Lemon Danish

Lemon Danish
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  1. 1 package (2 sheets) puff pastry, thawed
  2. 2 tablespoons butter, melted
  3. 3/4 cup Lemon Curd
  4. 1 cup Imperial Sugar Confectioners Powdered Sugar
  5. 2 teaspoons lemon juice
  6. 2 teaspoons milk
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all.
  3. Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.
  4. Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown.
  5. Let cool on the baking sheet for 5 minutes.
  6. Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately
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