Ingredients
Method
- Beat the 8 oz cream cheese and 3 tbsp granulated sugar until smooth, then mix in the 1 egg yolk, 1 tsp vanilla extract, and 1 tsp lemon zest until fully combined.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Cut the puff pastry into 6 equal rectangles and score a half-inch border around each one without cutting through.
- Spoon about 2 heaping tablespoons of filling inside the scored border of each rectangle. Whisk together the 1 egg and 1 tbsp water and brush the egg wash over the pastry borders.
- Bake at 400°F (200°C) for 18 to 20 minutes until the pastry is deep golden brown and puffed. Cool on the pan for 5 minutes.
- Whisk the 2 tbsp powdered sugar and 1 tbsp milk into a glaze, drizzle over all 6 danishes, transfer to a serving plate, and serve warm.
Notes
These are best the day they are baked, but they keep well in the fridge for up to 3 days. Make sure the cream cheese is genuinely room temperature before you start mixing, because cold cream cheese is the most common reason the filling turns out lumpy. If you want to add a fruit element, a small spoonful of jam pressed gently into the center of each filling round before baking works well.