Raiding the Freezer and the Pantry

Danish bars using ingredients I had on hand.
I've been trying to use things that are in the freezer and the pantry, so this afternoon I noticed a package of Puff Pastry, and I thought oh I'll make something with that.  In the pantry a can of cherry pie filling was just what I needed to make Danish bars.  And yes I had cream cheese in the fridge.

It's possible to find almost any recipe online when you indicate the ingredients you want to use, and I found just the one I needed.

  • 1 sheet Puff Pastry dough, thawed
  • 8 ounces Cream Cheese, softened
  • 1 tsp Vanilla Extract
  • 4 Tbsp Sugar
  • 1 1/2 cup canned  Cherry Pie Filling

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.

With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

In a bowl, stir together softened cream cheese, sugar, and vanilla. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mixture stays within the borders.

In the middle of the cream cheese, add 4 or 5 cherries.

Bake for 20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or at room temperature. Sprinkle with powdered sugar before serving.

Cut into six rectangles. 

Prick center so that area won't rise. 
Fill the pricked area with cream cheese mixture and top with cherries. 
Out of the oven. 
Ready to eat with a bit of confectioner's sugar sifted on top. 

These will be perfect for breakfast, but I must admit, I had one for a snack almost as soon as they came out of the oven.  They are good!