Lemon Cream Cheese Danish
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This easy Lemon Cream Cheese Danish recipe is the perfect breakfast or brunch treat! Flaky puff pastry is baked with a cream cheese center, then topped with a dollop of tart lemon curd and drizzle of sweet glaze.
I think puff pastry is one of the best inventions E-V-E-R! It adds a bit of sophistication to incredibly simple sweet recipes like Lemon Curd Puff Pastry Tarts and Puff Pastry Apple Tart, as well as savory recipes like Puff Pastry Sausage Rolls and Italian Sausage Pinwheels.
This simple lemon pastry tastes like lemon cheesecake with a buttery flavored wrapper. You are going to love it!!
What you will need:
- The base is created with store-bought puff pastry sheets.
- A simple filling is made with softened cream cheese, vanilla extract, lemon juice and granulated sugar.
- Once the danish(es) are baked, they are finished with a dollop of jarred or homemade lemon curd and a simple powdered sugar and heavy cream glaze.
- For a golden brown pastry, you will need one egg and a tablespoon of water to create an egg wash.
Be sure to check out the detailed printable recipe card below
How to make cream cheese danish with puff pastry and lemon curd
Preheat oven to 400F degrees. Line two baking sheets with parchment paper and set aside.
Beat the cream cheese, vanilla extract, lemon juice and granulated sugar together in a mixing bowl. Set aside.
Unfold the first puff pastry sheet and lay out on a flat, flour covered surface. Use a knife to slice the pastry into one-inch by eight-inch strips.
Lift each slice and twist each end in opposite directions to form a loose, spiral rope.
Swirl the rope around in a circle to create a spiral shape on a prepared baking sheet.
Gently press in the center of each swirl to create a well to hold the filling and press the sides out a bit to get them as even as possible.
Place one tablespoon of cream cheese filling in the center of each danish. Use a pastry brush and apply a thin layer of egg wash to the border of each pastry.
Place in preheated oven and bake for 12 to 16 minutes, or until lightly golden brown.
Remove from oven and allow to cool for 10 to 15 minutes.
Mix the powdered sugar and heavy cream together in a small bowl. The glaze should be somewhat thick but thin enough to drizzle.
Add a tablespoon of lemon curd on top of the cream cheese filling, then drizzle with glaze and serve.
Yes, I do realize that this are not traditional danish recipe! I was looking for simplicity, and puff pastry is my go-to. For a more traditional danish, use the dough from this Traditional Kolaches recipe as a base. Fill with the cream cheese before baking and finish with lemon curd or your choice of preserves.
How to store cream cheese danish
Because the filling is made with cream cheese, they will need to stored in the refrigerator. Allow them to cool completely, place in an airtight container for up to 5 days…not that they will last that long! For best flavor, allow them to sit on the counter for 20 to 30 minutes to come up to room temperature before serving.
Can I use other flavors?
Yes of course! This danish recipe would be delicious with any type of preserves or even pie filling. You could even skip that step all together and serve them without a fruit flavored topping if you like.
Can I make different shapes?
For simple rectangles
Lay each puff pastry sheet out on a flat surface. Use a knife to cut along the fold marks to create three long strips. Then cut each strip in half to create a total of 12 rectangles.
Place each rectangle on a parchment lined baking sheet, leaving 1-inch between each pastry.
Use a paring knife to to lightly score a border around the entire edge of each pastry, about .75-inch from the border. Spoon equal amounts of filling into the center within the inside border. Brush border with egg wash.
Bake for 12 to 16 minutes, until golden brown. Finish danish as described above.
For simple circles
Lay each puff pastry sheet out on a flat surface. Use your fingers to gently press the creases flat.
Cut out 4-inch circles using a cookie cutter or drinking glass. Place on prepared baking sheets. Use a pairing knife to score a .05-inch border around the edge of each circle. Spoon filling into the center of each circle keeping it within the border and brush with egg wash. Bake for 12 to 16 minutes, until golden brown. Finish danish as described above.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Rimmed Baking Sheets
- Parchment Paper Sheets
- Wire Cooling Racks
- Ruler
- Chefs Knife – set comes with a pairing knife
- Mixing Bowl
- Hand Mixer
- Small Whisk
- 4-inch Circle Cutter
- Silicone Pastry Brush
More sweet lemon recipes
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Enjoy!!
Lemon Cream Cheese Danish
Ingredients
- 17.3 ounce package puff pastry sheets thawed
- 8 ounces cream cheese at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- .75 cup lemon curd homemade or store-bought
- 1 large egg
- 1 tablespoon water
Icing
- 0.5 cup powdered sugar confectioners sugar
- 2 tablespoons heavy cream or more as needed to achieve desired consistency
Instructions
- Preheat oven to 400F degrees. Line two baking sheets with parchment paper and set aside.
- Beat the cream cheese, vanilla extract, lemon juice and granulated sugar together in a mixing bowl. Set aside.
- Unfold the first puff pastry sheet and lay out on a flat, flour covered surface. Use a knife to slice the pastry into one-inch by eight-inch strips. Lift each slice and twist each end in opposite directions to form a loose, spiral rope.
- Swirl the rope around in a circle to create a spiral shape on a prepared baking sheet. Gently press in the center of each swirl to create a well to hold the filling and press the sides out a bit to get them as even as possible. Repeat with the second puff pastry sheet.
- Place one tablespoon of cream cheese filling in the center of each danish. Mix egg and water together in a small bowl. Use a pastry brush and apply a thin layer of egg wash to the border of each pastry.
- Place in preheated oven and bake for 12 to 16 minutes, or until lightly golden brown. Remove from oven and allow to cool for 10 to 15 minutes. All ovens cook differently, baking times are approximate.
- Mix the powdered sugar and heavy cream together in a small bowl. The glaze should be somewhat thick but thin enough to drizzle.
- Add a tablespoon of lemon curd on top of the cream cheese filling, then drizzle with glaze and serve.
Notes
-
Pour the glaze into a small zipper top bag. Snip off the corner of the bag and drizzle the icing over the top of the danish. Store leftovers danishes in an airtight container in the refrigerator for up to 5 days. See original post for detailed instructions to make different shapes. Substitute your favorite fruit preserves or pie filling for the lemon curd if desired. Homemade Lemon Curd recipe
