Lemon Cream Cheese Danish
Serves: Eight | Prep: 10 min | Cook: 20 min
Ingredients:
Lemon Chesse Danish:
8 oz cream cheese, room temperature
3 Tbsp sugar, plus more
1/4 tsp vanilla extract
2 tsp lemon zest
1/2 lemon, juiced
1 sheet puff pastry, thawed
1 egg
Directions:
Preheat oven 400°F / 200°C. Line two baking trays with baking paper.
In a mixer fitted with a paddle attachment, cream cream cheese and sugar together on low speed until smooth. Add the vanilla, lemon zest, and lemon juice, mixing just until everything is combined.
Unfold the puff pastry onto a lightly floured work surface. Using a floured rolling pin, gently roll it out into a 16 x 8-inch rectangle. Cut the pastry in half lengthwise, then cut each half into four pieces crosswise so you have eight squares.
To make the egg wash, beat the egg with 1 Tablespoon of water. Brush the edges of each pastry square with the egg wash. Fold each corner of the square about 1 inch toward the center and press lightly so the corners stick. Place the pastries about 2-inches apart on the prepared baking trays.
Spoon a heaping Tablespoon of the cream cheese filling into the center of each pastry. Brush the remaining pastry with the egg wash and sprinkle a little sugar over the top. Bake for 18–20 minutes, until the pastries are puffed and golden brown. Let them cool slightly before serving.
More Delicious Recipes:
Thyme Lemon Cookies
Mascarpone Lemon Cookies
Sheet Pan Blueberry Lemon Pancakes
Blueberry Lemon Mascarpone Bread Pudding
Plum and Marzipan Puff Pastry Pie
Berry Brie Puff Pastry
