Lemon Almond Cheese Danish
Breakfast pastries don't have to be complicated... this delicate and delicious lemon almond cheese danish is made easy with puff pastry!
Servings: 6 -8 servings
Ingredients
- 1 sheet of puff pastry thawed
- 12 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract or vanilla bean paste for an even better flavor!
- 1/2 tsp almond extract
- Zest of one lemon
- Juice of 1/2 lemon
- 1 large egg
- 1 Tbsp water
GLAZE
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- 1/2 Tbsp heavy cream
Instructions
- 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 (if desired).