This lemon danish is so delicious, you won’t believe the scrumptious flavor of this amazing recipe! One bite and you’ll be hooked!
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If you love flaky and delicious crust paired with amazing flavor, this lemon danish recipe is perfect for you.
Can one ever really have too much lemon?
If you love this puff pastry lemon danish, you’ll love our super simple Drop Biscuits as well!
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EASY LEMON DANISH
You had me at lemon! This easy lemon danish recipe will seriously blow you away. It’s so incredibly tasty, and really a cinch to make. You’ll just need 6 easy ingredients (nothing crazy or fancy) and about 10 minutes of prep time. Toss the lemon danish into the oven to bake and then serve as a yummy breakfast or brunch treat, or whenever you’re craving it.
Easy Lemon Breakfast Danish with just 6 simple ingredients a sweet, cheese filled, hint of tart recipe that’s perfect for a brunch or Easter gathering!
Ingredients for a lemon danish pastry:
- 1 package frozen puff pastry dough
- 1 package cream cheese
- 1/2 cup ricotta cheese
- Juice from 1 lemon + zest
- 1 tsp vanilla extract
- Butter for brushing (around 1/2 tbsp used)
Glaze Ingredients:
- 1 cup powdered sugar
- 1-2 tsp milk
- lemon zest
Directions:
Thaw out pastry sheet for 30 minutes or until it is easily manipulated.
Mix together cream cheese, ricotta, lemon juice, and vanilla extract with electric mixer until smooth.
Unfold pastry sheet, and cut horizontal slits down each side, all the way to the folds.
Spread mixture on the center column of your pastry (you might have some leftover depending on how thick you want your filling. Make sure you have enough to fill it, but not too much that your braid won’t be closed.
Alternating side by side, fold over your fringe tabs all the way to the opposite side’s fold.
Once you reach the end, press in the sides on the top and bottom so you don’t have open ends.
>Brush with melted butter with a basting brush.
Bake at 375 for 20 minutes.
When finished and cooled, mix together 1 cup powdered sugar and 1-2 tsp milk, along with zest from your lemon. If you don’t have a lemon zester, you need one! They are awesome!
Drizzle along your danish, then cut and enjoy!
This lemon breakfast danish will seriously become the top of your crave list, it’s just so yummy!
Make this yummy recipe a tradition for your Easter or General Conference brunch!
FAQS ABOUT LEMON DANISH
Q: How simple is this lemon danish recipe?
A:Don’t let it fool you! This recipe is super simple and so easy to do!
Q: Can you use a homemade crust for this lemon danish pastry?
A:Of course! That will make it take a bit longer, but it will turn out delicious as well!
Q: Do you have to make the glaze and apply?
A:The glaze for this lemon danish pastry is tasty but totally optional!
IF YOU LOVE THESE EASY LEMON DANISH, SPEND A FEW MINUTES TO SEE THESE OTHERBREAKFAST RECIPESTHAT WILL BE ANAMAZING PART OF YOUR RECIPE COLLECTION!
- Try this flavorfulBerry Dark Chocolate Crunch Parfaitthat’s certain to wow your taste buds!
- Don’t forget to give this Apple Oatmeal a try!
- If you love this fun recipe, you’ll definitely enjoy these Pudding Pops!
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EASY LEMON DANISH
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Watch us make it in this quick 1-minute video, or read on for the full recipe!
4.9 from 7 reviews
So Easy Lemon Danish
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Easy Lemon Breakfast Danish with just 6 simple ingredients a sweet, cheese filled, hint of tart recipe that's perfect for a brunch or Easter gathering!
Author: Janel at A Mom's Take
Recipe type: Breakfast
Cuisine: American
Serves: 8 servings
Ingredients:
- 1 package frozen puff pastry dough (I used Pepperidge Farm sheets)
- 1 package cream cheese
- ½ cup ricotta cheese
- Juice from 1 lemon + zest
- 1 tsp vanilla extract
- Butter for brushing (around ½ tbsp used)
Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tsp milk
- lemon zest
Directions:
- Thaw out pastry sheet for 30 minutes or until it is easily manipulated.
- Mix together cream cheese, ricotta, lemon juice, and vanilla extract with electric mixer until smooth.
- Unfold pastry sheet, and cut horizontal slits down each side, all the way to the folds.
- Spread mixture on the center column of your pastry (you might have some leftover depending on how thick you want your filling. Make sure you have enough to fill it, but not too much that your braid won't be closed.
- Alternating side by side, fold over your fringe tabs all the way to the opposite side's fold.
- Once you reach the end, press in the sides on the top and bottom so you don't have open ends.
- Brush with melted butter.
- Bake at 375 for 20 minutes.
- When finished and cooled, mix together 1 cup powdered sugar and 1-2 tsp milk, along with zest from your lemon.
- Drizzle along your danish, then cut and enjoy
Try these other favorite recipes!
No Bake Cookie Dough Bars
Key Lime Pie
Frozen Yogurt Breakfast Kabobs
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