Cheesecake Danish w/ Lemon Glaze

Crispy, Flaky Cheesecake Danishes with Lemon Glaze. Ready in 30 minutes or less! by {Let the Baking Begin!}Pinit
I have posted a similar recipe before. This recipe does not use any cream cheese and the pastries are drizzled with lemon glaze. The particular batch seen on the picture, was made for a church function (and photographed with an Iphone, hence the picture quality) and I made sure to make them within 1 hour of serving, ensuring that these Cheesecake Danishes are crispy, flaky and fresh. I think we made close to 300 of these babies and I would not be exaggerating when I tell you that they were gone within, probably 15 minutes of being, they were that good!
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Next time I make them I will try to use something better than an Iphone to photograph these Danishes, but for now this will have to do πŸ˜€ Forgive me if you can πŸ™‚

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Cheesecake Danish w/ Lemon Glaze

Prep time:
Cook time:
Total time:
Serves: 18 small pastries

Ingredients

  • 2 puff pastry sheets (12in x 12 in)

Cheesecake Filling

  • ½ cup fresh cheese, well drained
  • 2 Tbsp sugar
  • ½ egg, large, beaten
  • 1 tsp flour
  • 1 tsp vanilla extract
  • Lemon zest (optional)

Egg Wash

  • 1 egg, large, beaten

Sugar Crust

  • Granulated Sugar

Lemon glaze

  • ½ Tbsp lemon juice
  • ½ Tbsp water
  • 1 – 1½ cup powdered sugar

Instructions

  1. Remove puff pastry from freezer and allow to thaw slightly.
  2. Turn oven to 400F. Line baking sheet with parchment paper.
  3. While puff pastry is thawing, make the filling, glaze & egg wash.
  4. Make sure fresh/farmer’s cheese is very well drained. If it is not press a paper towel against the cheese to remove any additional moisture.
  5. Combine cheese, sugar, egg, flour, vanilla extract and mix together.
  6. Beat 1 egg, set aside.
  7. Cut each puff pastry sheet into 9 squares.
  8. Place 1 heaping teaspoon of filling in the middle of each square.
  9. Pinch two opposite ends of the pastry together, by overlapping them and pressing firmly together with your finger.
  10. To prevent the filling from spreading too much, freeze the pastries for at least an hour before baking. If time does not allow for this, proceed to next step.
  11. Brush pastries with the egg wash and lightly sprinkle with sugar.
  12. Place in the oven and bake for 15 minutes or until slightly golden. If pastries were previously frozen, do not thaw them, but put in the oven directly from the freezer and adjust baking time accordingly.
  13. Remove from the oven and allow to cool, meanwhile prepare the glaze.

Make the glaze

  1. Stir powdered sugar, lemon juice & water until smooth glaze forms.
  2. Transfer to a ziplock bag. Snip off the end.
  3. Drizzle on top of pastries by going in a zig-zag pattern.
  4. Allow the drizzle to firm up before stacking pastries.
  5. *Thicken the glaze by adding more powdered sugar or thin it by adding water one drop at a time.
  6. Best when eaten within 1-2 hours of baking.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Pinit

Bon Appetite!
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  • Donna

    1/2 cup of fresh cheese, is this ricotta? Thanks.

    · Reply
    • Hi Donna,
      Fresh cheese is like farmers cheese, curd cheese or cottage cheese. Ricotta does not have the tang that those other types have, but if you do not have the other kind, you could substitute it with ricotta.

      · Reply
    • Donna

      Thanks, I’ll be making these this weekend!

      · Reply
      • Let me know how it all goes πŸ™‚

        · Reply
  • Adam

    Got any Europen dishes

    · Reply
  • Crispy, Flaky Cheesecake Danishes with Lemon Glaze. Ready in 30 minutes or less! by {Let the Baking Begin!} - Amazingly Delicious Recipes

    […] Via: letthebakingbeginblog.com […]

    · Reply
  • […] Glaze – take two tapas. Puff Pastry Cinnamon Roll Bites with Vanilla Glaze – take two tapas. Cheesecake Danish w/ Lemon Glaze – Let the Baking Begin! Let the Baking Begin! I have posted a similar recipe before. This recipe does not use any cream cheese and the pastries […]

    · Reply
  • Tee

    These look delicious! I am allergic to milk & milk products, I have some cream cheese flavoring, do you have any idea what kind of non milk filling could be added instead? Would a fruit filling be acceptable? Thanks.

    · Reply
    • Fruit jam, apples, pears, Nutella, ground raisins and nuts, plum butter and nuts are all good fillings for this recipe πŸ™‚

      · Reply

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