Ingredients

For the Danish:

• 6 oz (170g) cream cheese, softened
• 3 tbsp granulated sugar
• 1 egg yolk
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 batch puff pastry or 1 box store-bought, thawed
• 1 egg white, lightly beaten (for egg wash)

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp milk
• ¼ tsp vanilla extract

Instructions

1. Prepare the Oven and Baking Sheets

• Preheat oven to 375°F (190°C).
• Position racks in the center of the oven.
• Line two baking sheets with parchment paper or silicone baking mats.

2. Make the Cream Cheese Filling

• In a large bowl, mix together cream cheese, sugar, egg yolk, lemon juice, and vanilla until smooth and creamy.

3. Prepare the Puff Pastry

• On a lightly floured surface, roll out puff pastry into a 16x8-inch rectangle.
• Cut into eight 4-inch squares. (If using store-bought sheets, lightly roll out to remove creases, then cut.)
• Lightly brush edges with beaten egg white.
• Fold each corner in about 1 inch toward the center, pressing gently to hold.
• Place pastries 2 inches apart on prepared baking sheets.
• Brush exposed pastry with more egg white.

4. Assemble and Bake

• Spoon about 1 tablespoon of cream cheese filling into the center of each pastry.
• Bake for 15 minutes, then rotate pans.
• Continue baking for another 15 minutes, or until golden and puffed.
• Let cool on the baking sheet while you make the glaze.

5. Make the Glaze

• Whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over slightly cooled danishes before serving.

Tips & Variations

• Even Filling: Use a cookie scoop to portion the filling evenly.
• Puff Pastry Tips: Thaw pastry according to package instructions to prevent cracking. Sheets are easiest to work with.
• Add Fruit: For extra flavor, add a spoonful of fruit jam (like raspberry or apricot) in the center before glazing.
• Cooling Before Glaze: Let pastries cool slightly — warm enough to hold the glaze, but not so hot it melts off.

Nutrition