Lemon Cream Cheese Danish
This Lemon Cream Cheese Danish is everything you need right now. Using puff pastry with a cream cheese and Lemon Curd filling, it's delicious. Then topped off with a sweet glaze to make it just a little bit extra.
Servings: 8 servings
Calories: 312kcal
Ingredients
For the Lemon Curd
- 3 eggs
- 1/2 cup granulated white sugar
- 1/2 cup lemon juice
- 2 tablespoons butter
For the cream cheese filling
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Glaze
- 2/3 cup powdered sugar
- 2 tablespoons milk more if needed
- 1/2 teaspoon vanilla extract
Other ingredients
- 1 sheet puff pastry
- 1 egg for egg wash
- 1 tablespoon milk
- 1 tablespoon granulated white sugar
Instructions
Make The Lemon Curd:
- Add the eggs, sugar and lemon juice to a double boiler. Whisk constantly until it becomes smooth and thick. This could take up to 8 minutes.
- Strain the lemon curd in a fine strainer to get out any lumps. Stir in butter and set aside.
Make the Cream Cheese Filling:
- In a medium bowl, combine the powdered sugar and the cream cheese. Beat on high speed until smooth, about 2 minutes. Beat in the vanilla extract and mix for about 30 seconds.
Make the glaze:
- combine the powdered sugar with the milk and vanilla. Whisk to combine until there are no lumps. Set aside.
Assemble the Danish
- Preheat oven to 375 degrees f/190 degrees c. Have ready a large baking tray.
- Lay out the pastry on a sheet of lightly floured parchment paper. Cut the top two corners diagonally and then continue to cut strips on each side. You will get anywhere between 6 to 8 strips. Cut away excess pastry at the bottom.
- Fill the pastry in the middle section, evenly spread over the ream cheese and top with the lemon curd. Remember to leave about a 1 inch border at the top and bottom.
- Once you have all your strips cut you can start folding them over. Starting at the top left, fold the strip down on a diagonal and then the right side. Continue doing this until you have folded over all the strips. Seal the top and bottom by pulling together the pastry at the ends to meet. Gently press together.
- Whisk together the egg with the one tablespoon of milk for the egg wash. Brush with the egg wash and then sprinkle with remaining 1 tablespoon of sugar
- Gently lift up the parchment paper with the unbaked danish and place on the baking tray. Bake for 15 - 20 minutes until golden and puffed up.
- Remove from oven and let cool for about 10 minutes. Drizzle over glaze and serve . Will keep for about 3 days at room temperature in an air tight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
I strongly recommend looking through the entire post for instructional photos.
Nutrition Facts
Lemon Cream Cheese Danish
Amount Per Serving (1 slice (based on 8 servings))
Calories 312
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 98mg33%
Sodium 156mg7%
Potassium 93mg3%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 15g17%
Protein 6g12%
Vitamin A 320IU6%
Vitamin C 6mg7%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.