Imagine biting into a perfectly golden, flaky pastry that bursts with creamy lemon goodness - that's exactly what our Easy Lemon Pinwheel Danish promises! These delightful treats are not just a breakfast pastry, but a culinary adventure that transforms simple ingredients into a restaurant-worthy dessert you can create right in your own kitchen. Whether you're a baking novice or a seasoned pro, these elegant Danish pinwheels will impress everyone from family to brunch guests with their stunning presentation and irresistible tangy-sweet flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Danish
Serves: 8 servings
Ingredients
- 1 package puff pastry sheets
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the puff pastry sheets according to the package instructions. Typically, this takes about 10-15 minutes at room temperature.
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, lemon juice, and lemon zest. Mix well using a hand mixer or a whisk until the mixture is smooth and creamy.
- Once the puff pastry is thawed, unfold the sheets on a lightly floured surface. Roll out each sheet gently with a rolling pin to smooth out creases and create a larger surface area.
- Cut each puff pastry sheet into squares, approximately 4x4 inches. You should be able to get about 4 squares from each sheet, depending on the size.
- Place about 1-2 tablespoons of the cream cheese mixture in the center of each pastry square. Be careful not to overfill, as this can cause the filling to spill out during baking.
- Fold each corner of the pastry square towards the center, creating a pinwheel shape. Pinch the corners together to seal the filling inside. You can also twist the corners slightly for a decorative touch.
- Transfer the pinwheels to the prepared baking sheet, leaving some space between each one to allow for puffing during baking.
- Brush the tops of the pinwheels with the beaten egg to give them a beautiful golden color as they bake.
- Bake in the preheated oven for 15-20 minutes, or until the pinwheels are puffed and golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the pinwheels from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack.
- Serve warm or at room temperature. Enjoy your Easy Lemon Pinwheel Danish with a dusting of powdered sugar on top if desired!
Tips
- Ensure your puff pastry is completely thawed but still cool for the best texture and rise.
- Use room temperature cream cheese for a smoother, lump-free filling.
- Don't overfill the pastry squares - a little filling goes a long way!
- For extra shine, use a pastry brush to apply the egg wash evenly.
- Let the pinwheels cool slightly before serving to allow the filling to set.
- For a professional touch, dust with powdered sugar just before serving.
- These danish are best enjoyed fresh, but can be stored in an airtight container for 1-2 days.
Nutrition Facts
Calories: 261kcal
Carbohydrates: 22g
Protein: 4g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 53mg
