Cream cheese and lemon are one of my favorite combinations. Add in puff pastry and it is scrumptious. This dessert was super easy to make. I used a frozen pastry puff sheet and a can of Lemon Pie filling. You could make this danish using any pie filing your heart desires. Cherry and cream cheese sound like a good match too.
one of the pastries I rolled the edges and the other I left flat. The only difference when they were done baking was the rolled edges was a little puffier than the flat edges.
Lemon Cream Cheese Danish
1 sheet Puff Pastry
1 can Lemon Pie filing ( I used half of 22oz can)
1 8 ounce cream cheese
1/2 C sugar
1 egg
1T vanilla
Preheat oven to 415 degrees
Sit frozen pastry out to thaw (about 20 minutes)
After thawed open up pastry and cut in half. Place on a greased cookie sheet.
Mix together the cream cheese, egg, vanilla and sugar until smooth.
After thawed open up pastry and cut in half. Place on a greased cookie sheet.
Mix together the cream cheese, egg, vanilla and sugar until smooth.
Take the pie filling and put a strip of filling down the center of each puff pastry.
On the outsides of the lemon filling place a strip of cream cheese filling on each side.
Bake for 15 to 18 minutes until puff pastry is golden brown.
On the outsides of the lemon filling place a strip of cream cheese filling on each side.
Bake for 15 to 18 minutes until puff pastry is golden brown.