Cook This: Lemon-glazed raspberry cheese Danish
Dave Garrett
Lemon-glazed raspberry cheese Danish
Dave Garrett
Shereen Pavlides fills the danish with the raspberry filling.
Shereen Pavlides
Lemon-glazed raspberry cheese Danish.
Coffee and danish, perfect together.
The breakfast pastries are a favorite way to start the morning, great to grab and eat on the run.
But you鈥檒l want to sit and savor Shereen Pavlides鈥� Lemon-Glazed Raspberry Cheese Danish. The flaky danish, filled with cream cheese and raspberry jam, and drizzled with a zesty lemon glaze, are favorites of both adults and the younger set.
Lemon-glazed raspberry cheese Danish
7 tablespoons (陆 cup) cream cheese, softened
2陆 tablespoons sugar
1 large egg yolk
陆 teaspoon grated lemon zest
录 teaspoon pure vanilla extract
陆 (17.3 ounce) package puff pastry sheets (1 sheet), thawed according to package directions
1 large egg, whisked
For the lemon glaze:
2/3 cups confectioner蘑菇视频 sugar
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
录 cup seedless raspberry jam
Line a rimmed baking sheet with parchment paper.
Whisk cream cheese, sugar, egg yolk, lemon zest and extract in a medium bowl until smooth.
Unfold the puff pastry and roll out to measure 9 by 12-inches (you should only have to roll out one side). Using a pizza cutter, cut the longer side in half, lengthwise (making 2 (4陆 x 12-inch) pieces). Then cut into thirds, crosswise (making approximately 4脳4陆-inch squares).
Cut and remove the pointed corners of each square (just removing the point). Brush the entire surface of each square with the egg wash and starting at one cut corner, fold inward slightly and twist, gently pressing to adhere, twisting and creating a roped circle around the perimeter.
(Note: The rope perimeter will create a wall to hold the cream cheese mixture in place, you should have about 2-inches of space in the center). Brush the roped-circled edges with the egg wash and place onto the prepared baking sheet. Refrigerate to chill the pastry, 15 minutes.
Heat the oven to 375 degrees, while the pastry is chilling.
Remove the pastries from the refrigerator and divide and fill the center with the cream cheese mixture (about 1 heaping tablespoon each).
Place the pastries into the oven and bake until puffed and lightly golden, 18-20 minutes.
Meanwhile, how to make the glaze: Whisk confectioner蘑菇视频 sugar and lemon juice in a medium bowl until smooth. Cover the bowl with plastic wrap and set aside.
Remove pastries from the oven and transfer to a cooling rack to cool, about 15 minutes (they will deflate slightly). Stir the jam, to loosen, divide and dollop on top of the cheese. Re-whisk and drizzle the lemon glaze over the pastries.
Active prep time: 28 minutes
Bake: 20 minutes
Serves: 6