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Danishes – Berry Cream Cheese & Lemon Curd Pinwheels

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Ingredients

Berry Cream Cheese Danishes
4 tbsp butter, softened
120g cream cheese
1 cup icing sugar
1/2 tsp vanilla essence
3 puff pastry sheets (slightly thawed)
1/2 cup frozen blueberries
Egg wash: beat together 1 egg and 1 tbsp water
Lemon Curd Pinwheels
Frozen puff pastry sheets (slightly thawed)
Lemon Curd (store-bought, or make your own
Egg wash: beat together 1 egg and 1 tbsp water

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Danishes – Berry Cream Cheese & Lemon Curd Pinwheels

  • Medium

Ingredients

  • Berry Cream Cheese Danishes

  • Lemon Curd Pinwheels

Directions

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Steps

1
Done

Berry Cream Cheese Danishes

Preheat oven to 200°C. Line two baking trays with baking paper or reusable baking sheets.

2
Done

To prepare the cream cheese filling: Beat butter and cream cheese with electric mixer on low speed for a couple of minutes, scraping bowl occasionally, until smooth and creamy.

3
Done

Add vanilla essence and the icing sugar; beat until smooth. Set aside.

4
Done

Cut each 24cm square puff pastry sheet into six rectangles and place on lined baking tray.

5
Done

Gently score a 2cm border around the edge of each rectangle. Prick each centre with a fork several times.

6
Done

Place a spoonful of cream cheese filling in the centre of each square, top with blueberries, pressing in gently.

7
Done

Beat the egg and water together to create an egg wash, and use a pastry brush to brush the edges of each pastry rectangle.

8
Done

Bake for approx. 15-18 mins until puffed up and golden.

9
Done

Cool on racks, then dust with icing sugar to serve.

10
Done

Lemon Curd Pinwheels

Preheat oven to 200°C and line a baking tray.

11
Done

Cut each pastry sheet into four squares and place on lined baking tray. (Eg a 24cm square pastry sheet makes four 12x12cm squares)

12
Done

Using a knife or pizza cutter make a 5cm cut at each corner of the dough, diagonally towards the centre of the Danish. (The four cuts should not meet in the middle).

13
Done

Spoon a dollop of lemon curd into the centre of each square (if using cream cheese filling as well, place a small spoonful on the pastry first and the lemon curd on top).

14
Done

Brush every second corner of the pastry with a little water, and gather up those corners towards the centre of the Danish. (The water will help them stick together). There should now be four points folded in and four points sticking out – just like a pinwheel! Press each of the four corners together slightly.

15
Done

Brush the outside of the pastry with the egg wash. Bake for approx. 15-18 mins until puffed up and golden.

16
Done

When cool, dust with icing sugar to serve.

The Cafe

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