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A delicious flaky pastry full of lemon filling and cream cheese. Perfect for breakfast, brunch, special occasions or anytime dessert or snack. Easy ingredients for PUFF PASTRY LEMON PIE CREAM CHEESE DANISH
#catherinesplates #pastry #danish
Recipe: https://catherinesplates.com/puff-pastry-lemon-cream-cheese-danish/
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0:00
Look at this delicious lemon pie cream
0:04
cheese puff pastry. What a delicious
0:08
anytime snack, dessert, breakfast, or
0:13
brunch. All you're going to need is a
0:16
can of lemon pie filling,
0:19
some cream cheese,
0:21
puff pastry sheets, and a few extra
0:24
ingredients to make this delicious
0:27
braided pastry. Now, to start this
0:30
recipe, you're going to need to pull out
0:32
8 oz of cream cheese out of your
0:34
refrigerator. Let it sit on your
0:36
countertop for about 1 hour. Or you
0:38
could pop it in the microwave outside of
0:40
its wrapper on a microwave safe plate
0:43
for about 15 to 20 seconds until it's
0:45
nice and softened. Nice squishy feeling
0:49
to it. And you're going to put this into
0:51
a medium bowl.
0:55
Oh, this is going to be so creamy.
0:58
cuz we're going to blend this for about
1:01
two to three minutes to make it even
1:04
fluffier.
1:06
All right, we whipped a lot of air in
1:08
there. We're going to add in half a cup
1:12
of white granulated sugar.
1:21
I'm going to add one egg yolk to the
1:24
mixture. So, I'm going to crack my egg
1:26
in half.
1:29
separate the whites.
1:32
So you just move the yolk between the
1:35
shells
1:37
very carefully.
1:43
Then we're going to add that to the
1:44
mixture.
1:48
We're going to add in one teaspoon
1:50
vanilla extract,
1:52
one teaspoon lemon juice.
1:56
We're going to beat again until
1:57
combined.
2:02
Oh, it's nice and silky and smooth.
2:04
That's what we're looking for.
2:11
We're done with the hand mixer.
2:14
Going to take a spatula and just make
2:16
sure everything is nice and combined in
2:19
there.
2:21
All
2:23
right, let's set this off to the side.
2:25
Let's get our puff pastry.
2:29
We're going to start prepping the
2:30
pastry. And all you need is one box of
2:34
puff pastry sheets. There's two sheets
2:36
in the box. You want to make sure you
2:38
thaw it out for the directions on the
2:40
back of the box. I just leave mine in
2:43
overnight in the refrigerator and then
2:45
pull it out and let it rest
2:47
so that it will roll easily enough.
2:52
Now, I'm going to do it on the parchment
2:54
paper. That way, it's easy to place this
2:58
on our sheet pan.
3:00
There's going to be two sheets in here.
3:04
We're going to lay one on a piece of
3:05
parchment paper. Set the other one off
3:08
to the side. We'll finish that one here
3:10
in just a minute.
3:11
You're going to want to unroll your
3:14
dough
3:16
and remove the paper.
3:20
And then what I'm going to do is take my
3:21
rolling pin. I'm just going to roll it
3:24
out.
3:28
We're just thinning it out. There we go.
3:34
On the center of our puff pastry sheet
3:37
that we've prepared, we're going to
3:39
place half of the mixture right in the
3:42
center.
3:49
And then we're going to spread it out.
3:50
You want to leave about 1 and 1/2 inch
3:53
edging right here.
3:56
Don't go too much further than that. And
3:59
then we're going to spread it over here.
4:02
leaving that one and a half inch edging
4:05
right here.
4:08
And then what we're going to do is take
4:09
our pie filling. This is the lemon fruit
4:13
filling or topping. It is a 22 oz can.
4:18
We're gonna open that.
4:21
And we're going to take just like a
4:23
cookie scoop.
4:27
And we're gonna place it right on top of
4:31
the cream cheese mixture. One, two,
4:33
three. We'll do four.
4:39
We'll do one more. There we go.
4:42
Save some for the other puff pastry
4:44
sheet.
4:46
Now, I'm going to take my spatula here,
4:50
and I'm going to leave that edging. I'm
4:52
going to hold this up a little bit, and
4:54
I'm going to
4:57
mix this together.
4:59
Just leave it right in the center there.
5:02
There we go.
5:05
Now, we're going to take a knife, and
5:06
I'm going to show you this. We want to
5:08
cut right in the center
5:11
right here. Cut through
5:16
This is going to help keep our
5:19
mixture inside.
5:22
So, I'll show you again right here.
5:28
That's that one and a half edging right
5:30
here. And we'll come right here.
5:35
We're going to take short edge and we're
5:37
going to pull it over the mixture. Just
5:39
kind of pinch it in. This will help keep
5:42
that mixture in. And then I'm going to
5:45
cut off those edges
5:48
right here. Now I'm going to kind of
5:50
pinch that down.
