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Lemon Vanilla Cream Danishes

Course Breakfast
Prep Time 20 minutes
Cook Time 16 minutes
Servings 8

Ingredients

#### For the Danish:

  • - 2 sheets of ready-to-bake puff pastry thawed for 15-20 minutes on the counter
  • - 1 egg beaten
  • - 1/4 cup coarse sugar I use turbinado

#### For the Topping:

  • - 8 oz full-fat cream cheese room temperature
  • - 1 tsp vanilla extract
  • - 1/2 cup powdered sugar
  • - 1 egg yolk room temperature
  • - 1 tbsp heavy cream
  • - Pinch of salt
  • - 1/2 cup lemon curd

Instructions

#### For the Danish:

  • Preheat the oven to 400°F. Unfold the thawed puff pastry onto a lightly floured surface. Use a 3 to 3 1/2 inch round cookie cutter to cut 8 circles out of the dough. Transfer them to a baking sheet and space them evenly. Use a smaller cookie cutter or knife to score a smaller circle within each Danish, about 1/4 inch from the edge. Brush the edges with an egg wash and sprinkle coarse sugar on top.
  • In a medium bowl, beat together the cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Evenly distribute the mixture into the center of each pastry and smooth it out to the inside edge of the border you created. Stay within that smaller circle, or your filling might ooze out!
  • Bake for 16-18 minutes or until golden brown and baked through. Let cool for 10-15 minutes before scooping 1-2 tablespoons of lemon curd into the center. Dust with powdered sugar and serve!