Lemon Cream Cheese Danish Recipe

Lemon Cream Cheese Danish Recipe

Ingredients:

For the Pastry:

• 1 package puff pastry sheets (2 sheets), thawed

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Lemon Curd:

• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, cut into small pieces

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Make the Lemon Curd:
   • In a medium saucepan, combine the lemon juice, lemon zest, granulated sugar, and eggs. Whisk until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
   • Remove from heat and stir in the butter pieces until melted and smooth.
   • Transfer the lemon curd to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
2. Make the Cream Cheese Filling:
   • In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
3. Prepare the Pastry:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares.
   • Place a tablespoon of the cream cheese filling in the center of each square, then top with a teaspoon of the cooled lemon curd.
   • Fold the corners of each square toward the center, overlapping slightly, and press lightly to seal.
   • Transfer the pastries to the prepared baking sheet.
4. Bake the Pastries:
   • Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.
   • Remove from the oven and let the pastries cool on a wire rack.
5. Make the Glaze:
   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
   • Drizzle the glaze over the cooled pastries.
6. Serve:
   • Serve the lemon cream cheese Danishes immediately or store them in an airtight container for up to 2 days.

Enjoy your homemade lemon cream cheese Danish pastries! They are perfect for breakfast, brunch, or a sweet treat any time of the day.