So I might be a little obsessed with making puff pastry danishes now! I can’t help it – they are so good! And being so easy to make, I can’t help but want to make them for any and everything. These lemon cream cheese danish are inspired by the strawberry cream cheese danish and my lemon bars!
These lemon danish pastries are perfect for Easter breakfast or a spring brunch! They are easy to make, using frozen puff pastry helps keep things quick and simple. Then you’re just mixing up a lemon cream cheese filling. After a quick bake in the oven, top with some lemon curd, and you’ve got a delicious pastry, that’s perfect for Easter brunch.
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I used circle cookie cutters to make these. Two circle cookie cutters, one slightly smaller than the other, will make it even easier to make. (You’re scoring a smaller circle inside the larger one, you can see that step in a photo below). I have a round cookie cutter set that I use all the time for baking, and it worked great for these.
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Ingredients for Lemon Cream Cheese Danish:
- frozen puff pastry sheets
- egg
- cream cheese
- granulated sugar
- pure vanilla extract
- fresh squeezed lemon juice
- lemon zest
- lemon curd, homemade or store bought
- circle cooke cutters
See the full recipe below!
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Made with puff pastry, cream cheese and lemon curd, these danish are so delicious and easy to make. The perfect pastry for a spring brunch.
- 2 frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup lemon curd, homemade or store bought
- powdered sugar, for dusting
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Mix together cream cheese, sugar, vanilla extract, lemon juice & lemon zest. Set aside.
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Preheat oven to 400 degrees.
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Unfold pastry and gently roll out creases.
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Use a circle cookie cutter to cut out pastry circles. Using a smaller cookie cutter, or a knife, make a smaller circle indent (not cutting all the way through) inside the larger circle (photo above).
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Brush the outer edge of the circles with beaten egg.
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Spoon about 1 tablespoon cream mixture into the smaller circle, leaving the border around the edge.
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Bake for 15-18 minutes, or until pastry is golden brown.
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Let danishes cool slightly.
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Top each danish with a tablespoon of lemon curd.
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Dust with powdered sugar.
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Find more recipe inspiration here!
-Manda
Oh, these look so good, love lemon!
Really good.
So good and so easy!