Puff Pastry Danish

Ingredients

• 1 17.3oz OR 320g box puff pastry thawed

• 1 egg + 2 teaspoons of water for egg wash

• For the Filling

• 8 ounces (225 grams) cream cheese softened

• 1 egg yolk at room temperature

• ¼ cup (30 grams) powdered sugar

• 1 teaspoon fresh lemon juice

• 1 teaspoon pure vanilla extract

• ⅛ teaspoon salt

• For the Glaze

• 1 cup powdered sugar

• 1-2 tablespoons milk

Directions

1. Preheat the oven to 400°F, and line a large cookie sheet with parchment paper (I used a half-size sheet pan).

2. To make the cheesecake filling, in a bowl combine cream cheese with yolk, powdered sugar, lemon juice, vanilla, and salt. Use a whisk or a rubber spatula.

3. Using a rolling pin, roll out the puff pastry into a 12×12-inch square.

4. Use a pizza cutter or a knife, cut the dough into 9 4-inch squares. Then fold each corner of each square about 1 inch towards and center and press gently to adhere.

5. With the help of a small (1 tablespoon) cookie scoop, scoop a tablespoon of cream cheese filling into the center of each puff pastry square.

6. Make the egg wash, in a small bowl whisk together an egg with water, then using a pastry brush, brush the sides of each pastry (everywhere around the filling).

7. Bake in the preheated oven for 16-18 minutes rotating the pan halfway through. Remove from the oven, and allow to cool completely before adding the icing.

8. To make the icing, in a bowl, combine the powdered sugar with milk and vanilla extract. Very slowly add the milk so you don’t end up with a thin icing. Drizzle over each pastry.