Attention: Raise your hand if you have a partially used jar of tamarind concentrate languishing in your fridge.

Yes, I’m talking to you. And to myself, of course, because I am equally guilty of that.

“Tamarind Cream Danishes” is the perfect excuse to dig out that jar and put it to good use in this flaky, buttery treats that sport a center of cream cheese and tamarind caramel.

The recipe is from “Sugarcane” (Hardie Grant, 2024) of which I received a review copy.

It was written by food writer and recipe developer Arlyn Osborne, a graduate of the French Culinary Institute in New York, who worked at Food & Wine magazine and the Food Network.

It’s a collection of 80 recipes for sweets that are inspired by her Filipino heritage from her mother’s side. Think “Ube Coconut Cake,” “Mochi-Stuffed Chocolate Chip Cookies,” “Star Fruit Tarts,” and “Lemongrass Vanilla Scones.”

These danishes call for one 17.3-ounce package of frozen puff pastry that’s thawed. The Dufour all-butter puff pastry that I used was only 14 ounces, so I just made my danishes a little smaller in size.

Start by making the tamarind caramel that’s a mixture of brown sugar, heavy cream, butter, tamarind concentrate, and salt. Once it thickens, remove from the heat and stir in vanilla.

Next, make the rest of the filling by whipping cream cheese with powdered sugar, an egg yolk and a pinch of salt.

Cut each sheet of puff pastry into four squares. Brush the edges with egg wash, fold in the corners, prick the center of the pastry with fork tines, then dollop some of the cream cheese filling and tamarind caramel in the center. Use a toothpick to swirl the filling. Sprinkle turbinado sugar on the edges of the pastry, refrigerate briefly to firm up the dough, then bake.

The tamarind caramel will continue to thicken as it cools. So much so that it may seize up and the butter may start to separate from it before you’re able to add it all to the pastries. If that happens, just microwave the caramel for a few seconds until it becomes more spreadable.

When the pastries emerge from the oven, their sides will have puffed up quite a bit. However, as the pastries cool, their sides will naturally sink down a little.

As decadent as these pastries look, they’re actually light tasting, thanks to the airy, crispy layers of pastry. The tamarind caramel has that sweet-sour fruity taste reminiscent of pomegranate molasses. Along with the tang of the cream cheese, it makes for a danish that doesn’t just taste of sugar, but has a much more complex and punchier taste.

So, grab that jar of tamarind and get baking.

Tamarind Cream Danishes

(Makes 8 pastries)

2 tablespoons (25 grams) dark brown sugar

1 1/2 tablespoons (22 grams) heavy cream

1 tablespoon (14 grams) unsalted butter

1 teaspoon (5 grams) tamarind concentrate, such as Tamicon

1/4 teaspoon kosher salt, divided

1/4 teaspoon vanilla extract

One 8-ounce (226 grams) package cream cheese, at room temperature

1/2 cup (50 grams) powdered sugar

1 large egg, separated, at room temperature

1 tablespoon (15 grams) water

All-purpose flour, for dusting

One (14-ounce or 17.3-ounce/396.9 grams or 490 grams) package frozen puff pastry, thawed

Turbinado sugar, for sprinkling

In a small saucepan, add the brown sugar, cream, butter, tamarind concentrate, and 1/8 teaspoon of the salt. Bring to a boil over medium-high heat. Reduce to a simmer over low heat. Cook, stirring constantly, until thick and glazy, about 1 minute (a channel drawn through the bottom of the pan with a spatula should take a few seconds to close).

Remove from the heat and stir in the vanilla. Transfer to a small microwave-safe bowl and set aside to cool. You should have about 3 tablespoons (50 grams) of tamarind caramel. It will continue to thicken as it cools. If it ever gets too thick, just microwave for a second or two until it becomes more spreadable; stir before using.

In a medium bowl, using a hand mixer, beat the cream cheese, powdered sugar, egg yolk, and the remaining 1/8 teaspoon of salt until smooth.

In a small bowl, whisk together the egg white and water (this is for the egg wash).

Line two sheet pans with parchment paper. Lightly flour a work surface and roll out one sheet of puff pastry into a 10-inch square. Cut into 4 equal squares and arrange on one of the lined pans. Repeat with the second sheet of pastry.

Brush the perimeter of each pastry square with the egg wash. Fold in all 4 corners of each square about 1 inch and press the point to adhere (it should now be an octagon). Prick the center of the dough all over with a fork.

Divide the cream cheese filling among the pastries, about 3 tablespoons each, adding it right into the center. Spread into a flat mound 2 1/2 inches wide — it’s okay to go over the tops of the 4 folded points.

Add about 1 teaspoon of the tamarind caramel on top of the cream cheese filling. Swirl with a toothpick. (The caramel will be much stiffer at this point but just swirl it around the best you can. It will melt into the cream cheese as it bakes).

Brush any exposed dough with the egg wash and sprinkle liberally with turbinado sugar. Refrigerate for 20 minutes.

Meanwhile, preheat the oven to 425°F (220°C).

Bake one sheet pan at a time until the pastries are golden brown, 15 to 20 minutes (both the filling and pastry will look very puffed but will settle down as it cools).

Transfer the pan to a wire rack and let cool for 5 minutes. Transfer the pastries to the wire rack and let cool for 10 minutes before serving.

Enjoy slightly warm or at room temperature. Refrigerate in an airtight container.

Adapted from “Sugarcane” by Arlyn Osborne

More Things to Do with Tamarind: Grilled Five-Spice Chicken with Tamarind Sauce from Charles Phan

And: Sweet-and-Sour Braised Lamb

And: Endive and Paneer Salad with Tamarind Chutney Vinaigrette

And: Shrimp Tamarind