Guyssssss, this is a good one! These Lemon Vanilla Cream Danishes are one of the easiest, and most delicious brunch recipes you can make. If you aren’t a baker or simply wanting to create something beautiful, this is the recipe to make. Using a few store-bought ingredients, this recipe tastes even better than it looks. If you’re a lemon lover, this one if for you 🙂 Check out the tips below to make sure these Danishes turn out perfect every time!
If you’d prefer you can make your own puff pastry and lemon curd filling, but it’s just as delicious (and way easier) to buy! I typically use Pepperidge Farms puff pastry and it turns out perfectly flaky every time. After brushing with the egg wash I sprinkle the puff with course sugar, like a turbinado. You can also use normal granulated as well!
When baking you want to make sure you’re using quality pans and parchment paper to make for an easy cleanup. The egg wash and sugar can make a mess on the pan so this will help make clean up as easy as pie 🙂
For the lemon curd I use that you can find in your local grocery store’s baking aisle. For this recipe I used Bonne Manne but any lemon curd will do!
As far as baking pans go, quality pans don’t have to be expensive! My favorite are USA Pan Bakeware because they’re heavy and give a really even bake.
As I mentioned above, using store-bought puff pastry is a convenient and time-saving option for making delicious pastries like Blueberry Lemon Cream Danishes. You can easily make your own but it’s so delicious and easy that I always use store bought for this recipe. Here are some tips to ensure success:
- Thaw Properly: If your puff pastry is frozen, follow the package instructions for thawing. Typically, I let is sit on the counter at room temperature for 15-30 minutes, or until warm enough to handle but not too soft. You can also thaw overnight in the refrigerator.
- Work Quickly: Puff pastry is made with layers of butter, and it’s important to keep it cold to achieve that flaky texture. Work quickly when handling the pastry, and return it to the refrigerator if it becomes too soft.
- Flour the Surface: Lightly flour your work surface to prevent the puff pastry from sticking. Use a rolling pin to gently roll out the pastry to your desired thickness.
- Avoid Overhandling: Puff pastry benefits from being handled as little as possible. Overhandling can cause the butter layers to meld, leading to a less flaky result. Patience is key!
- Use Egg Wash for Shine: Before baking, brush the pastry with an egg wash (a beaten egg) for a beautiful golden finish. This step also helps seal the edges.
- Cut an outline: I cut the puff pastry into 8 even circles using a 3 or 3 1/2 inch cookie cutter. Then I take a smaller round cookie cutter or knife and cut another circle, about a 1/4 inch from the edge. When you place the filling stay within this border!
I hope you love this recipe as much as I do! If you’re looking for other Danish recipes, click here! If you end up trying this recipe, please leave a comment and rating below!
Lemon Vanilla Cream Danishes
Ingredients
For the Danish:
- 2 ready to bake sheets of puff pastry thawed for 15-20 minutes on the counter
- 1 egg beaten
- ¼ cup coarse sugar I use turbinado
For the topping:
- 8 oz full fate cream cheese room temperature
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 egg yolk room temperature
- 1 tbsp heavy cream
- pinch of salt
- ½ cup lemon curd
Instructions
For the Danish:
- Preheat the oven to 400°. Unfold the thawed puff pastry onto a lightly floured surface. Use a 3-3 1/2 inch round cookie cutter to cut 8 circles out of the dough. Transfer onto a baking sheet and space evenly. Use a smaller cookie cutter or knife to score a smaller circle within each danish, about ¼ inch from the edge. Brush the edges with an egg wash and sprinkle coarse sugar on the egg wash.
- In a medium bowl beat together the cream cheese, powdered sugar, vanilla and egg yolk until smooth. Evenly distribute the mixture into the center of each pastry and smooth out to the inside edge of the border you created. Stay within that smaller circle or your filling may ooze out!
- Bake for 16-18 minutes or until gold brown and baked through. Let cool for 10-15 minutes before scooping on 1-2 tablespoons of lemon curd into the center. Dust with powdered sugar and serve!
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