Puff Pastry Lemon Cream Cheese Danish
This is made so easy with lemon canned pie filling and prepared puff pastry. Add a few extras and this is so delicious for anytime.
Equipment
- medium mixing bowl
- ` electric hand mixer with beaters
- measuring cups & spoons
- parchment paper
- sheet pans
- small bowl
- small sharp knife
- small whisk or fork
- 1 1/2 inch cookie scoop
Ingredients
- 1 (8 oz) cream cheese, softened
- 1/2 cup granulated white sugar
- 1 yolk egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 pkg (2 sheets) pepperidge farm puff pastry, thawed
- 1 (22oz) can lemon pie filling
- 1 egg
- 1/2 cup powdered sugar
- 3 TBS milk
Instructions
- Place softened cream cheese into a medium bowl. Beat with an electric hand mixer for 2 minutes until fluffy.
- Beat in granulated white sugar, egg yolk, vanilla extract, and lemon juice until combined, silky, and smooth. Set aside.
- Unfold one puff pastry sheet onto a piece of parchment paper and remove any paper in between folds. Using a rolling pin, roll out dough to thin it out keeping the rectangular shape.
- Spoon 1/2 of the cream cheese mixture onto the center of the puff pastry. Leave a 1 1/2 inch border on the short ends of pastry. Leave 2 inch border on the long ends of pastry clear of any mixture.
- Spoon 1/4 cup of lemon pie filling on top of the cream cheese mixture on center of puff pastry. Using a knife swirl both together.NOTE: I like to use a 1 1/2 inch cookie scoop and place 5 of the pie fillings on top.
- Using a small sharp knife cut diagonally from each corner edge to the mixture. Pull each short edge of puff pastry over the mixture and seal along the edges.NOTE: this will prevent mixture from oozing out along the short sides.
- Using same sharp knife cut strips along the long side up to the mixture. Do this on both sides. Take one strip up to the center with a strip from opposite side just across from the strip you are holding. Pinch both together at top and set on the filling. Do this will all the remaining strips to make a nice pattern.
- Whisk one egg in a small bowl until frothy. Using a pastry brush, coat the entire puff pastry danish. Place the pastry onto a sheet pan. NOTE: the pastry will be on the parchment paper. You can fold under any excess parchment before placing on pan if needed.
- Do the same with the other puff pastry sheet, remainder of cream cheese mixture, and lemon pie filling.
- Bake in preheated 375 degree oven for 25-30 minutes until golden brown and puffy. Cool slightly before adding drizzle.
- To make drizzle place 1/2 cup powdered sugar and 3 TBS milk in small bowl and whisk together. Pour over cooled puff pastry danishes.