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Lemon Cream Cheese Danish Recipe

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3.9 from 12 reviews

This Lemon Cream Cheese Danish recipe features flaky puff pastry twisted into elegant spirals filled with a tangy cream cheese mixture and topped with luscious lemon curd and a sweet glaze. Perfect for breakfast, brunch, or a delightful treat, these danishes come together quickly and bake to golden perfection with a zesty, creamy center.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 servings
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Ingredients

Puff Pastry:

  • 17.3 ounce package puff pastry sheets (thawed)

Cream Cheese Filling:

  • 8 ounces cream cheese (at room temperature)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

Toppings and Glaze:

  • 0.75 cup lemon curd (homemade or store-bought)
  • 1 large egg
  • 1 tablespoon water
  • 0.5 cup powdered sugar (confectioners sugar)
  • 2 tablespoons heavy cream (or more as needed to achieve desired consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
  2. Prepare Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, vanilla extract, lemon juice, and granulated sugar until smooth and creamy. Set this mixture aside for filling.
  3. Prepare Puff Pastry Strips: Unfold one thawed puff pastry sheet onto a lightly floured surface. Using a knife, slice the pastry into strips about one inch wide and eight inches long. Carefully lift each strip and twist the two ends in opposite directions to create a loose spiral rope.
  4. Form Danish Shapes: Coil each twisted strip into a spiral shape on the prepared baking sheet. Gently press the center of each spiral to create a small well for the filling, and slightly flatten the sides to make even shapes. Repeat this process with the second puff pastry sheet.
  5. Add Filling and Egg Wash: Spoon approximately one tablespoon of the cream cheese mixture into the center well of each danish. In a small bowl, whisk together the egg and water to make an egg wash. Using a pastry brush, carefully brush a thin layer of egg wash along the edges of each pastry spiral to help achieve a golden, glossy finish.
  6. Bake Danishes: Place the baking sheets in the preheated oven and bake for 12 to 16 minutes, or until the pastries are puffed up and lightly golden brown. Oven variations can affect baking time, so keep an eye on them. Once baked, remove from the oven and allow to cool on the sheets for 10 to 15 minutes.
  7. Prepare Glaze: While the danishes cool, mix the powdered sugar and heavy cream in a small bowl. Adjust the consistency by adding more cream if needed to create a glaze that is thick yet drizzlable.
  8. Assemble and Serve: Spoon a tablespoon of lemon curd on top of the cream cheese filling in each danish. Drizzle the prepared glaze over the top for a sweet finishing touch. Serve and enjoy warm or at room temperature.

Notes

  • You can use store-bought lemon curd or make your own for a fresher taste.
  • If the puff pastry becomes too warm while working, refrigerate it briefly to keep it firm and easier to handle.
  • For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
  • These danishes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://allcookedup.com/lemon-cream-cheese-danish-recipe/