Lemon Cheese Danish with Eggless Lemon Curd

Lemon Сheese Danish prepared with puff pastry sheet, cream cheese, and Eggless Lemon Curd – delicious and so easy to make!

The next recipe that I am going to post is the Lemon Cheese Danish with Eggless lemon curd. Now you know why I posted the lemon curd recipe yesterday.  I prepared this cheese Danish as a semi-homemade recipe with store bought puff pastry . So that makes it as a five ingredient recipe.  Yes, all you need is puff pastry, cream cheese, sugar or condensed milk, lemon curd and some flour for dusting. With these ingredients, you can make a delicious Danish pastry.

This layered cheese pastry concept was brought into Denmark by Austrian bakers has since developed into a Danish specialty. Vaandu L.O.V.E.S the cheese Danish, so obviously it was on my list but it was under C. I was contemplating between Challah and this one. That’s when we went to a pastry shop here in Bay, and they I saw this lemon cheese Danish and viola I found a recipe for L and I didn’t have to compromise on challah either.

One thing I learnt was, the moment you pick a hard theme in BM, you got to keep your eyes and ears open for figuring out the recipes. :-) Tomorrow’s recipe is also one such finding too.

My initial plan was to prepare cheese Danish with a generous spread of lemon curd (I posted this as separate recipe last night), and that’s how the pastry shop served too. But vaandu doesn’t prefer tartness in his dessert. He was there helping me around for all my bakes. When he realized I am going to spread lemon curd on top, he didn’t let me spread as he wanted plain cheese Danish. I had to cajole him, and finally, he let me add it like a blob on top.

Then I decided to mix my thick lemon curd with a little water and drizzle on top after baking. But this fella didn’t let me do that too. I prepared six cheese Danish, and he took 3 and let me use only 3. As you can see from the pics, only one cheese Danish has the lemon drizzle.

Also, as I had some leftover condensed milk, I decided to use it in this recipe as a sugar replacement. But my cheese mix became slightly runny. So sugar is the best bet. Please refer the notes section for other ideas for spreading the lemon curd on the cheese Danish.

Recap before the recipe:

• 2015 | Day 12 – Microwave Milk Peda
• 2016 | Day 12 – Leeks Sambar
• 2017 | day 12 – L | Lemon Cheese Danish

Lemon Cheese Danish with Eggless Lemon Curd Recipe

Ingredients:

• Puff Pastry – 1 sheet
• Cream cheese – 4 oz
• Condensed Milk – 2 tbsps
• Lemon Curd – 3 tbsps (as required)
• Water – 2 tbsps + 2 tbsps (optional, required if you planning to drizzle lemon curd)
• Flour for dusting.

Prep – Work:

• Defrost the puff pastry sheets and make sure they are in the room temperature. Please follow the instructions on the pastry sheet cover. I had to keep it outside for about 40 – 45 mts. So plan ahead for this recipe.
• Mix the cream cheese and condensed milk and make sure they are well incorporated. You can use a hand mixer if required. I did not use a hand mixer, and because of condensed milk, it slightly became runny.

Steps:

• Spread about 2 tbsps. Of flour on 2 tbsps of sugar on a working area.
• Unfold the pastry sheet and cut it lengthwise along the folded edges and cut that into two further. So basically you will have six rectangles.

• Now roll each rectangle and smoothen them.
• Using a fork, mark an inner rectangle like below. You will be filling the cheese and lemon curd mix inside this area and fold the edges. So this marking really helps to make the perfect lemon cheese Danish.

• Using fingertips, apply water around the edges.

• Fill the center with cheese mix and then spread the lemon curd. If your eggless lemon curd is thick, add 1 tbsp of water and bring to semi-solid consistency and then spread it on top. As you can see, I just added a blob of lemon curd on top.

• You can fold it in your preferred way. I just folded the corners and brought them towards the middle and slightly folded the other edges and couple of them I left as is.
• You can also leave it without folded and bake as is. The fork pricks help the outer edge to budge up.

