Lemon Danish Pastry
A flaky, buttery Danish pastry filled with tangy lemon curd and topped with a sweet glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
- 2 sheets puff pastry (thawed)
- 1 cup lemon curd (store-bought or homemade)
- 1 egg (for egg wash)
- 1 cup powdered sugar
- 3 tbsp tablespoons milk (for glaze)
- Zest of 1 lemon (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).Roll out the puff pastry sheets and cut each into 4 squares (8 squares total).Place a tablespoon of lemon curd in the center of each square.Fold the corners of the pastry over the filling, pinching the edges to seal.Brush the pastries with egg wash.Bake for 18-20 minutes or until golden brown.While the pastries cool, mix powdered sugar and milk to create a glaze.Drizzle the glaze over the pastries and garnish with lemon zest (optional).
Notes
- Store leftovers in an airtight container for up to 2 days.
- For a tangier flavor, add extra lemon zest to the glaze.