Ingredients
Equipment
Method
- Position two oven racks toward the center and preheat your oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- On a lightly floured surface, roll your puff pastry into a 16x8-inch rectangle. Cut the pastry in half lengthwise, then into quarters crosswise, resulting in 8 squares that are approximately 4 inches each.1 box puff pastry
- Lightly brush the edges of each square with the beaten egg white. Fold each corner about 1 inch toward the center and press gently so they adhere. Place the shaped pastries 2 inches apart on the prepared baking sheets and brush any exposed pastry with the remaining egg white.1 egg white
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, lemon juice, and 1 teaspoon of vanilla extract on medium-low speed. Continue mixing until the filling is smooth and well combined.6 oz cream cheese, 3 tbsp granulated sugar, 1 egg yolk, 2 tsp fresh lemon juice, 1 tsp vanilla extract
- Scoop roughly 1 tablespoon of the cream cheese filling into the center of each pastry. Bake for 30 minutes in total, making sure to rotate the pans at the 15-minute mark to ensure even browning. The pastries should be puffed and golden brown.
- While the danishes cool slightly, whisk together the powdered sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle the glaze over the warm danishes before serving.1 cup powdered sugar, 2 tbsp milk, 1/4 tsp vanilla extract
Notes
Always use block cream cheese rather than the spreadable tub variety, as the block form provides a much thicker and more stable filling. Ensure your puff pastry is thawed according to package instructions to prevent cracking while rolling.