Get ready to take your taste buds on a sweet summery adventure because this recipe will help you recreate your favourite Starbucks sugar plum cheese danish at home!

These danishes are rich and creamy with homemade sugar plum jam. It's everything you could want in a simple, sweet treat. They are slightly taller and not as wide as the original but they taste A LOT BETTER! 😌😉

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INGREDIENTS YOU'LL NEED!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

• Puff Pastry: I used ready-to-roll puff pastry from Asda. If you’re using frozen puff pastry, make sure to thaw it enough to be pliable but it should be still cold otherwise it will become sticky and doughy.
• Cream cheese: I used soft full-fat cream cheese (Philadelphia) that works so well here as we are not using the traditional Starbucks cheese.
• Icing sugar/powdered sugar: It is used to make cream cheese filling, sweet and stable.

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FOR THE PLUM JAM

I used homemade plum jam. It’s so easy to make and better than store-bought. If you are in a hurry, substitute it with a store-bought jam. It yields 1 1/3 Cup (420g) Plum Jam. If you are using store-bought, you will need 1/4 cup of plum jam.

• Plums: Stoned and roughly chopped.
• Granulated sugar: Sugar is not only used to sweeten the jam but it also acts as a preservative, so the jam can last longer. It also helps to thicken the jam.
• Lemon juice: Always use fresh lemon juice. It acts as a little helper to set the jam properly by lowering the pH of the jam mixture, so pectin strands can come together easily to form a network that will help to set your jam. It also helps to cut down the sweetness and enhance the flavour. 
• Unsalted butter: One tsp only (optional)
• Cinnamon, nutmeg and cloves (or pumpkin spices): They give a spicy touch to plum jam.
• One egg + 1 tsp milk for egg wash: It is used to brush on the edges of the pastry before baking to give them a golden brown colour.

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EQUIPMENT REQUIRED

• 12-hole muffin tin. 
• Pastry brush. 
• Pizza cutter

LET’S MAKE STEP BY

STEP 1: SPICED PLUM JAM

• Take washed, stoned and roughly chopped plum, sugar and lemon juice in a medium heavy-based pan, then cook on low heat to dissolve all the sugar, stirring constantly (for 5 minutes).
• Now on medium-high heat, bring it to a boil, stirring frequently.
• When it starts to bubble, slow down the heat. Let the jam simmer until it is reduced and thickened to the right consistency (for about 20-25 minutes) stirring frequently to make sure, it is not sticking to the bottom of the pan.
• Skim the foam from the top while cooking and mash the plums using a potato masher.
• Now it’s time to test if the jam is ready (Cold plate test). Place a small white plate in the freezer to chill when you start cooking. Once you think, your jam has thickened, turn the heat off while you test because you don’t want to overcook your jam. Spoon a small amount of jam on a chilled plate. Tilt your plate vertically, if it runs slow it is ready. Or push your finger through the jam, if it wrinkles, is gel-like and does not flood back to fill the gap, it is ready to bottle. If it doesn’t, keep cooking for more than 2 minutes and repeat the process. Test it every 2 minutes.
• Remove from the heat, mix in a tsp of butter, a dash of ground cinnamon, a pinch of ground clove, and nutmeg and allow the mixture to cool down slightly (for about 5 minutes).
• Fill the sterilised jar with this jam, leaving some space at the top. Clean the jar rim with a paper towel. Cover with the lid and seal the jar.
• Store it in the fridge until needed.

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STEP 2: SWEET CREAM CHEESE FILLING

• Prepare the sweet cream cheese filling by mixing cream cheese, icing sugar/powdered sugar (sifted) and vanilla extract. Mix them together until smooth and fluffy. 
• Pop in the fridge to chill. You can also make it ahead of time and keep it in the fridge for up to 2-3 days.

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STEP 3: PUFF PASTRY DANISHES

• Take a 12-hole muffin tin and grease each hole with butter and set aside.
• Preheat Fan oven to 160C/330F (for conventional oven, 180C/356F).
• Roll out the puff pastry sheet and dust it with some plain flour if it is too sticky. Cut puff pastry into equal squares — one sheet will make 12 squares of equal size of 3x3 inches and 3 smaller ones. Transfer squares to a muffin tin and press gently into wells.
• Spoon some sweet cream cheese filling (about 1 tbsp) in the middle part of each pastry square and spread slightly with a spoon. Top it with a tsp of chilled spiced plum jam. Brush the edges of each pastry square with egg wash (whisk together 1 egg + 1 tsp milk).
• Bake for 15-20 minutes or until puffed, flakey and golden brown in colour from the edges. Serve immediately 😊

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FAQ

How to store the pastry danishes? 

These are best served when warm and freshly baked however leftovers can be stored in an airtight container in the fridge for up to 2 days but they will be less crispy. You can warm them again in the fan oven at 160C (180C for a conventional oven) for 5-6 minutes to make them flaky and crunchy again.

How to sterilise the jam jars easily?

There are so many ways to sterilise the jars and glass bottles but here I boiled water to sterilise the jars.

• Wash the jars with hot soapy water. Separate the jars from the lids and the sealing rings (if any).
• Take a large pot, fill it with water and turn the heat on. Place the glass jars in hot water not boiling water with their top parts facing upward, make sure that the water level is one inch higher than the height of your jars in the pot. Bring it to a boil and let it boil for 10 minutes. After 10 minutes remove from the water using a tong and place on a clean paper towel, upside down to dry off.
• Turn off the heat. When the water has slightly cooled down, place the lids and sealing rings in the hot water for 10 minutes. After that remove them from the pot and place them on a clean paper towel to dry off. Now jars are ready to fill.

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Why sterilisation of jam jars is important?

Sterilisation is an important part of food preservation to eliminate bacteria, fungi, and yeast and to increase its longevity.

How do you stone plums for jam?

Wash the plums. Use a sharp knife, and slit along the line around the fruit that indicates the two halves. Then gently grip each half and twist it apart. Pull out the stone with the tip of the knife.

How to store the plum jam?

You can store unopened jars in the fridge for up to 1-2 months. Once opened, use within 10-14 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