Ingredients

The following ingredients have 4 Servings
  • 1 batch homemade puff pastry (may substitute 1 box thawed store-bought puff pastry)
  • 8 oz cream cheese (softened (226g))
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon lemon juice
  • 3/4 teaspoons vanilla extract
  • 1 large egg
  • 2 teaspoons water
  • 1 cup powdered sugar (125g)
  • 3-5 teaspoons milk
  • ½ teaspoon vanilla extract

Instruction

  • Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
  • Prepare filling by stirring together cream cheese, sugar, lemon juice, and vanilla extract.
  • Divide puff pastry into 2 even parts (If using homemade puff pastry I’ll usually cut this width-wise, if using store-bought dough it will already be divided into two even sheets for you).
  • Roll first half of puff pastry into a 12x12” square (about 1/16” thick). Cut into 4 even-sized squares.
  • Transfer squares onto prepared baking sheet. Dollop about two tablespoons of filling into the center of each square. Fold the corners over the center of the filling, leaving a space about ¼” thick in the center and between corners.
  • Prepare egg wash by whisking together egg and 2 teaspoons water. Brush generously over the top of the puff pastry dough.
  • Transfer cheese danishes to 400F (205C) preheated oven and bake for 17-19 minutes or until light golden brown. Pastries will puff a lot in the oven but will settle as they cool.
  • Repeat steps with second half of puff pastry dough.
  • Allow cheese danishes to cool before drizzling with glaze.