A European-style Danish pastry featuring a smooth cream cheese filling brightened by fresh lemon juice and topped with a silky honey lemon glaze. The puff pastry bakes to a crispy, golden exterior while maintaining a tender interior.
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In the bowl of a stand mixer fitted with a paddle attachment, combine 8 oz cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla or almond extract. Beat on medium speed until well combined, about 5 minutes.
Cut a piece of parchment into a 9 ½ x12″ rectangle. Lay defrosted puff pastry onto parchment. Spread cream cheese mixture lengthwise down the middle of the dough in a 3-inch wide band.
Using a sharp knife or scissors, cut ½-inch wide strips at an angle into both sides of the dough. Alternate pulling strips of dough from each side over the filling to form a braid.
Using the parchment as a sling, carefully transfer danish to a Suvie pan. Insert pan into the bottom of Suvie, input settings, and cook until golden brown. Check your danish after 40 minutes and cover with foil if needed to prevent excessive browning.
After the cook, remove pan from Suvie and allow to cool for 10 minutes. Mix ½ tsp lemon juice and 1 tbsp honey together in a small bowl. Drizzle or brush glaze over danish. Cut into slices and serve.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5 minutes to restore pastry crispness.
Yes, assemble and refrigerate on a baking sheet up to 8 hours before baking. Bake directly from cold, adding 2-3 minutes to bake time.
The pastry should be deep golden brown and crispy to the touch, typically 20-25 minutes. The filling will set slightly but remain creamy.
Yes, defrost according to package directions (usually 30-40 minutes at room temperature) before using to ensure even baking.
Ricotta cheese or mascarpone works; ricotta may need an extra tablespoon of sugar for sweetness.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 5 minutes to restore crispness.
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