Side Pannel
Lemon Almond Cheese Danish
Lemon Almond Cheese Danish
- Recipe Submitted by maryjosh on 10/04/2017
Ingredients List
- 1 sheet of puff pastry thawed
- 12 oz cream cheese softened
- 1/2 cup powdered sugar
- tsp ½ vanilla extract
- 1/2 tsp almond extract or vanilla bean paste for an even better flavor!
- Zest of one lemon
- Juice of 1/2 lemon
- 1 egg
- 1 Tbsp water
- GLAZE:
- cup ½ powdered sugar
- 1 Tbsp lemon juice
- 1/2 Tbsp heavy cream
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Add cream cheese, powdered sugar, vanilla extract, almond extract, lemon zest and lemon juice to a large mixing bowl. Beat with handheld mixer until well combined and creamy.
On prepared baking sheet, or large cutting board, unroll thawed puff pastry sheet. Carefully cut slits (approximately 1 1/2 inches), about 1 inch apart going down the side of the sheet. Repeat on opposite side.
Spoon cream cheese mixture down the center of the puff pastry sheet (leaving a border between the mixture and the slits).
Cross strips over the top of the cream cheese mixture, alternating one side, then the other, overlapping the ends.
Whisk together egg and water and brush over the top of the braided pastry.
Bake for 20-25 minutes, until top of pastry is golden brown.
Pastry will be puffed up, but will settle as it cools.
Let cool 5 minutes on pan.
In a small mixing bowl, add powdered sugar, lemon juice and cream. Mix until creamy and smooth. More lemon juice can be added per your tastes.
Drizzle pastry with glaze... reserving any extra glaze.
Store in the refrigerator and drizzle with remaining glaze
Add cream cheese, powdered sugar, vanilla extract, almond extract, lemon zest and lemon juice to a large mixing bowl. Beat with handheld mixer until well combined and creamy.
On prepared baking sheet, or large cutting board, unroll thawed puff pastry sheet. Carefully cut slits (approximately 1 1/2 inches), about 1 inch apart going down the side of the sheet. Repeat on opposite side.
Spoon cream cheese mixture down the center of the puff pastry sheet (leaving a border between the mixture and the slits).
Cross strips over the top of the cream cheese mixture, alternating one side, then the other, overlapping the ends.
Whisk together egg and water and brush over the top of the braided pastry.
Bake for 20-25 minutes, until top of pastry is golden brown.
Pastry will be puffed up, but will settle as it cools.
Let cool 5 minutes on pan.
In a small mixing bowl, add powdered sugar, lemon juice and cream. Mix until creamy and smooth. More lemon juice can be added per your tastes.
Drizzle pastry with glaze... reserving any extra glaze.
Store in the refrigerator and drizzle with remaining glaze
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