Lemon Cream Cheese Danish
This lemon cream cheese Danish recipe is an easy and delicious puff pastry recipe with a sweet cream cheese mixture and lemon pie filling nestled in the center of the braided pastry pinwheel, baked to golden, flaky perfection, and drizzled with glaze.
Servings: 8 Danishes
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.