1(13-17 ounce package) puff pastrythawed if frozen
8ouncescream cheesesoftened
1egg yolk
½teaspoonvanilla extract
1teaspoonfresh lemon juice
½teaspoonlemon zest
¼cuppowdered sugar
1egg
Lemon Glaze
1cuppowdered sugarsifted
2-3tablespoonsfresh lemon juice
Instructions
Preheat oven to 400℉.
Mix together the cream cheese, powdered sugar, lemon zest, egg, vanilla, and lemon juice until the mixture is smooth and creamy.
Unroll the puff pastry and place it onto a baking sheet lined with parchment paper. Lightly roll out the puff pastry just to remove lines from the packaging. Spread cream cheese filling down the center of the puff pastry, in about a 2-3 inch wide section. If you are adding any toppings to your danish, add to the top of the cream cheese mixture at this time.
Cut ½ inch diagonal strips up each side of the dough and then fold those pieces over the filling, alternating sides to resemble a braided pattern. Tuck any excess dough under the ends to seal the danish.
In a small bowl, mix together an egg with 1 tablespoon of water. Brush the exposed puff pastry with the egg wash.
Bake for 22-25 minutes or until golden brown. Remove from the oven and cool for at least 10 minutes before glazing.
For the glaze, mix together the powdered sugar and lemon juice until smooth. You want the mixture to drizzle slowly off a fork. Add 1 tablespoon more powdered sugar at a time to thicken or ½ teaspoon more lemon juice to thin.
Drizzle the lemon glaze over the cooled Cheese Danish. Let the glaze harden for 5-10 minutes and then slice and serve.
Video
Notes
Puff Pastry: Frozen puff pastry often comes in 17-ounce size packages or 2 sheets. Refrigerated puff pastry comes in one 13 ounce sheet. You can use either size without much difference in results.Flavor Ideas: Add up to ½ cup of fresh blueberries, jam, lemon curd, or chocolate chips to each pastry in addition to the cream cheese mixture to add variety and flavor to each danish.Prepare in Advance: Prepare as directed up to making the egg wash. Place the baking tray directly in the freezer and freeze for several hours or overnight until the danish has frozen solid. Once frozen, you can carefully remove the danish off the tray and place it in an airtight container, in between sheets of parchment paper. When ready to bake, place frozen pastries onto a parchment-lined baking sheet and brush with an egg wash. Bake for 28-30 minutes at 400 degrees, or until golden brown. Glaze as directed.Cream Cheese Danish is best served the same day they are baked, but can be stored in the refrigerator for up to 3-4 days and warmed in the microwave before serving.