So Easy Lemon Danish
Prep time
Cook time
Total time
Easy Lemon Breakfast Danish with just 6 simple ingredients a sweet, cheese filled, hint of tart recipe that's perfect for a brunch or Easter gathering!
Recipe type: Breakfast
Cuisine: American
Serves: 8 servings
  • 1 package frozen puff pastry dough (I used Pepperidge Farm sheets)
  • 1 package cream cheese
  • ½ cup ricotta cheese
  • Juice from 1 lemon + zest
  • 1 tsp vanilla extract
  • Butter for brushing (around ½ tbsp used)
Glaze Ingredients
  • 1 cup powdered sugar
  • 1-2 tsp milk
  • lemon zest
  1. Thaw out pastry sheet for 30 minutes or until it is easily manipulated.
  2. Mix together cream cheese, ricotta, lemon juice, and vanilla extract with electric mixer until smooth.
  3. Unfold pastry sheet, and cut horizontal slits down each side, all the way to the folds.
  4. Spread mixture on the center column of your pastry (you might have some leftover depending on how thick you want your filling. Make sure you have enough to fill it, but not too much that your braid won't be closed.
  5. Alternating side by side, fold over your fringe tabs all the way to the opposite side's fold.
  6. Once you reach the end, press in the sides on the top and bottom so you don't have open ends.
  7. Brush with melted butter.
  8. Bake at 375 for 20 minutes.
  9. When finished and cooled, mix together 1 cup powdered sugar and 1-2 tsp milk, along with zest from your lemon.
  10. Drizzle along your danish, then cut and enjoy
Recipe by A Mom's Take at