Lemon Danish

Ingredients:

Two packs of puff pastry, defrosted

Glaze:

1/2 cup powdered sugar

1 tsp vanilla

2 tbsp milk or water

Cream Cheese Filling:

1/2 block of cream cheese

1 tsp vanilla

1 egg

1/2 cup powdered sugar

Lemond Curd:

1 1/4 cup sugar

8 egg yolks

3 tbsp lemon zest

1/3 cup lemon juice

1/2 cup butter

Directions:

For the Lemon Curd:

1. In a pan over low heat, add the egg yolks, lemon juice and sugar. Whisk together. Continue to cook over low heat until it thickens. To test the consistency, submerge the back of a spoon in the mixture and create a line in the back with your finger; if the line holds, it's done.

2. Next, strain the mixture through a fine-mesh sieve. Add in the butter, cut into cubes along with the zest, stir to combine.

3. Set aside in the fridge.

For Cream Cheese Filling:

Mix cream cheese, vanilla, egg and powdered sugar until evenly combined.

For Glaze:

Whisk ingredients together until you get a drizzle consistency.

To assemble the Danish:

1. Cut 2 inch deep slits from the outer edge of the puff pastry sheet on both sides.

2. In the centre of the sheet, add 1/3 cup of the cream cheese mixture and spread evenly. Make sure to leave 1/2 inch at the top without filling to fold inwards and seal the mixture.

3. Next, add 1/2 cup of set lemon curd over the top.

4. Finally, fold the cut strips over the centre alternating sides.

5. Freeze for at least 1 hour or overnight.

6. Bake at 350 degrees for 25 minutes the following day, drizzle with glaze.