Perfect for a special brunch, these danish look great and are so easy. Made with Musselman’s Apple Butter.
Peheat oven to 400°F. Line two baking sheets with parchment paper.
In a large mixing bowl, beat together cream cheese and sugar untiil smooth. Beat in the egg yolk then beat in the apple butter and vanilla.
On a lightly floured surface, unfold one of the puff pastry sheets. Roll it out slightly to a 10 X 10 square. Cut the dough into four even squares. Repeat with the second puff pastry sheet.
Spoon about 1-2 heaping tablespoons of apple butter filling into the center of each square and spread evenly with a knife. Fold each corner in towards the center, making an X. Place on the baking sheet. At this point if dough feels too warm, refrigerate for 15 minutes.
In small bowl, beat together the egg white and a little bit of water. Brush the tops of each danish. Bake for 20 minutes or until the dough is puffed and golden brown. Cool 15 minutes.
After 15 minutes, make the glaze. In large bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla. If it's too thick, add the remaining milk. Drizzle over top of each danish.
Serve warm or at room temperature. Store in an airtight container in the fridge for up to 2 days.