Cream Cheese Danish Bars

Cream Cheese Danish Bars recipe

Ingredients

Spray butter or oil 

2 rolls of puff pastry dough, thawed 

1 8oz block of cream cheese, soften to room temp 

1tsp vanilla 

4tbsp powdered sugar or granulated sugar 

1/2c your favorite jelly or jam/ fruit preserves, I used blueberry

1 pint of blueberries 

Crumble top:

1 /4c ap flour

1/4c granulated sugar 

1 tsp vanilla 

6 tbsp unsalted butter, cubed, cold right out of the fridge

Optional Sugar Glaze:

1c powdered sugar 

6 tbsp water, or heavy cream divided 

Directions

Set oven to 350.

Make the crumble by adding everything to a small bowl, then mix the butter into the flour and sugar together with a fork or your hands until it forms little pea size pieces, then pop back in the fridge. If using glaze, add powdered sugar to another small bowl, then take a fork and slowly incorporate the water or cream until you have the desired consistency of the glaze, then set aside. It will harden but it will come back together with a little whisking.

Then start the crust by assembling the puff pastry into the bottom of a lightly oiled small lipped sheet tray ( I used a ¼ sheet tray that was 9½” x 13”) and form the crust so its peaking up the edge of the pan. Its okay to overlap the dough if needed. Make sure there are no holes and if there are, cut some overhang and patch them up! In a medium bowl mix the cream cheese, vanilla and powdered sugar until combined, then spread in a long line down 1/3 of the crust. Save a little cream cheese to spread a super thin layer on the rest of the dough as a sealant. Spread a layer of jam in a line down 1/3 of the crust, then cover the final 1/3 with fresh fruit of choice. You can also lay a layer of jam under the fruit if you want it everywhere. Top with the crumbles and bake for 30-35 minutes until everything is golden brown. The cream cheese will look a little puffy but thats normal, it will shrink. Let cool, drizzle with glaze if using, then serve and enjoy!