Cheese Danish with Crowdie

Method: 

1. Defrost your puff pastry in the fridge overnight. Leave it in the fridge until step 3.

2. Preheat your oven to 400F.

3. In a bowl, mix together the Crowdie, egg yolks, powdered sugar and pinch of salt. 

• Once fully combined, if you want to add the fruit spread, gently fold it in so it looks like a fruity swirl through the cheese mixture. Don't worry if you mix it in completely - it will just have a different appearance when its baked! 

4. Take the puff pastry out of the fridge, unroll the sheets and cut each sheet into quarters. 

5. Place the quarters onto a baking sheet lined with parchment paper, spaced evenly. The pastry won't spread, so they can be close together but not touching. 

6. Using a fork, poke holes into the center of the pastry. They should be evenly spaced, but not too close together, about 10 fork marks. Make sure to leave a 1/2 inch space without holes around the outside of the pastry. This is the amount of pastry that will puff up and contain the center goodness!

7. Spoon the cheese mixture into the center of the pastry and spread evenly. Make sure to leave space around the outside! 

8. If using, add a small drop of jam/jelly to the center of the spread. This is just for looks! 

9. Place the baking sheet in the oven for 10 minutes. Rotate the tray and bake for another 6-10 minutes, until the outer pastry is puffed and golden brown. 

These are best when enjoyed within a couple hours of baking, but are good for up to 5 days after baking!