Lemon Almond Cheese Danish
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup sugar
- 2 large egg yolks, room temperature
- 4 oz cream cheese, room temperature
- 1 tablespoon grated lemon rind
- 1 1/2-17.3 oz boxes Frozen Puff Pastry, 3 sheets thawed
- 1 egg beaten with 1 tablespoon water
- Optional: Coarse sugar
Cheese Danish takes on a new, refreshing flavor when combined with lemon and Almond Paste.
Time
35 minutes to assemble
15 minutes to chill
22-25 minutes to cook
Total time: 72-75 minutes
15 minutes to chill
22-25 minutes to cook
Total time: 72-75 minutes
Yield
12 servings
Directions
- Preheat oven to 400°F. Line 2 baking sheets with parchment.
- Beat Almond Paste (grated using large hole side of a box grater), sugar and egg yolks into a paste. Add cream cheese and lemon rind, beat until smooth.
- Unfold 1 sheet of puff pastry on a lightly floured surface (keep other 2 sheets refrigerated). Roll out to a 10" X 10" square. Cut into 4 equal parts.
- Brush borders with beaten egg. Place 1 tablespoon of cheese mixture in middle of each square. Bring opposite points together, slightly overlapping (2 points remain flat). Press together. Place on pans (6 to a pan). Brush tops with beaten egg. Sprinkle with coarse sugar. Repeat with remaining 2 pastry sheets.
- Chill in refrigerator for 15 minutes. Bake pastries in oven 22-25 minutes or until puffed and brown. Serve slightly warm.