This lemon cream cheese Danish recipe is one of the best-tasting lemon pastries. Buttery puff pastry is transformed into golden, flaky pinwheels cradling a smooth, cheesecake-like cream cheese mixture and lemon pie filling, and drizzled with a simple glaze. The perfect balance of sweet and tart, these pastries are both elegant and easy to make.
I know, I know. It’s another Danish recipe. But I ask you this: can you ever really have enough Danishes? Of course, you can’t! That’s why I make so many. Fruity, cheesy, nutty – you name it, I love it. Today, I’m sharing my simple lemon cream cheese Danish recipe with all of you. It’s a quick and easy recipe with a braided puff pastry base and lemon cream cheese filling. It’s loaded with two classic flavors, and that signature dough, so it’s always a winner. I love making this for dessert and afternoon snacking or bringing a double batch to parties.
Lemon Cream Cheese Danish
This recipe starts with puff pastry strips that I braid and wrap into pinwheels. Then, I top them with a rich cream cheese filling and lemon pie filling and bake them until they’re golden brown and flaky. I let them cool a bit, then drizzle them with a simple lemon glaze for an even more sweet, tangy citrus flavor. After that, I just watch them disappear. They go fast at parties, and they’re the perfect sweet breakfast or afternoon snack.
Why You’ll Love This Lemon Cream Cheese Danish Recipe
- The easy pinwheel design of the puff pastry creates a visually stunning pasty that is bakery-worthy, will be devoured instantly, and requested again and again.
- Each danish has three layers of deliciousness: the flaky pastry, the cream cheese mixture, and the tangy lemon filling. This combination is a classic favorite everyone will enjoy.
- This is a quick and easy pastry recipe using store-bought puff pastry and pre-made lemon pie filling.
- They are freezer-friendly, so they’re perfect for storing for later.
Lemon Danish Ingredients
This delicious recipe uses simple, basic ingredients in your kitchen or local grocery store. You’ll find everything in just a few minutes.
- Puffy Pastry Dough: Puff pastry dough is braided and wrapped into pinwheels for a classic, buttery, flaky base.
- Cream Cheese and Egg Yolk: Cream cheese and egg yolk create a super rich and creamy filling base.
- Lemon Juice and Vanilla Extract: Lemon juice and vanilla extract add a rich, sweet, and tangy flavor to both the cream cheese and the drizzle.
- Lemon Pie Filling: Lemon pie filling is a quick and easy way to add a big kick of lemon flavor.
- Powdered Sugar: Powdered sugar and lemon juice combine to create a simple, sweet, and tangy drizzle.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
How to Make Lemon Cream Cheese Danish
These Danishes are as easy as they are delicious. It only takes a few minutes and a few simple steps to go from individual ingredients to delicious treats!
Step 1: Prep
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Make the Pinwheels
Cut each pastry sheet into 8 strips. Then, pinch 2 strips together to create 1 long strip. Twist the long strip until it forms a braid. Finally, place one end of the braid on the parchment paper and wrap it around itself to form a pinwheel. Repeat until all the strips are used.
Step 3: Make the Cream Cheese Filling
Beat the cream cheese in a medium bowl for 2 to 3 minutes until light and fluffy. Then, add the egg yolk, sugar, vanilla, and lemon juice and beat for another 2 minutes.
Step 4: Top
Add a heaping spoonful of the cream cheese mixture to the center of each pastry, followed by a spoonful of lemon pie filling.
Step 5: Bake
Whisk the egg and water in a small bowl, then brush the mixture over the pastries. Bake for 23 to 25 minutes until golden brown. Set aside to cool.
Step 6: Make the Glaze
Mix the powdered sugar, lemon juice, and vanilla. Then, drizzle the glaze over the cooled pastries. Enjoy!
Recipe Tips
- Fully soften your cream cheese for the creamiest possible filling and avoid little bits of raw cream cheese in the filling.
- To easily wrap the pinwheels, hold the center tip down with your finger to prevent the dough from moving as you wrap.
- Be sure the parties are fully cooled before adding the drizzle. This ensures the drizzle sticks to the pastries rather than sliding off.
Variations
- Use your favorite pie filling for different fruity pastry flavors.
- Use milk instead of lemon juice for plain vanilla glaze.
- Try adding chopped pecans, walnuts, or almonds to the pastries before baking.
What to Serve with Cream Cheese Lemon Danish
Serve these Danishes with a glass of milk or a cup of coffee or tea for a sweet breakfast or afternoon snack. You can also make them part of a larger brunch spread with a combination of other sweet and savory finger foods. These also make a great sweet addition to a larger breakfast with your favorite savory options.
Recipe FAQ
Depending on the type of recipe, both crescent dough and phyllo dough are excellent alternatives to puff pastry. Crescent dough can be used in place of puff pastry for appetizers that are wrapped in dough, while phyllo dough is a good alternative to puff pastry for pastry dishes.
Because of the cream cheese filling used in these lemon pastries, they do need to be refrigerated. Cream cheese has high moisture content in addition to being dairy, making it the perfect breeding ground for bacteria if it isn’t refrigerated.
Cream cheese lemon Danishes will last for up to 4 days in the refrigerator in an airtight container.
Yes, you can. These pastries are freezer-friendly and will last for up to a month when frozen properly.
Make pastries with crescent roll dough in the same way you would with puff pastry. The process and baking time are the same. The final product is just a bit different. Crescent rolls will be doughier while puff pastry will be flakier.
How to Store Lemon Pastry Leftovers
Refrigerate these cream cheese lemon Danishes in an airtight container for up to 4 days. For longer storage, wrap the Danishes in plastic wrap, then freeze them for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
Defrost in the refrigerator overnight, then set the Danishes out for about an hour before serving.
Try This Delicious Lemon Cream Cheese Danish Recipe Today
This lemon cream cheese Danish recipe is as easy as it is delicious. With rich cream cheese filling, bright, tangy lemon pie filling, and flaky, golden puff pastry, it’s a Danish recipe that will have everyone coming back for more. Serve it for breakfast, brunch, or an afternoon snack, but serve it. Everyone will love the flavor, and you’ll love how easy it is to make.
More Lemon Desserts You’ll Enjoy
This Lemon Blackberry Dessert is an easy and delicious dessert that is made with a pretzel crust, has a cream cheese lemonade pie filling, and is topped with a fresh blackberry sauce.
Lemon Cream Cheese Danish
Ingredients
- 1 box puff pastry sheets
- 22 ounce lemon pie filling, (will not use the whole can)
Cream Cheese Mixture
- 4 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
Egg Wash
- 1 large egg
- 1 ½ teaspoon water
Glaze Drizzle
- ½ cup powdered sugar
- 1 ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Pastry
- Cut each pastry sheet into 8 strips.
- Take two strips of puff pastry and pinch the ends together to create one long strip.
- Twist the strip until it forms a braided piece.
- Place one end of the long, twisted strip down onto the parchment paper and wrap the dough around it, starting in the center and creating a pinwheel base. Poke the center 4 to 5 times with a fork.
Cream Cheese Mixture
- In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
- Add egg yolk, sugar, vanilla, and lemon juice. Beat for 2 more minutes.
- Add a heaping spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of the lemon pie filling.
Egg Wash
- In a small bowl, whisk egg and water together until combined.
- Brush easy pastry with egg wash.
- Bake for 23-25 minutes, or until golden brown.
- Remove from the oven and let cool.
Glaze Drizzle
- Once the pastries have cooled, mix powdered sugar, lemon juice and vanilla together.
- Drizzle each pastry with glaze and enjoy.
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