Marmalade & Cream Cheese Danish Squares

1.

Heat the oven to 200°C fan. Line a 20cm square baking tin or small baking tray with baking paper.

2.

Unroll the puff pastry and press into the prepared tin, allowing a slight lip around the edges.

3.

In a bowl, beat together the cream cheese, caster sugar and vanilla extract until smooth and creamy.

4.

Spread the cream cheese mixture evenly over the pastry, leaving a 2cm border around the edge.

5.

Spoon the marmalade over the cream cheese layer and gently swirl with the tip of a knife to create a marbled effect.

6.

Brush the exposed pastry border with beaten egg.

7.

Scatter the flaked almonds over the top.

8.

Bake for 20–25 minutes until the pastry is puffed and deeply golden.

9.

Leave to cool for 10 minutes before lifting from the tin.

10.

Cut into 9 squares and dust generously with icing sugar before serving.