RASPBERRY CHEESE DANISHES

RASPBERRY CHEESE DANISHES

1 ounces cream cheese, softened
¼ cup marzipan or almond paste
½ cup confectioners’ sugar, sifted
1 large egg, separated
1 tsp pure vanilla extract
1/8 tsp salt
1 sheet frozen puff pastry, thawed and refrigerated
4 tsp raspberry jam
¼ cup sliced almonds
1 to 2 TBSP heavy cream

Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in ¼ cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.
Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 tsp jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.
In a small bowl, stir the remaining ¼ cup confectioner’ sugar and the heavy cream with a fork until smooth; drizzle over the cool pastries.