Cheesecake Danish is a puff pastry dessert that's filled with sweet cheesecake filling and drizzled with Lemon Sugar Glaze. Make it once and your family will ask you to make it time and time again. Ready in 30 minutes or less!
Remove puff pastry from freezer and allow to thaw slightly.
Turn oven to 400°F. Line baking sheet with parchment paper. While puff pastry is thawing, make the filling, glaze & egg wash.
Make sure fresh/farmer’s cheese is very well drained. If it is not, press a paper towel against the cheese to remove any additional moisture.
Combine 1 cup cheese, 3 tbsp sugar, 1/2 egg, 1 tsp flour, 1 tsp vanilla extract, and mix together.
Make the eggwash: Beat 1 egg, set aside.
Cut each puff pastry sheet into 9 squares and place 1 heaping teaspoon of cheesecake filling in the middle of each square.
Place in the oven and bake for 15 minutes or until slightly golden. If pastries were previously frozen, do not thaw them, but put in the oven directly from the freezer and adjust baking time accordingly. Remove from the oven and allow to cool.
Stir 1-1½ cup powdered sugar, ½ tbsp lemon juice & ½ tbsp water until smooth glaze forms. Transfer to a ziplock bag. Snip off the end. Drizzle on top of pastries by going in a zig-zag pattern. Allow the drizzle to firm up before stacking pastries.
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