Happy National Cheese Lover’s Day!
I don’t always celebrate this arbitrary food holidays, but National Cheese Lover’s Day is just one I couldn’t ignore.
Cheese danishes are a favorite of mine. Whenever we find ourselves somewhere with a spread of pastries, I always snatch up the cheese one before anyone can take it on me. Knowing how ridiculously easy it is to make them at home? Really dangerous.
These only take a few ingredients and a few minutes to put together. I easily whipped them up for bunch one weekend and yup, they’re just as good as you’d imagine!
I’m a purist when it comes to Cheese Danish, but you could also swirl jam into the cheese mixture for a fruity twist.
Want more cheesy goodness today? Ask and you shall receive!
Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life
(a Kate’s Recipe Box original)
1 sheet frozen puff pastry
6 oz. cream cheese, softened
4 Tbsp. sugar
1 tsp. lemon zest
2 tsp. vanilla extract, divided
1/2 – 1 cup powdered sugar
1-2 Tbsp. milk
Let the puff pastry thaw at room temperature for 45 minutes, until it unfolds without breaking.
Preheat the oven to 350 degrees.
Roll out the puff pastry so it’s a 12″x 9″ rectangle. Cut into 9-12 even pieces. Lay the pieces out on a lined baking sheet.
In a stand mixer bowl, or using a hand mixer, beat together the cream cheese, sugar, lemon zest, and 1 tsp. vanilla.
Place about 2 Tbsp. of the cream cheese mixture on top of each puff pastry, spreading out slightly.
Beat the egg with 1 Tbsp. water for an egg wash. Brush over the puff pastry.
Bake for 12-15 minutes, until the puff pastry is lightly browned. Let cool to room temperature.
When cool, whisk together 1/2 cup powdered sugar, 1 tsp. vanilla, and 1 Tbsp. milk. If the mixture is too thick, add more milk. If too thin, add more sugar. You want it to be thin enough drizzle. When ready, drizzle over the pastries and serve.