Ingredients:

  • 8 oz full-fat Cream Cheese, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1 Large Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Lemon Zest
  • 1 sheet All-Butter Puff Pastry, thawed
  • 1 large Egg (for egg wash)
  • 1 teaspoon Water (for egg wash)
  • 1 cup (120g) sifted Confectioners’ (Icing) Sugar
  • 2–3 tablespoons Whole Milk or Water (for glaze)
  • 1/2 teaspoon Pure Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Prepare Filling: In a medium bowl, cream together the softened cream cheese, sugar, egg yolk, vanilla, and lemon zest until smooth and lump-free. Set aside.
  3. Prepare Pastry: Unroll the thawed puff pastry sheet onto a lightly floured surface. Gently roll it out slightly thinner, aiming for an approximate 10x12 inch rectangle.
  4. Cut Shapes: Cut the pastry rectangle into 8 equal squares (approx. 3 inches by 3 inches each). Place the squares onto the prepared baking sheets, leaving space between them.
  5. Score the Borders: Using a small knife, lightly score a border about 1/2 inch in from the edge of each square. Do not cut all the way through the pastry.
  6. Fill the Centre: Spoon approximately 1–1.5 tablespoons of the cream cheese mixture into the centre of each square, spreading it gently within the scored border.
  7. Egg Wash: Whisk the remaining egg with 1 tsp of water for the wash. Brush the exposed pastry borders liberally with the egg wash.
  8. Bake: Bake for 18–22 minutes, rotating the tray halfway through, until the pastry is puffed, deeply golden brown, and the cheese filling is set.
  9. Cool Slightly: Remove from the oven and let the Danishes cool on the sheet for about 5 minutes.
  10. Glaze: While the Danishes cool slightly, whisk together the confectioners' sugar, vanilla, and milk/water until smooth. Drizzle generously over the warm Danishes.
  11. Serve: Allow the glaze to set slightly before serving warm or at room temperature.