Cream Cheese and Kale Danish Pastry
- 150g full-fat cream cheese / 5.3oz cream cheese
- 50g blue cheese, crumbled / 1.8oz blue cheese, crumbled
- 80g fresh kale, finely chopped / 2.8oz fresh kale, finely chopped
- 1 sheet (approx 21x10 cm) refrigerated Danish pastry / 1 sheet (approx 8x4 in) refrigerated Danish pastry
- 1 tbsp rapeseed oil or canola oil / 1 tbsp rapeseed or canola oil
- 60ml pomegranate seeds / ¼ cup pomegranate seeds
- Salt to taste
- Freshly ground black pepper to taste
1. Preheat oven to 190°C (375°F)
2. Line a baking sheet with parchment paper
3. In a mixing bowl, combine cream cheese and blue cheese until smooth and well blended
4. Add chopped kale and mix until evenly distributed
5. Season with salt and pepper to taste
6. Lay the Danish pastry sheet flat on a work surface
7. Spread the cheese and kale mixture down the center lengthwise, leaving a 2.5cm (1 inch) border on all sides
8. Fold the short ends inward, then roll tightly from one long side to form a log
9. Place the log seam-side down on the prepared baking sheet
10. Brush the surface lightly with oil
11. Bake for 25 to 30 minutes, or until deep golden and crisp
12. Remove from oven and let cool for 10 minutes
13. Slice with a serrated knife and serve warm, topped with pomegranate seeds
- baking sheet
- parchment paper
- medium-sized bowl
- mixing spoon
- oven
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