I have been in love with the cheese danish ever since I was a child. Now that I’m lactose intolerant, it’s very difficult to pass them up in coffee shops. I am so thankful for the “Tofutti” brand! They make my cheesy dreams a reality!
1 sheet puff pastry, thawed
8 oz Tofu Better Than Cream Cheese softened
2 tbsp turbinado sugar
1 tbsp water
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Lay thawed puff pastry onto a lightly floured cutting board. Cut into thirds, rotate cutting board and cut into thirds again to create 9 squares. Using a sharp knife, score a 1/2 inch border inside each square. Place each square onto baking sheet.
In a large bowl, combine cream cheese and sugar with an electric mixer until smooth. Add vanilla, mix thoroughly. Place a small dollop onto the center of each square within the score marks.
In a small bowl, combine egg and water. Beat together. Using a pastry brush, dip into egg mixture and brush all borders on each square.
Bake for 15-20 minutes or until pastry light brown.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!