• Preheat the oven to 350 deg F.
• Place these cheese danish carefully on a baking tray lined with parchment paper.
• Bake these lemon cheese Danish for 10 minutes or until the pastry sheet browns up. Do not bake more than 13 minutes.

Let it cool so that the cream cheese mix firms up. Just before serving your lemon cheese Danish, you can mix a tbsp. of lemon curd with 2 tbsps. of water and sprinkle the same on top.

Notes:

• Condensed milk is optional. You can replace it with 3 tbsps of sugar or as per your preference.
• If your lemon curd is thick, add 1 tbsp of water and bring to semi-solid consistency and then spread it on top. If you want to add more, add more water to lemon curd but drizzle it after baking and once its cool down.
• Instead of puff pastry sheet, you can use crescent rolls or other pastry sheets, too.
• You can fold the lemon cheese Danish in your preferred way.

Enjoying Lemon Cheese Danish with Eggless Lemon Curd? You will love these, too:

• Pesto Rolls
• Elephant Ear Cookies | Palmier | Little Heart Sugar Cookies
• Lemon Curd Sharbat / Sherbet with Rose Syrup | Lemon Curd Lemonade
• Coconut Sweet Puffs
• Pizza Puffs | Vegetarian Pizza Puffs

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Lemon Cheese Danish with Eggless Lemon Curd

Lemon Сheese Danish prepared with puff pastry sheet, cream cheese, and Eggless Lemon Curd - delicious and so easy to make!

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: Danish

Servings: 4

Calories: 514kcal

Author: Srividhya G

Ingredients

• ▢ 1 sheet Puff Pastry
• ▢ 4 oz Cream cheese
• ▢ 2 tbsps Condensed Milk
• ▢ 3 tbsps Lemon Curd
• ▢ 2 tbsps Water + 2 tbsps, optional, required if you planning to drizzle lemon curd
• ▢ Flour for dusting.

Instructions

Prep – Work

• Defrost the puff pastry sheets and make sure they are in the room temperature. Please follow the instructions on the pastry sheet cover. I had to keep it outside for about 40 – 45 mts. So plan ahead for this recipe.
• Mix the cream cheese and condensed milk and make sure they are well incorporated. You can use a hand mixer if required. I did not use a hand mixer, and because of condensed milk, it slightly became runny.

Steps

• Spread about 2 tbsps. Of flour on 2 tbsps of sugar on a working area.
• Unfold the pastry sheet and cut it lengthwise along the folded edges and cut that into two further. So basically you will have six rectangles.
• Now roll each rectangle and smoothen them.
• Using a fork, mark an inner rectangle like below. You will be filling the cheese and lemon curd mix inside this area and fold the edges. So this marking helps a lot.
• Using fingertips, apply water around the edges.
• Fill the center with cheese mix and then spread the lemon curd. If your lemon curd is thick, add 1 tbsp of water and bring to semi-solid consistency and then spread it on top. As you can see, I just added a blob of lemon curd on top.
• You can fold it in your preferred way. I just folded the corners and brought them towards the middle and slightly folded the other edges and couple of them I left as is.
• You can also leave it without folded and bake as is. The fork pricks help the outer edge to budge up.
• Preheat the oven to 350 deg F.
• Place these cheese danish carefully on a baking tray lined with parchment paper.
• Bake these lemon cheese Danish for 10 minutes or until the pastry sheet browns up. Do not bake more than 13 minutes.
• Let it cool so that the cream cheese mix firms up. Just before serving, you can mix a tbsp. of lemon curd with 2 tbsps. Of water and sprinkle the same on top.

Notes

• Condensed milk is optional. You can replace it with 3 tbsps of sugar or as per your preference.
• If your lemon curd is thick, add 1 tbsp of water and bring to semi-solid consistency and then spread it on top. If you want to add more, add more water to lemon curd but drizzle it after baking and once its cool down.
• Instead of puff pastry sheet, you can use crescent rolls or other pastry sheets too.
• You can find the homemade pastry sheet recipe here in the Jam Tart recipe.
• You can fold the cheese Danish in your preferred way.

Nutrition

Calories: 514kcal | Carbohydrates: 43g | Protein: 7g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 35mg | Sodium: 299mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.

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