MAKES 6 Danish
TOTAL TIME: 35 minutes
This recipe is based on Pepperidge Farm puff pastry, which is the most widely available brand; one sheet measures 9½ by 9 inches. Be sure to let the puff pastry thaw completely before using, otherwise it can crack and break apart. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes. Serve with confectioners’ sugar. See the photos that follow the recipe.
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6 |
ounces cream cheese, softened |
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3 |
tablespoons sugar |
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1 |
teaspoon grated lemon zest |
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¾ |
teaspoon vanilla extract |
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1 |
(9½ by 9-inch) sheet frozen puff pastry, thawed |
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1 |
large egg, lightly beaten with 2 tablespoons water |
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Stir cream cheese, sugar, lemon zest, and vanilla together in bowl.
2. Roll pastry into 12 by 9-inch rectangle on lightly floured counter and cut into six 4½ by 4-inch rectangles. Transfer pastry to prepared baking sheet, spaced about 1 inch apart. Using tip of paring knife, score ½-inch border around edge of each pastry, then brush borders with egg wash. Prick pastry with fork every 1 inch within border. Place generous 2 tablespoons filling in center of each pastry and spread into even layer, leaving border uncovered.
3. Bake Danish until fully puffed and golden, about 20 minutes, rotating baking sheet halfway through baking. Transfer Danish to wire rack and let cool slightly. Serve warm or at room temperature.