Ingredients:

  • 340g refrigerated crescent rolls or puff pastry
  • 225g full-fat brick cream cheese, softened
  • 50g granulated white sugar
  • 1 large egg yolk
  • 5ml pure vanilla extract
  • 2ml fresh lemon juice
  • 120g powdered sugar, sifted
  • 30ml heavy cream
  • 2ml vanilla extract (for glaze)
  • 1 pinch fine sea salt
  • 1 large egg (for egg wash)
  • 15ml water (for egg wash)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, combine softened cream cheese, granulated sugar, egg yolk, 5ml vanilla, and lemon juice. Use a hand mixer on medium speed until completely smooth and lump-free.
  3. Shape the pastry: Unroll the dough. If using crescent rolls, press seams together to form a large rectangle and cut into 8 equal squares. Fold the corners of each square inward toward the center to create a nest for the filling.
  4. Fill and Wash: Spoon the cream cheese mixture into the center of each pastry nest. Whisk the whole egg with 15ml water and brush the exposed pastry edges. Sprinkle with coarse sugar if desired.
  5. Bake: Place in the oven for 18 minutes or until the pastry is mahogany-colored and the center is set.
  6. Glaze: Whisk powdered sugar, heavy cream, 2ml vanilla, and sea salt until smooth. Drizzle over warm danishes before serving.