Ingredients
Scale
- 1 sheet whole wheat puff pastry, thawed
- 8 oz light cream cheese, softened
- ¼ cup plain Greek yogurt
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well drained
- 1 tsp lemon zest
- 1 large egg, beaten (for egg wash)
Optional Glaze:
- ¼ cup plain Greek yogurt
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, beat together the cream cheese, Greek yogurt, maple syrup, vanilla, and lemon zest until smooth.
- Fold in the well-drained crushed pineapple.
- Cut the puff pastry into 6 equal rectangles and lightly score a border around each piece without cutting through.
- Spoon the cheesecake mixture into the center of each pastry, staying within the border.
- Brush the pastry edges with the beaten egg.
- Bake for 18–22 minutes, or until the pastry is puffed and golden brown.
- Let the Danish cool for 10 minutes.
- Drizzle with the optional glaze before serving, if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: 275
- Net Carbs: 24g
- Fats: 16g
- Protein: 7g