Lemon Cream Cheese Danish

Ingredients

Filling

12 oz cream cheese softened to room temperature

1/2 cup powdered sugar whisked to remove any lumps

1/2 tsp vanilla extract or vanilla bean paste

1/2 tsp almond extract

zest of 1 large lemon

1/2 large lemon juiced

Dough

1 sheet puff pastry thawed and rolled out a little until it's an even thickness

Egg wash

1 large egg

1 Tbsp water

Sweet lemon glaze

1/2 cup powdered sugar whisked to remove any lumps

1 Tbsp fresh lemon juice

1/2 Tbps heavy cream or milk

Instructions

Prepare

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Make the filling

In a large mixing bowl, add cream cheese, powdered sugar, vanilla extract, almond extract, lemon zest and lemon juice. Beat with a handheld mixer until well combined and creamy.

Prepare dough

On prepared baking sheet, or a large cutting board, unroll thawed puff pastry sheet. Roll out a little to flatten the dough out.

Carefully cut slits, about 1.5-2” long and 1” apart going down the side of the sheet. Repeat on opposite side.

Assemble

Spoon the cream cheese mixture down the center of the puff pastry sheet, leaving a small border between the mixture and the slits.

Cross the strips over the top of the cream cheese mixture, alternating from one side, then the other, overlapping the ends in the middle.

Egg wash

Whisk together the egg and water and brush over the top of the braided pastry.

Bake

Bake for 20-25 minutes, until pastry is golden brown.

Pastry will be puffed up, but will settle as it cools. Let cool 5 minutes on the baking sheet.

Make glaze

While pastry is cooling, add glaze ingredients in a small mixing bowl. Whisk until creamy and smooth.

Serve

Drizzle some of the glaze over the top of the pastry.

Serve warm, or store in the refrigerator, and drizzle with any remaining glaze, if desired.