Apple butter cheese danishes

Preheat the oven to 400 and line a baking sheet with parchment paper.

For the filling, combine softened cream cheese with a couple of egg yolks, sugar, vanilla and a small pinch of salt, and whisk together gently. No cinnamon or spices, which would be overpowering next to the apple butter.

Bring the puff pastry to room temperature until pliable, but not so long that it turns gummy.

On a floured surface, roll the pastry about an inch bigger on all four sides, brush off excess flour, and cut into four even pieces.

Put a dollop of cream cheese filling and a dollop of apple butter in the centre of each.

Run a little water around the edges, bring the four corners together and pinch, or pinch into little pockets that hold the filling better. Roll out and fill the rest of the pastry the same way.

Freeze about 10 minutes (closer to 15 here) so the pastry is very cold and bakes flaky.

Brush with egg wash (one egg beaten with a tiny bit of water or milk) and sprinkle with a little sugar; a small pinch of cinnamon in the sugar is optional.

Bake in the preheated oven 20 to 25 minutes until puffed and deep golden brown; these took about 25.

Dust with powdered sugar.