Lemon Cheese Danish Braid

Lemons are the theme right now at SomeTyme Place and you will love today’s sweet and tangy lemon themed idea: Lemon Cheese Danish Braid. Growing up, danishes were a fun treat we occasionally enjoyed. My favorite was the fruit-filled one’s mom would bring home and freeze, so we could grab one when we wanted. Today’s danish braid is reminiscent of those danishes. Puff pastry with a cheesecake and lemony filling plus a crunchy, sugar top is a delicious treat or brunch item, especially for the holidays.

Don’t be intimidated to make this. Braids looks more complex than they are and once you try it you will probably find yourself making it again. In fact, I usually keep puff pastry in my freezer in order to whip them up easily. The dough doesn’t take long to thaw in a warm room. And now for the recipe.

Lemon Cheese Danish Braid

1 sheet of thawed puff pastry

1/2 cup of lemon curd

4 oz. of softened cream cheese

1 egg yolk

1/4 cup of powdered sugar

1 whole egg

2 tbsps. of water

Sparkling decorative sugar (I used Bob’s Red Mill Sparkling Sugar, but there are other brands)

Heat oven to 400 degrees. While oven is heating, lightly flour front and back of puff pastry and roll out to approximately 11 x 15 inches. Transfer pastry to parchment lined baking sheet. Make 2-3 inch long cuts down each side of pastry spacing them out about an inch apart. Next, spread lemon curd down the center of the pastry. After this, combine cream cheese, egg yolk, and powdered sugar in a bowl. Drop big tablespoons of the cream cheese mixture up and down the lemon curd strip. Braid pastry as seen in photo. Combine the egg with water and brush the top of the pastry. Sprinkle sparkling sugar on top. Bake for 20-25 minutes or until golden brown and puffed. Remove and let cool before serving.

Enjoy!

If you like this recipe you may like this one here:

Really Easy Braided Apricot Coffee Cake