Puff Pastry (1 pckg)
10 to 15 minutes or until easy to handle. Meanwhile, cook
Wright® Brand Smoked Bacon (8 oz)
until crispy. Drain any grease off bacon.
Cream Cheese (1 cup)
Pure Maple Syrup (1/4 cup)
until smooth and creamy.
Preheat oven at 400 degrees F (200 degrees C).
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 and 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
Water (1 Tbsp)
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 for 15 minutes or until golden. Set to cool.
Meanwhile, in a medium bowl, whisk
Powdered Confectioners Sugar (1 cup)
Milk (3 Tbsp)
Vanilla Extract (1 tsp)
, and remaining
Pure Maple Syrup (3 Tbsp)
to make the 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.