Mocha Cappuccino Inspired Puff Pastry Danish (2024)

Course: Dessert, BrunchCuisine: AmericanDifficulty: Easy

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Ingredients

• 4 oz cream cheese, softened (I use full fat block cream cheese)

• 1/4 c chocolate flavored powdered sugar (see notes)

• 1 tbsp espresso concentrate (see notes)

• 1/2 c semi-sweet chocolate chips

• 1 sheet puff pastry (see notes)

• 1 egg beaten for egg wash

• 1/2 tsp cinnamon sugar

• 1/2 tsp powdered sugar for dusting

• 1/4 tsp dark chocolate shavings

Directions

• In a small bowl, combine the softened cream cheese, powdered sugar and espresso concentrate. Using a whisk, mix until well combined and smooth. This can also be done with a stand mixer or a hand mixer.
• Beat one egg and grab your pastry brush so the egg wash is ready. (see notes)
• Measure out the chocolate chips, place them in a bowl and set aside.
• Preheat oven to 400 degrees F, set a rack in the top 1/3 of the oven, and line a rimmed baking sheet with parchment paper.
• If using frozen puff pastry, make sure to set it on the counter for 30 mins to thaw before using it. You want it to be cold, but pliable. I used Jus-Rol refrigerated puff pastry for this, which is actually a bit larger than the frozen brand. Since it’s refrigerated, it can be used immediately from the fridge. Roll the puff pastry sheet out on a lightly floured work surface with a rolling pin. It needs to be an even thickness; it doesn’t need to be thinned out. I usually focus on the edges mostly because this puff pastry comes rolled up, so the edges need to be smoothed out. You just want to make a few gentle passes with the rolling pin to smooth the dough.
• The sheet I’m using is approximately 10″x15″. Using a very sharp knife, I cut six equal squares that are approximately 5″x5″.
• Divide the espresso cream cheese mixture evenly across all six squares. I pulled it diagonally down the center, from the top left corner to the bottom right corner.
• Add a spoonful of chocolate chips right on top of the cream cheese mixture.
• Brush the bottom left corner of each square with egg wash.
• Take the top right corner of each square and bring it into the center.
• Brush the corners that you just pulled in with egg wash. The egg wash will help the puff pastry to stick together while baking.
• Now bring the bottom left corner to meet the corner that you’ve already pulled in.
• Carefully move each pastry to the parchment-lined baking sheet and brush them lightly with egg wash.
• Sprinkle with cinnamon sugar.
• Bake in the preheated oven for 18-20 minutes until golden brown. I start checking them at 15 minutes and I turn my baking sheet so that they bake evenly. If you see the corners start to come apart, you can pull the baking sheet out of the oven for a minute and gently try to stick the corners back together. Everything will be hot, so do this carefully. Once the pastries are done baking, they will be golden brown and look like this:
• Lightly dust the pastries with chocolate flavored (or regular) powdered sugar.
• Using a microplane, shave a little bit of dark chocolate onto your pastries.
• Serve warm and enjoy! They are best when eaten immediately.

Equipment

• Geometry House TowelsSave with SarahR15
• Rimmed Baking SheetShop on Williams Sonoma
• Wooden Pastry BoardShop on Williams Sonoma
• Whipzi Powdered SugarSave with SARAH15
• Pyrex Mixing BowlShop on Amazon

Notes

• I used Whipzi chocolate flavored powdered sugar for this recipe. If you’d like to try it, you can use SARAH15 to save 15% on their site. If you want to use plain powdered sugar, you can add a teaspoon or two of cocoa powder for the chocolate flavoring.
• To make an espresso concentrate, I mix 1 tbsp of Café Bustelo instant espresso with 1 tbsp boiling water and allow it to cool.
• I usedJus-Rol puff pastryfor this It is found in the refrigerated aisle and I like that you don’t have to worry about defrosting before using.
• I don’t like to waste egg for egg wash and you really only need a tablespoon or so of egg for this. I like to beat one egg, pour some out and then put the rest away and either make scrambled eggs later or use it the following day for another baking project. I would not save the egg once I’ve been dipping the pastry brush in.