Spooky Skyr Danish

Looking for a treat that’s more cute than creepy? These little mummy danishes are sure to be a Halloween hit! Wrapped in flaky puff pastry with a creamy, tangy filling made with our Wilder Raspberry skyr yogurt and cream cheese, they’re as delicious as they are adorable. Candy eyes peek out from beneath their pastry bandages, giving each little mummy a silly, spooky personality. They’re simple enough to make with little helpers and make a fun addition to Halloween breakfasts, parties or as an afternoon treat. Gather your little monsters, roll up your sleeves and get ready to bake up a batch of these frightfully fun pastries!

Spooky Skyr Danish

Arch background

Arch background

Whatcha Need

2 sheets of puff pastry, thawed
Candy eyes, two per pastry
8 oz cream cheese, softened
1 container Painterland Sisters Wilder Raspberry Skyr Yogurt
½ cup granulated sugar
2 egg yolks
1 whole egg
2 tsp vanilla extract
2 tbsp cornstarch

Whatcha Do

Preheat the oven to 350°F.
Beat the softened cream cheese and sugar until smooth and creamy. Add the entire container of skyr yogurt, egg yolks and vanilla. Mix until combined, then beat in the cornstarch until smooth.
Cut the puff pastry into long rectangles. Score each rectangle into thirds across the width, being careful not to cut all the way through. Cut the two outer thirds into long strips, keeping them attached to the center third.
Spoon the yogurt filling down the center of each pastry. Wrap the strips from the outer thirds across the center filling in a haphazard pattern to create a mummy look, leaving a small gap near the top for the eyes.
Place two candy eyes in the gap so they peek out from beneath the pastry strips.
Beat the remaining egg and brush it over the pastry to create a light egg wash. Bake for 10–15 minutes, or until golden brown and puffed.
Remove from the oven and allow to cool slightly before serving. Store leftovers in the refrigerator for up to five days. Toast to reheat before eating.

Spooky Skyr Danish

Looking for a treat that’s more cute than creepy? These little mummy danishes are sure to be a Halloween hit! Wrapped in flaky puff pastry with a creamy, tangy filling made with our Wilder Raspberry skyr yogurt and cream cheese, they’re as delicio...

Ingredients

2 sheets of puff pastry, thawed
Candy eyes, two per pastry
8 oz cream cheese, softened
1 container Painterland Sisters Wilder Raspberry Skyr Yogurt
½ cup granulated sugar
2 egg yolks
1 whole egg
2 tsp vanilla extract
2 tbsp cornstarch

Directions

Preheat the oven to 350°F.
Beat the softened cream cheese and sugar until smooth and creamy. Add the entire container of skyr yogurt, egg yolks and vanilla. Mix until combined, then beat in the cornstarch until smooth.
Cut the puff pastry into long rectangles. Score each rectangle into thirds across the width, being careful not to cut all the way through. Cut the two outer thirds into long strips, keeping them attached to the center third.
Spoon the yogurt filling down the center of each pastry. Wrap the strips from the outer thirds across the center filling in a haphazard pattern to create a mummy look, leaving a small gap near the top for the eyes.
Place two candy eyes in the gap so they peek out from beneath the pastry strips.
Beat the remaining egg and brush it over the pastry to create a light egg wash. Bake for 10–15 minutes, or until golden brown and puffed.
Remove from the oven and allow to cool slightly before serving. Store leftovers in the refrigerator for up to five days. Toast to reheat before eating.

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