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Fig & Cheese Danish

Saura Kline
Easy quick puff pastry with cream cheese and fresh figs
Servings 12 danish


Quick Puff Dough

  • 1 1/2 cups flour
  • 2 Tbsp soft butter
  • 1/4 tsp salt
  • 6 Tbsp water
  • 1/2 cup cold and cubed butter
  • 1 tsp vinegar

Cream Cheese Filling

  • 1/2 cup soft cream cheese
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 1/4 tsp salt
  • 1 egg yolk
  • 12 figs

Honey Glaze

  • 2 Tbsp. honey
  • 2 Tbsp. water


  • First prepare your quick puff dough. Flour, soft butter, and salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go together in a separate cup. Turn mixer on low and slowly pour water into flour mixture. Then add your cold cubed butter and mix for 10 seconds- it is important to finish this dough by hand.
    Remove dough from mixer onto a work surface (you should have large chunks of butter and dough should appear dry but it is good! Don’t add any more water).
    Form the dough together. Wrap and rest dough for 1 hour in the fridge.
  • Once dough has rested, roll out onto a floured surface into a long rectangle. You’ll need to roll into 3 book folds as shown in the pictures above. If your kitchen is warm, you may need to chill the dough in between folds to keep the butter warm.
    After you’ve laminated the dough, place it back in the fridge while you prepare your cream cheese filling and figs.
  • Place cream cheese and sugar in a bowl and stir with a spatula until smooth. Add in honey, and salt, and stir until very smooth. Add in egg yolk last. Transfer to a piping bag and set aside.
    Preheat oven to 425 degrees Fahrenheit.
    Slice figs in half lengthwise. Set aside
  • Roll out puff dough on a clean work surface. Roll to a large rectangle about 1/8” thickness. Trim off the sides with a pizza cutter or knife.Cut into 2 ½” squares and place on a sheet tray lined with parchment paper. Use a fork to dock the center of each square, leaving 1/4” around clean. Place a dollop of cream cheese filling in the center of the square and place 2 halves of a fig on top of the cream cheese. Repeat with the remaining Danish pieces.
    Bake Danish for 15 minutes. To make honey glaze, microwave honey and water together. Brush honey glaze over the baked Danish right out of the oven. Cool at room temperature for 10 minutes and serve.