This Maple Glazed Bacon and Cream Cheese Danish Recipe is a sweet and salty twist on the traditional danish recipes. The salty, crunchy bacon balances the sweet maple glaze and cream cheese filling; and tops a golden, flaky Pepperidge Farm® Puff Pastry. It is AMAZING and you are going to LOVE it!
I have recently become obsessed with Maple Glazed Bacon Donuts at our local bakery. They are so sweet and salty… my favorite combination. And so I wanted to create my own version in the kitchen. Who doesn’t like bacon? When I was telling my mother what I was making, she thought I had lost my mind. “Bacon on danishes? Why would you do that?” she asked. I answered, “You just wait! You are going to love these, mom.”
I love Pepperidge Farm® Puff Pastry because it is so easy to work with and it bakes into the most lovely creations. Just take it out of the freezer, defrost it a few minutes, top it with your favorite toppings, and you have a golden, flaky, delicious treat. They have some really incredible recipes and videos you can check out if you click on this link . Some of my favorites are Chicken Wellington which is a variation of the classic beef Wellington, using boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry or the Holiday Brie en Croute which is pastry-wrapped soft cheese, topped with cranberries, apricots and almonds. The Chocolate Bundles are pretty fabulous also.
But today I am going teach you how to make my DELICIOUS Maple Glazed Bacon and Cream Cheese Danish! You are going to want to hug me after making these because they are soooo good!
You can watch this video for step-by-step instructions and tips on how to make these Maple Glazed Bacon and Cream Cheese Danishes and/or read below for tips, instructions, and full recipe.
First you are going to want to take your Puff Pastry Sheets out of the freezer and thaw about 10 to 15 minutes. Meanwhile, cook bacon until crispy and drain all grease off the bacon. In a mixing bowl, mix maple syrup and cream cheese together until creamy and smooth to make the filling.
Once thawed, roll the Puff Pastry Sheets out on a lightly floured cookie sheet. If it cracks in the creases, no worries because you will cut them in thirds and then halves like pictured above. Using a pizza cutter makes slicing the Puff Pastry easy. Next, lightly score a rectangle in each Puff Pastry slice.
Add maple cream cheese filling and spread filling in the rectangle center of the pastry.
Top cream cheese filling with evenly cut bacon. Then make an egg wash and brush the outside of the pastry with the wash to create a pretty golden brown crust.
Bake the danishes in the oven. While they are baking, make the maple glaze. Once danishes are cooked, allow them to fully cool. Add the Maple Glaze and you have a beautiful fall danish perfect for entertaining…
…or eat them all up by yourself! If you don’t tell, I won’t!
But it is nicer to share!
My mother was surprised about how much she loved the Maple Glazed Bacon and Cream Cheese Danish. She said the danish was really different and loved the combinations of the sweetness mixed with the bacon. But don’t take our word for it! Make them yourself, then tell me about it. And when you love them… I told you so! xoxo
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- 1 box of Pepperidge Farm® Puff Pastry
- 8 oz cream cheese
- 7 tablespoons of real maple syrup
- 8 oz bacon
- 1 egg
- 1 tbs water
- 1 cup powdered sugar
- 3 tbs whole milk
- 1 tsp vanilla
- Thaw Pepperidge Farm® Puff Pastry 10 to 15 minutes or until easy to handle.
- Meanwhile cook bacon until crispy. Drain any grease off bacon.
- Mix cream cheese and 4 tbs maple syrup until smooth and creamy.
- Preheat oven at 400 degrees.
- Roll Puff Pastry Sheets out on a lightly floured cookie sheet. Use a pizza cutter to cut each sheet into thirds vertically and then halves horizontally.
- Lightly score a rectangle in each Puff Pastry slice.
- Add a tablespoon of cream cheese filling to center of each Puff Pastry Slice.
- Spread filling evenly in the scored rectangle center shape.
- Evenly chop bacon and evenly distribute bacon pieces over each of the cream cheese fillings on the danishes.
- In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty golden color to the finished pastry.
- Bake on a lightly greased baking pan at 400 degrees for 15 minutes or until golden. Set to cool.
- Meanwhile, in a medium bowl, whisk powdered sugar, milk, vanilla, and 3 tbs of real maple syrup to make icing. Transfer the icing to a small Zip-loc bag, seal, and cut off the tiniest tip of the bottom corner. Drizzle over the cooled danishes.