Fig & Goat Cheese Danish Pastries
These flaky Danish pastries are topped with a tangy goat cheese mixture and a sweet fig jam to make for a delicious breakfast, brunch, or snack. Using my Quick Puff Pastry Dough as a base, they are quick and easy to make and are sure to impress your friends and family.
Make the Goat Cheese Mixture
The cheese topping for these pastries is made from the following ingredients:
Equal parts goat cheese and cream cheese for a rich and tangy base
One egg yolk for structure
Honey for sweetness
Vanilla extract for added flavor
To make, simply mix the cream cheese and goat cheese using a stand or handheld mixer fitted with a paddle attachment until smooth. Add the egg yolk, honey, and vanilla extract and mix until fully combined. Cover and refrigerate until ready to use.
Prep and Shape the Puff Pastry Dough
You will need to have prepared puff pastry dough before you begin. This recipe is based around my Quick Puff Pastry Dough.
On a floured work surface, roll out the puff pastry dough into a 16 in. x 20 in. rectangle. It should be about 1/8 inch thickness.
Cut the rolled out puff pastry dough into 4 inch squares to make 20 squares in total. Fold each square in half along the diagonal so you have 20 triangles. Transfer the folded triangles to a baking sheet and refrigerate for about 15 minutes to allow the dough to slightly firm up.
Next, you will shape the pastries. You may reference the pictures below to help.
Starting from the folded side, cut both sides of the dough triangle 1/4 inch away from the edge up to 1/4 inch from the top.
Unfold so you have a square and position so the cut corners are on the top and bottom. Fold the top edge downward and press gently to secure.
Fold the bottom edge to the top and gently press to secure.
Repeat for all of the dough.
Filling, Topping, and Egg Wash
Placed the shaped pastry dough on a baking sheet lined with parchment paper or a silicone baking mat at least 2 inches apart. Fill the center of each pastry with the cheese mixture. I find that this is easiest using a piping bag. Put a dollop of fig jam or preserves of your choice on each pastry.
Prepare your egg wash by whisking an egg and running it through a strainer. You can add a splash of water to thin it out if you would like. Brush the egg wash on the raised edges of each pastry.
For added sweetness and texture, sprinkle coarse sugar over the pastries.
Bake the Pastries
Bake at 400°F for 18-20 minutes until the dough has puffed and is a deep golden brown. Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Store leftover pastries in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to eat, flash bake the chilled pastries in a 400°F oven for 2 minutes to warm them up.
Fig & Goat Cheese Danish Pastries
Ingredients
- 1 batch quick puff pastry dough
- 4 oz cream cheese, softened to room temperature
- 4 oz goat cheese
- 1 egg yolk, room temperature
- 1/4 cup honey
- 1 tsp vanilla extract
- Fig jam or preserves
- 1 whole egg (for egg wash)
- Coarse sanding sugar (optional)
Instructions
- In a large bowl, mix the cream cheese and goat cheese using a stand or handheld mixer fitted with a paddle attachment until smooth. Add the egg yolk, honey, and vanilla extract and mix until fully combined. Cover and refrigerate until ready to use.
- On a floured work surface, roll the puff pastry dough into a 16 in. x 20 in. rectangle (about 1/8 inch thickness).
- Cut the rolled out puff pastry dough into 4 in. squares. You should have 20 squares in total. Fold each square in half along the diagonal so you have 20 triangles. Transfer the folded triangles to a baking sheet and refrigerate for about 15 minutes to allow the dough to slightly firm up.
- Meanwhile, preheat the oven to 400°F. Line baking sheets with parchment paper or silicone baking mats.
- Starting from the folded side, cut both sides of the dough triangle 1/4 inch away from the edge up to 1/4 inch from the top. Unfold so you have a square and position so the cut corners are on the top and bottom. Fold the top edge downward and the bottom edge over that to the top and gently press to secure the dough. Repeat for all dough. See the images in the above post for help. Place on a prepared baking sheet 2 inches apart.
- Fill the center of each pastry with the cheese mixture. You can use a piping bag to make this easier. Put a dollop of fig jam on each pastry.
- Prepare your egg wash by whisking your egg and running it through a strainer. You can add a splash of water to thin it out if you would like.
- Brush the egg wash on the raised edges of each pastry. Sprinkle with coarse sanding sugar, if using.
- Bake for 18-20 minutes until the dough has puffed and is a deep golden brown. Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage Instructions: Store leftover pastries in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to eat, flash bake the chilled pastries in a 400°F oven for 2 minutes to warm them up.
