Description
This delightful Lemon Cream Cheese Danish recipe features flaky puff pastry filled with a smooth, tangy cream cheese and lemon mixture, topped with a luscious lemon curd glaze and a dusting of powdered sugar. Perfect for breakfast or a light dessert, these golden-brown danishes offer a harmonious blend of creamy, citrusy flavors with a beautifully crisp texture.
Ingredients
Scale
Filling
- 8 ounces cream cheese (softened)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Dough and Assembly
- 17.3 ounce package puff pastry
- ¼ cup all-purpose flour (for dusting)
- 1 egg
- 1 tablespoon water
Topping
- ½ cup lemon curd
- ¼ cup powdered sugar
Instructions
- Prepare oven and baking sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the cream cheese filling: In a mixing bowl, beat together the softened cream cheese, vanilla extract, granulated sugar, and lemon juice until smooth and creamy, creating a tangy and sweet base for the danishes.
- Prepare the puff pastry: Lightly flour a clean work surface and unfold the puff pastry sheets. Gently press down the creased areas with your fingertips or a rolling pin to flatten them.
- Cut pastry circles: Using a cookie cutter or a glass, cut four circles from the first sheet of puff pastry. Repeat this step with the remaining sheet to get a total of eight pastry circles.
- Arrange and score pastry: Place the circles on the prepared baking sheet. Carefully score a border about ½ to 1 inch inside each circle, being careful not to cut all the way through. Poke several holes inside the inner circle with a fork to prevent puffing.
- Fill the danishes: Spoon the cream cheese mixture into the center of each pastry circle, staying inside the scored border to allow the edges to puff up around the filling.
- Egg wash: In a small bowl, whisk together the egg and water until frothy. Brush this egg wash along the scored border of each pastry circle to promote a glossy, golden finish.
- Bake: Place the baking sheet in the preheated oven and bake the danishes for 18-21 minutes or until they turn golden brown and puffed up.
- Cool and add lemon curd: Allow the danishes to cool on the baking sheet for about 10 minutes. Warm the lemon curd in the microwave for 25 seconds, then spoon it generously over the cream cheese filling.
- Garnish and serve: Sprinkle a pinch of fresh lemon zest over each danish and dust with powdered sugar just before serving for an elegant, citrusy finish.
Notes
- Use chilled puff pastry for easier handling and better puff.
- Make sure the cream cheese is softened to achieve a smooth filling.
- Scoring the border helps create a defined edge that puffs up without overflowing the filling.
- The egg wash not only promotes browning but also helps seal the edges.
- Adjust the amount of lemon curd based on your preference for tartness and sweetness.
- These danishes are best eaten the same day for maximum flakiness but can be stored covered at room temperature for up to one day.
