Puff Fruit Danish

Flaky puff pastry dough squares transform easily into breakfast Danish when topped with a fruit filling and creamy icing.

Servings: 24 servings (1 serving = 1 pastry)

Ingredients:

• 24 Pennant Puff Pastry Squares (Item #1694)
• 2 Cups Cherry Pie Filling
• 1/2 Cup Course Sugar
• 1 Cup Vanilla Icing

Instructions:

1. Thaw puff pastry squares, covered with parchment paper, at room temperature for 15-30 minutes.
2. Brush corners with water and fold to center; press to seal creating light indentations.
3. Cover and place on parchment lined sheet pans; and brush tops with water.
4. Sprinkle each with approx. 1 tsp course sugar; place approx. 3/4 oz (#40 scoop) pie filling in center of each.

Bake:

Convection Oven*   350°F    18-23 minutes
Standard Oven        400°F    28-33 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.

Finishing:

1. Heat icing in microwave safe bowl for 10 second increments.
2. Stir until smooth and drizzle tops with icing.