5:52
And then take your knife and we're going
5:54
to make slits, 1 in slits up to the
5:58
mixture here. And then we'll do the
6:00
other side. You want to work fast with
6:02
this because the filling will start
6:04
spreading like it is right now. Take one
6:08
edge,
6:11
bring it over.
6:13
Bring this edge over. And then we're
6:15
going to pinch it together. Bring one
6:17
edge over, the other. Pinch it together.
6:22
And then we're going to lay it down.
6:25
Pinch and bring over.
6:31
And bring it over. There we go. Make
6:34
sure you set this on a sheet pan. What
6:36
I'm going to do is just fold down.
6:41
That like that.
6:47
All right, we're going to finish the
6:49
other one now
6:52
mixture. Whatever you have left,
6:55
just put it right in the center.
6:58
We'll spread that out just a little bit.
7:01
Pie filling.
7:06
I'm doing about four
7:08
of these one and a half tablespoon
7:11
scoops here. Keep that one and a half
7:15
edge on both sides and big edge on the
7:20
long side there. We're just going to
7:21
swirl this together
7:25
to keep the mixture in. We're going to
7:28
cut along the edge here up to our
7:31
edging. to give it a border on four
7:35
sides.
7:37
Bring the edging over the mixture on the
7:41
ends. Just seal it in. And we're going
7:44
to cut off that edging right here.
7:47
We'll do the same on the other side.
7:50
Bring it over the mixture. That way it
7:52
doesn't ooze out on you. Pinch it down
7:56
and then take off the ends there.
8:00
We're going to cut one inch strips here
8:02
up to the mixture.
8:06
We'll see what we have left of that.
8:10
We're going to take the one, meet it
8:13
with the second one, pinch it,
8:17
and lay it on top.
8:20
Pinch.
8:22
Bring it down. We're going to put them
8:23
on the sheet pan.
8:26
There's both of them. We're going to
8:28
crack one egg into a small bowl.
8:34
Add a little bit of water. And then
8:35
we're going to whisk that up with a
8:36
fork.
8:38
You want it nice and frothy. Take your
8:41
pastry brush, coat it with the egg
8:43
mixture,
8:45
and slather it on. We want to coat the
8:47
whole pastry.
8:50
Make it nice and golden brown.
8:53
You don't always have to use the lemon
8:55
pie filling. You can use any pie filling
8:57
you want for this recipe.
9:01
Just think of all the flavors out there
9:03
in the pie fillings. There's strawberry,
9:06
there's cherry, blueberry, apple. We're
9:10
going to place these in the oven that's
9:12
been preheated at 375°.
9:15
We're going to put it in for about 25 to
9:18
30 minutes till they're nice and golden
9:20
brown and nice and puffy. I'm going to
9:24
make a topping for this and then I'm
9:26
going to come right back.
9:28
Look at this beautiful thing, you guys.
9:32
I got the second one coming out of the
9:33
oven. Let's glaze them up.
9:36
There's the second one.
9:39
You guys, if you hear the coffee
9:40
brewing, that's Thomas getting ready.
9:43
This right here.
9:46
Half a cup of powdered sugar in a small
9:48
bowl. Now, I'm going to add in a couple
9:50
tablespoons of milk. One two.
9:55
We'll go with three. We'll whisk this
9:57
together until we get a nice smooth
9:59
consistency that we can pour on top of
10:02
our Danish. Now, when you're making the
10:04
glaze, if it's too thin, you can always
10:07
add extra powdered sugar. And if it's
10:10
too thick, then you can thin it out with
10:12
some extra milk. So, you'll never be
10:15
wrong.
10:16
Let's see.
10:20
Yeah, perfect. You guys, look at that.
10:22
Perfect. All right, we're going to take
10:24
it before it hardens up on you and just
10:27
drizzle it on top.
10:31
Doesn't have to be perfect. We're going
10:33
to cut these. They're going to go quick.
10:37
All right, grab a sharp knife. We're
10:39
going to cut this. Give it a try for
10:41
you.
10:48
There we go.
10:59
I love that lemony flavor to this. That
11:02
cream cheese consistency smooths out
11:05
that lemon flavor and that crusty puff
11:08
pastry. It's golden. It's delicious. See
11:11
the backside of it? Nice and golden back
11:14
there. Wow. This is delicious. This is
11:18
amazing. Breakfast, brunch, snack,
11:21
dessert, anytime you want one of these.
11:24
I usually crave these and I have to go
11:26
get one from Starbucks,
11:28
but we make our own. Thomas has got his
11:30
coffee ready. Give me a thumbs up on
11:32
this one.
11:34
If you're new to the channel, make sure
11:36
you hit the subscribe button down below
11:37
and that bell notification. Hype, share,
11:40
give me a thumbs up. All right, you
11:42
guys. I'll see y'all on the next
11:44
episode. Bye. See you.
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