Wednesday, November 18, 2015

Lemon Cheesecake Danish


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I had a wonderful weekend!  I had Billy and Cally both home visiting for the weekend.  Billy got a new Chevy Truck so he was home to install the running boards on his truck.  Billy started a trend with us all.  He got his new truck and gave the fever to Bill and Cally.  Bill and I bought our new car a few weeks ago and Cally bought herself a new car this past weekend while she was home.  Bad thing about that is she has only had it for 5 days and was rear ended tonight back in Portsmouth.....ugh!!  Good news is she and Laynee are both ok.

For Sunday breakfast I made this Lemon Cheesecake Danish.  I call it cheesecake because I used my little cheesecake recipe for part of the filling.

In this picture you can see where I have scored around the edges of the puff pastry.  That makes the edges puff up while baking.

Here is what the Lemon Cheesecake Danish looks like before it goes in the oven

Lemon Cheesecake Danish

2 sheets Puff Pastry
1 can Lemon Pie filing 
1  8 ounce cream cheese
1/2 Cup sugar
1 egg
1 Tablespoon vanilla

Sit frozen pastry out to thaw about 40 minutes

Preheat oven to 415 degrees

After thawed open up pastry and cut each sheet in half.  Place on a greased cookie sheet.

Score each sheet with a knife about a half inch in from the edge, all the way around

Mix together the cream cheese, egg, vanilla and sugar until smooth. 

Divide the filling equally between the four pastry sheets and smooth it out inside the score marks.

Divide the lemon pie filling equally between the four pastry sheets and swirl into the cheesecake mixture.

Sprinkle each pastry with coarse sugar if desired 

Bake for 15 to 18 minutes until puff pastry is golden brown.