Pressure Cooker Dessert Guide for Duke MMS Student Blog
Discover how to craft flaky, creamy cheese Danish pastries using a smart pressure cooker method complemented with baking. Perfect for Duke MMS students needing efficient, impressive desserts.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 1 sheet puff pastry thawed
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg beaten
- 1 tablespoon milk
- ¼ cup powdered sugar
- 1 teaspoon lemon juice
Instructions
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- Roll out thawed puff pastry and cut into 4 equal squares.
- Spoon cream cheese mixture onto center of each puff pastry square.
- Fold corners toward the middle and gently press to seal the edges.
- Mix beaten egg with milk and brush over tops of pastries.
- Bake for 25–30 minutes until pastries are golden and puffed.
- Let pastries cool slightly after removing from oven.
- Drizzle with glaze made from powdered sugar and lemon juice.
Notes
Add berries or mint for garnish after glazing if desired. Store leftovers in fridge or freeze for longer storage. Reheat in oven for best crisp texture.