Recipe

• 1. Defrost Forzen Danish pastry sheet for 10 min at room temp
  2. Cut Danish pastry sheet in 70 X 80 mm
  3. We wil use a pair of the cut danish sheet and pls, make X marked hole in a danish seet for the lid.
  4. Place 35 g of Bulgogi( squeezed) and FTBS cream cheese on the danish sheet
  5. Cover the danish sheet with X marked hole and seal the edge by fork pressing
  6. Final proofing: 30℃/70%, 20min
  7. Bake 180 ℃, 13min