ZWT6 - No-Nonsense Nibblers
     
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Tweaks

  1. swissms
    Delicious! I have made these a few times now. The first time I made as written except reduced the cardamom to 1/4 teaspoon and omitted the glaze. Very good as written, however, I have since cheated a bit and instead of making the pineapple topping, I have used purchased pineapple preserves which makes this recipe a breeze to put together. I have also used both plain cream cheese and pineapple cream cheese on different occasions and both are very good. They are addicting...very hard to only eat one! Thanks for sharing the recipe.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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