Delicious Fig and Cream Cheese topping over a flaky and crispy Danish cookie pastry.
In a bowl, whisk together flour, pancake mix, sugar, baking powder and salt.
Cut and dice up cold butter into cubed.
Work in the butter with a pastry cutter or gently by hand, gently squeezing the dough and flour between your fingers to form and create crumbs.
Add in the cold milk a little at a time, gently working in by hand or with a rubber spatula to combine and form a crumbly dough.
Flour a surface and gently knead the dough by hand into a round smooth ball. Refrigerate for a minimum of 30 minutes.
After the dough has chilled for 30 minutes, roll out and fold the dough over itself, repeating this process a couple of times, and only for and a few minutes. Refrigerate the dough again for an 15 additional minutes.
Preheat oven to 350 degrees.
Roll out dough and using a large biscuit or cookie cutter, cut out 6 circles. Stretch out the dough just a bit, and create a small indentation in its center. Place on a nonstick baking sheet or parchment lined baking pan.
Divide and spread cream cheese mixture evenly on each and follow with a dollop of fig spread over the indented area.
Bake in preheated oven for 15 minutes or until light golden brown.
Place Danish cookies on a wire wrack with sheet pan beneath. Drizzle with the vanilla glaze.
In a small bowl, combine softened cream cheese and fig jam. Stir in to combine until creamy and smooth. If preferred, use a hand mixer. Place on top of uncooked pastry dough.
In a small bowl, whisk together the powdered sugar, milk or cream and a splash of vanilla until you achieve the desired consistency. Drizzle a nice thick glaze over the baked Danish cookies.