Number of Portions: 135
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Ingredients for Danish:
- 9 sheets Puff Pastry, big
- 9 lbs. Cream Cheese
- 2 qt. + 1 c. Sugar, granulated
- ¼ c. Vanilla extract
- 1 pt. + ¼ c. + ¼ tsp. Liquid Eggs
- 1 qt. + ½ c. sifted Sugar, powdered
- 5 cartons Milk, 1% Low Fat, 1/2 pint
- 1/2 c. Raw Egg or Egg Whites + some to brush on top of the pastry
Instructions:
- Combine cream cheese and granulated sugar in the large mixer first on med speed.
- Then, add the vanilla and egg until smooth and creamy.
- Heavily spray 9 small cookie sheets with non-stick cooking spray, and lay down 1/2 a large sheet of puff pastry on each one.
- Scoop roughly 2 cups of cream cheese mixture onto the pastry sheets, and spread evenly as close to the edges as possible. This is supposed to be A LOT of filling. It will not melt out or permanently burn to the cookie sheet.
- Add the 2nd 1/2 of the large pastry sheets to the tops of all 9 pans with evenly spread cream cheese filling. Do not seal or pinch edges. It’ll be like a sandwich, pastry on top and bottom, filling in the middle.
- Plastic wrap and store in the fridge/walk-in overnight. Do not freeze.
- Remove plastic and lightly brush the tops of the danishes with liquid egg. Bake at 325° for roughly 15 min. Edges and tops will be golden brown and poofy. Danishes will be done baking when internal temp reaches 180° or higher.
- Cut each danish into 15 pieces and top with the powdered sugar and milk (or water) glaze. Serve hot.
- Cool Completely. Freeze for up to 3 months or throw away leftovers within 4 days from baking.