While I was searching Pinterest the other morning for cream cheese recipes, I came across an amazingly simple idea for Cream cheese muffin tin danishes. I love anything made in a muffin tin!! I’m definitely going to check out the recipe book that she mentions too, the The Muffin Tin Cookbook.
Strawberry and Cream Cheese Stuffed Danish
But as delish as that recipe sounded, I didn’t have all of the ingredients on hand, and I was in need of a quick brunch item. So I changed up some things to adapt it to what I did have. And…. While my kitchen experiments and attempts at culinary creation are not always a success – this one turned out uh-MAY-zing, and will be added into regular weekend rotation. It was a big hit, and I can think of a ton of cool variations that I could make. I’m thinking next time will be a chocolate cream cheese, topped with raspberries, drizzled with white chocolate. Hungry yet?…
- 1 container of Grands Flaky Layers Biscuits
- 8 oz. of light cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon of vanilla
- 1 egg yolk
- 1 cup of strawberries - frozen or fresh - sliced
- 1/2 cup melted chocolate, if desired
- Preheat your oven to 400 degrees.
- Spray a cupcake pan with non-stick spray. I like to use the spray with flour, but any kind will work.
- Flatten out a Grands biscuit a little bit, then place one into each cupcake cup, and kind of form it up the sides of the pan, like you're making a little biscuit-bowl.
- Mix up the cream cheese, sugar, vanilla, and egg yolk until completely combined. A mixer works great, but I did it by hand and it worked fine too.
- Spoon the cream cheese mixture evenly into each cup. I used an ice cream scoop! Then use the back of the spoon or scoop to make a small indention in each one.
- Place a few of the sliced strawberries into each small indention.
- Bake for about 15 minutes, until the muffins are a nice golden brown.
- Drizzle with a bit of melted chocolate, if desired.
- Serve them hot - they're best right out of the oven! Enjoy.
These were incredibly simple to make, and just seriously turned out so good. The original recipe used crescent rolls, and you could use any type of fruit or jam you have on hand, making these a seriously versatile little treat. If you’ve ever tried something like this, I’d love to know what flavor combo you like best – share some comments with me!