Description
Imagine the aroma of freshly baked pastries wafting through your kitchen as you prepare to indulge in the delightful simplicity of a Lemon Cream Cheese Danish. The perfect balance of zesty lemon and creamy cheese envelops your senses, transforming any morning into something extraordinary.
Ingredients
Scale
- 2 frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup lemon curd
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy. Set aside.
- Unfold the puff pastry sheets and gently roll out any creases. Cut into circles using a circular cookie cutter.
- Press a smaller circular cutter inside each larger circle to create a well for the filling, without cutting through completely.
- Brush the outer edges of each pastry circle with beaten egg.
- Place a tablespoon of cream cheese mixture into the center of each circle.
- Transfer to a baking sheet lined with parchment paper and bake for 15-18 minutes until golden brown and puffed.
- Cool slightly on a wire rack, then add a tablespoon of lemon curd into each cream cheese well.
- Dust with powdered sugar and serve.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- Don’t skip the egg wash for a golden-brown crust.
- Preheat oven for even baking.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Lemon Cream Cheese Danish, breakfast pastry, lemon dessert