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+ servings

Lemon Ginger Cream Cheese Danish

This flaky Lemon Ginger Cream Cheese Danish is an easy recipe made with puff pastry and filled with a creamy, sweet and tart filling.
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 1 sheet Frozen puff pastry thawed
  • 4 oz Cream cheese softened
  • ¼ c Confectioner’s sugar
  • 1 tsp Vanilla extract
  • 1 teaspoon grated fresh ginger
  • 4 oz Lemon Curd
  • 1 Egg
  • 1 tbsp Water
  • Glaze
  • ½ c Confectioner’s sugar
  • 2 tbsp Milk
  • ½ tsp Vanilla
  • 1 tsp grated fresh ginger


  • Preheat oven to 400 F. Line baking sheet with parchment paper. Set aside.
  •  Mix cream cheese, confectioner’s sugar, vanilla extract, and grated ginger together until thoroughly combined.
  • Unfold thawed puff pastry sheet and roll it out into a rectangle that is ¼ inch thick.
  • Cut 1 inch strips down the left and right thirds of the puff pastry, leaving the middle section untouched.
  • Add cream cheese mixture to the middle of the puff pastry and then spread the lemon curd over it. Fold the end of the puff pastry up and over, then fold the top strip from the left in towards the middle. Fold a strip from the right inwards to overlap the left strip. Continue alternating left and right down the length of the puff pastry.
  • Make egg wash by mixing the egg and water and brush the egg wash over the puff pastry.
  • Place in a 400 F oven, bake for 20 minutes or until golden brown.
  • While the pastry bakes make the glaze by mixing the confectioner’s sugar, milk, vanilla, and grated ginger together in a bowl.
  • Remove pastry from oven and drizzle glaze over danish.