Preheat oven to 400F. Take the puff pastry dough out of the refrigerator or freezer and let it sit at room temperature for 20 minutes. Prepare a baking sheet by lining it with parchment paper. Mix cream cheese, confectioner's sugar, and 2 teaspoons of vanilla extract together until thoroughly combined. Danish pastries are a type of pastries called Viennese (wienerbrød) in Denmark. They are made with a butter lamination similar to puff pastry and croissants. However, this dough also has yeast which results, in more tender but rich flaky, buttery pastries with lots of layers. Preheat the oven to 220 C (430 F). Gently brush the Danish with a beaten egg. This will give them a nice golden color when they are baked. Place the pastry in the middle of the oven and bake them for 5 minutes at 220 C (430 F). Then turn down the heat to 200 C (400 F) and bake them for another 13-15 minutes. Preheat Oven to 400˚F with a rack in the center of the oven. Line a large baking sheet with parchment paper or silpat liner. In a large mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla extract and 1 tsp lemon zest. Beat together on medium/high speed until creamy and smooth. Lay out 2 sheets of puff pastry and cut into 4 squares for a total of 8. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread cream cheese. Add 1-2 teaspoon raspberry sauce on top of cream cheese mixture and swirl with Preheat the oven to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm. Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Scatter with the sultanas, then roll the rectangle from the short side to make a sausage. Chill for 10 minutes until completely firm. 3W7p.

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