Easy Cream Cheese Danish Cakescottage Preheat oven to 400°f. stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside. whisk apple jelly in a separate medium bowl until mostly smooth, adding 1 2 teaspoon warm water, if needed. set aside. Preparation. preheat oven to 400 degrees f. unroll thawed puff pastry dough on a cutting board and slice into 12 evenly sized rectangles. use a small knife to score a border around each rectangle about ½ inch from the edge, not cutting all the way through dough.
Easy Cream Cheese Danish Cincyshopper In a small bowl, mix together an egg with 1 tablespoon of water. brush the exposed puff pastry with the egg wash. bake for 22 25 minutes or until golden brown. remove from the oven and cool for at least 10 minutes before glazing. for the glaze, mix together the powdered sugar and lemon juice until smooth. Preheat oven to 400˚f with a rack in the center of the oven. line a large baking sheet with parchment paper or silpat liner. in a large mixing bowl, combine 8 oz of softened cream cheese, 1 4 cup sugar, 1 egg yolk, 1 2 tsp vanilla extract and 1 tsp lemon zest. beat together on medium high speed until creamy and smooth. To make the pastry. stir the flour, sugar, and salt together in a large bowl. cut or rub in 2 tablespoons of the cold butter, until the mixture resembles coarse crumbs. make a well in the center, and pour in the milk, water, egg, and vanilla. sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes). Instructions. preheat the oven to 400°f and line two baking sheets with parchment paper or silpat baking mats. in the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, lemon juice, lemon zest, vanilla extract and sugar. beat until creamy and well combined.
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