20 Minute Pear Chocolate Cream Cheese Danishes celebrate the most under celebrated fruit of fall – the pear! Slightly sweet and utterly delicious sprinkled with chocolate, these are great for breakfast or for dessert!
Dish Count :: 1 Baking Sheet, Rolling Pin, Mixer or Bowl
You know what’s worst than being sore the first day back into a hard workout routine? The second day soreness of being back into a really hard workout routine! But I’m making my New Years resolution early this year and beating the holiday cookie craze to the punch. My jeans and me are not going to battle this year, and I’m determined to be in slightly-better-swim-suit-shape in time for January when we are going to Hawaii!
*Side Note* Who gets married in January in Hawaii, right after Christmas? Oh wait, my sister. And I’m a bridesmaid, too! Bridesmaid AND bikinis – Halp!
So naturally – I give you cream cheese danishes today.
But hey they have fruit! And dairy. And uhhh, chocolate? But they’re impossibly light, and they don’t leave you feeling guilty like a traditional danish or doughnut because they aren’t fried.
Best of all they only take 20 minutes. Seriously.
Pear is the most under utilized and must underrated fruit of this season. It’s totally one of my favorites and I adore the slightly sweet and earthy flavor of them. Just as diverse as apples, you can make so many things with them if you choose the right variety.
For these ones, I used slightly under-ripe Bartlett pears that weren’t too juicy so they wouldn’t make the danishes soggy. Bartletts are my favorite, but try the others out there and find out which one is best for you.
Try these other pear and danish desserts next!
20 Minute Pear Chocolate Cream Cheese Danish
1 sheet puff pastry, unthawed
8 ounces Cream Cheese, softened
1 tsp Almond Extract
3 Tbsp Sugar
1 Pear, thinly sliced
1/2 cup Mini Chocolate Chips, or chocolate chunks
1 Egg, whisked
3 Tbsp Water
Powdered Sugar - for dusting
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Cut in half lengthwise, and then cut each piece into four smaller rectangles - yielding 8 total danish rectangles.
With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
In a bowl, stir together softened cream cheese, sugar, and almond extract. Spoon about 2-3 heaping tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders. Into the middle of the cream cheese, add sliced pear and chocolate chips and press down into the cream cheese lightly so they set in place.
In a small dish or cup, whisk together the egg and water. Using a pastry brush - brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy.
Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving.