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six lemon danishes with powdered sugar and lemon wedge topping pushed together

Lemon Cream Cheese Danish

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.

Course Breakfast, Brunch
Servings 12 Makes approx. 12-16 danish, depending on circle size

Ingredients

  • 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

Instructions

  1. Mix together cream cheese, sugar, vanilla extract, lemon juice & lemon zest. Set aside.
  2. Preheat oven to 400 degrees.
  3. Unfold pastry and gently roll out creases.

  4. 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).

  5. Brush the outer edge of the circles with beaten egg.

  6. Spoon about 1 tablespoon cream mixture into the smaller circle, leaving the border around the edge.

  7. Bake for 15-18 minutes, or until pastry is golden brown.
  8. Let danishes cool slightly.
  9. Top each danish with a tablespoon of lemon curd.
  10. Dust with powdered sugar.