homemade danish

This flaky Lemon Cream Cheese Danish is an easy breakfast or brunch recipe made with puff pastry and filled with a creamy, sweet and tart filling.

Lemon Cream Cheese Danish

Frozen puff pastry (, thawed)

oz Cream cheese (, softened)

¼ c Confectioner’s sugar

tsp Vanilla extract

Lemon zest ((whole lemon))

Lemon

Water

½ c Confectioner’s sugar

Milk

Vanilla

Preheat oven to 400F.

Mix cream cheese, confectioner’s sugar, vanilla extract, and lemon zest together until thoroughly combined.

Unfold thawed puff pastry sheet and roll it out into a rectangle that is ¼ inch thick.

Cut 1 inch strips down the left and right thirds of the puff pastry, leaving the middle section untouched.

Add cream cheese mixture to the middle of the puff pastry and then spread the lemon curd over it. Fold the end of the puff pastry up and over, then fold the top strip from the left in towards the middle. Fold a strip from the right inwards to overlap the left strip. Continue alternating left and right down the length of the puff pastry.

Make a simple egg wash by mixing the egg and water and brush the egg wash over the puff pastry.

Place in a 400 F oven to bake for for 20 minutes or until golden brown.

While the pastry bakes make the glaze by mixing the confectioner’s sugar, milk, vanilla, and lemon zest together in a bowl.

Once the pastry is cooked and has cooled to room temperature drizzle the glaze over and enjoy!

https://content.jwplatform.com/videos/7oxTFRao.mp4

Buttery, flaky, light-as-air homemade Danish dough is easier than you think with this easy recipe. Perfect for all your sweet Danish breakfast cravings, this recipe isn’t a quick fix but it is simple to make. Start this recipe the day before. Yields 12-24 individual pastries.

How to make Danish Pastry

milk ((250 milliliters))

white granulated sugar

salt

If you haven&#39;t already grate the butter and place in the freezer to chill for 10 minutes. Grate it into a large bowl and don&#39;t press it down, leave it loose.

Warm ½ cup of the milk in the microwave or a small saucepan, just until warm to the touch (not hot) or about 40C. Too hot and you&#39;ll kill the yeast, too cold and the yeast won&#39;t bloom.

To the warm milk, add 1 tablespoon sugar and all the yeast and mix. Let it sit for 10 minutes to become frothy. If it doesn&#39;t look frothy, the yeast is no good and you&#39;ll need to start again with fresh yeast.

To the large bowl of cold butter, add the flour, remaining sugar and the salt. Give it light toss to coat. Now very, very lightly with your fingertips or with a pastry cutter, cut the butter into the flour until the pieces are about the size of a lentil. Be careful not to melt the butter. If it&#39;s warm where you are place it in the fridge for a few minutes to cool again.

Whisk the remaining ½ cup milk and the egg into the yeast mixture until well combined, then pour it into the dry ingredients.

Use a spoon or spatula to mix the ingredients together just until you have a very rough and sticky dough.

Cover the bowl with plastic wrap and chill in the fridge for 8-24 hours.

Turn the dough out onto a very lightly floured surface - you don't want to add too much flour as it will dry out the dough. Form a simple rectangle.

ROLL AND FOLD: Roll it out to a large rectangle about 6mm / ¼ inch thick (about 27cm x 45cm). Fold, letter style in thirds (fold the top over the middle third, then the bottom third over that).

Repeat this roll and fold 3 more times for a total of 4 times, ending with a much smoother folded dough. The last roll and fold, the dough will feel much tighter - it&#39;s ok if you can&#39;t quite roll it out to 6mm / ¼ inch. Add a touch of flour if you see it sticking to the counter or your rolling pin at any point but try not to add too much.

Chill for 1-2 hours to relax before rolling and turning into danish pastries.

To turn it into baked pastries, use these Lemon Danish Pastries or these Custard Danish Pastries as a guide. For baking temp and time, see notes 5.

https://content.jwplatform.com/videos/aL02DgLf.mp4

These cream cheese strawberry Danish, with perfect, flaky Danish pastry, strawberries, jam and cream cheese are easier than you may think. The perfect Danish recipe from brunch to afternoon tea.

WIDE How to make Danish Pastry.mp4

Sweet Roll Cheesecake Danishes 

Package Hawaiian Sweet Rolls (12 rolls)

butter, melted

brown sugar

cinnamon

nutmeg, optional

cream cheese, room temperature

sugar

Preheat oven to 375 degrees F and grease a 9x13 baking dish with the 2 tablespoons melted butter.

Separate the rolls and cut an X into the top each one, careful not to cut through the bottom. Use the handle of a wooden spoon to widen the hole, making room for the filling. Arrange rolls evenly in the baking dish.

In a small bowl, combine the ½ cup melted butter, brown sugar, cinnamon, and nutmeg and stir until smooth. Pour mixture over the rolls.

In another small bowl, beat the softened cream cheese until smooth, then stir in the sugar and egg.

Transfer cream cheese mixture into a piping bag or large ziplock with the corner snipped. Starting at the base of the hole, fill the rolls to the top with the cheesecake mixture. Alternatively, you can spoon the filling into the rolls, but we’ve found the bag method works best.

Bake rolls for 14-16 minutes. Serve warm.

Top 3 homemade danish recipes from across the web

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Lemon Cream Cheese Danish

How to make Danish Pastry

Sweet Roll Cheesecake Danishes

Top 3 homemade danish recipes from across the web

The most viewed homemade danish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cream Cheese Danish

How to make Danish Pastry

Sweet Roll Cheesecake Danishes

The most viewed homemade danish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine