Dark Chocolate, Butterkäse and Berry Valentine Danishes

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by Lauren of Climbing Grier Mountain

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Nothing says “I love you” quite like chocolate or cheese. Throw in a little golden, flaky, buttery crust, and who needs cupid’s arrow? Am I right?

wisconsin cheese recipe danish valentine's day yum breakfast chocolate strawberry butterkase brunch idea Valentine’s Day is soon approaching and with flower shops backed up with bouquet orders and restaurant reservations filling up, why not make something homemade for the ones you love? And might I suggest these Valentine Danishes made with dark chocolate, Wisconsin Butterkäse and berries?

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Now, you might be asking yourself, what is Butterkäse? Well, it’s actually a buttery and creamy cheese that is versatile enough to be used in sweet or savory dishes. For these Valentine Danishes, I thought Butterkäse would pair perfectly with dark chocolate and berries. Mixing everything together with vanilla extract and brown sugar creates the perfect filling for a Danish.

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And not just any Danish, a heart-shaped one. Happy Valentine’s Day!

Dark Chocolate, Butterkäse & Berry Valentine Danishes
By Lauren of Climbing Grier Mountain
Servings: 6 heart-shaped Danishes 

Ingredients:

2 sheets puff pastry, thawed according to package directions

1 1/2 cups (about 4 ounces) Wisconsin Butterkäse Cheese, coarsely grated and loosely packed

1 egg yolk

1/4 teaspoon vanilla extract

1 tablespoon brown sugar, packed

Pinch cinnamon

Pinch salt

1/2 cup raspberries

1/2 cup strawberries, thinly sliced

1/2 cup dark chocolate chips

Chocolate syrup for topping (optional)

 

Cooking Directions:

Preheat oven to 400°F. Line baking sheet with Silpat®. Place one sheet puff pastry on top.

In small bowl, combine Butterkäse, egg yolk, vanilla extract, brown sugar, cinnamon and salt. Evenly distribute Butterkäse mixture on top of pastry followed by one layer each of raspberries, strawberries and chocolate chips. Place remaining puff pastry on top, sealing edges with fork. Brush top of pastry with egg wash and slice small holes to allow for steam to escape.

Bake 40 to 45 minutes or until golden. Remove from oven and cool slightly before cutting using heart-shaped cookie cutter. Serve warm topped with chocolate syrup as desired.

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