Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the Danish from sticking and make cleanup a breeze.
- Carefully unfold your thawed puff pastry sheet onto a lightly floured surface. If the puff pastry is very cold and stiff, let it sit at room temperature for a few more minutes until it’s pliable enough to handle without tearing.1 sheet frozen puff pastry, thawed according to package directions
- Using a sharp knife, gently score a border about 1/2 inch to 1 inch from the edge of the puff pastry sheet. Be careful not to cut all the way through the pastry. This border will help create a raised edge for your filling. Then, lightly score diagonal lines within the center of the pastry, creating a diamond pattern without cutting through the base. This helps the center puff up beautifully.1 sheet frozen puff pastry, thawed according to package directions
- In a medium bowl, combine the softened cream cheese, 1/4 cup granulated sugar, egg yolk, vanilla extract, and lemon zest (if using). Beat with an electric mixer or whisk vigorously with a fork until the mixture is smooth, creamy, and well combined. Ensure there are no lumps of cream cheese.8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon zest
- Evenly distribute the cream cheese filling within the scored border of the puff pastry, spreading it gently with a spatula or spoon. You want a nice, even layer that won’t spill over the sides.1 sheet frozen puff pastry, thawed according to package directions
- In a small bowl, whisk together the beaten egg with about 1 teaspoon of water. This is your egg wash, which will give the puff pastry a beautiful golden-brown sheen.1 large egg, beaten
- Gently brush the scored border of the puff pastry with the egg wash. Then, generously sprinkle the remaining 2 tablespoons of granulated sugar over the egg-washed edges. This creates a lovely crunchy, caramelized crust.1 sheet frozen puff pastry, thawed according to package directions, 2 tablespoons granulated sugar
- Carefully transfer the prepared puff pastry to the lined baking sheet. Bake for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp, and the cream cheese filling is set and slightly golden. Keep an eye on them towards the end of baking to avoid burning.1 sheet frozen puff pastry, thawed according to package directions
- Once baked, remove the Danish from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. If desired, garnish with fresh berries or a drizzle of powdered sugar glaze once they have cooled slightly.Fresh berries, powdered sugar glaze
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for 3-4 days. Freeze for up to 1 month.