Lemons are the cheeriest of natural products, wouldn't you say? That is the thing that I've chosen, in any case. I'm a major enthusiast of lemons in cooking and in each taste of tea I ever take. Make each of the three of these for end of the week visitors or for a family who has been great the entire week and merits something exceptional.
The danish you get in your supermarket's pastry kitchen segment can't measure up to making your own. Along these lines, remove the cream cheddar from the cooler and let it sit on the counter to mellow. You're going to make something really magnificent. Lemon curd is produced using eggs, sugar, juice from genuine lemons, and genuine spread. It's delectable! This recipe calls for arranged lemon curd, so either make yours early or get it previously made in the store.
This recipe calls for 1/4 cup powdered sugar. In case you're good to go to make a recipe like this one and you're hard and fast of powdered sugar, you can make your own instantly. You should simply put plain, white sugar in a nourishment processor and spin it until it transforms into soft, white powdered sugar. So natural, isn't that so?
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INGREDIENTS
- 8 ounces cream cheese softened
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 17.3 ounce package puff pastry
- ¼ cup flour
- ½ cup prepared lemon curd
- 1 egg
- 1 tablespoon water
- ¼ cup powdered sugar
INSTRUCTIONS
- Prepare baking sheet with parchment paper.
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat the cream cheese, vanilla, sugar and lemon juice.
- Gently flour your clean work surface, and unfold the puff pasty.
- Using your fingertips, gently press the creased areas flat. Use a rolling pin if necessary.
- Use a cookie cutter or glass to cut out 4 circles.
- Repeat steps 4-6 with the remaining sheet of puff pastry.
- Place circles onto baking sheet.
- Gently score border about ½-1 inch inside each puff pastry circle.
- Using a fork, poke several times inside each of the circles.
- Spread cream cheese mixture into each circle, keeping inside the boarder.
- In a small bowl, mix together egg and water until frothy.
- Brush the border of each with egg mixture.
- Bake for 18-21 minutes or until golden brown.
- Allow to cool for 10 minutes on baking sheet.
- Heat lemon curd in the microwave for 25 seconds, then spoon on top of each danish.
- Sprinkle a pinch of lemon zest and dust with powdered sugar prior to serving.
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