Lemon Cheese Pastries
A delightful dessert made by wrapping a luscious lemon cheese filling in a rich brioche-style Danish dough and baking it to golden perfection.
Story
These exquisite pastries offer a perfect balance of rich, buttery dough and tangy sweetness. Crafted with a brioche-style Danish pastry that lovingly encases a bright lemon cheese filling, they bake up into a golden, flaky treat that is simply irresistible for any dessert or breakfast spread.
Ingredients
Lemon cream cheese filling (per unit of dough)
3 oz (90 g)
Danish dough (brioche style) (per unit)
22 oz (615 g)
Egg (beaten, for egg wash)
as needed
Sugar (for sprinkling on top)
as needed
Instructions
1
Prepare the Filling
Prepare the lemon cream cheese filling, using 3 oz (90 g) per dough unit. Load the filling into a piping bag fitted with a small round tip.
2
Shape the Dough
Weigh the dough into 22 oz (615 g) units and roll out into a 16 x 12 inch (40 x 30 cm) rectangle. Cut into 3 rows and 4 columns to make 12 squares, each 4 inches (10 cm) in size. Brush the surface with egg wash.
3
Fill the Dough
Pipe a line of cheese filling down the middle of each square. Fold in half to form a rectangle and press the edges to seal.
4
Proof
Flip them over and place on a baking sheet lined with parchment paper, then brush the surface with egg wash. Proof at 85°F (30°C) for 15 minutes.
5
Bake
Brush with egg wash again and sprinkle with sugar. Bake at 350°F (180°C) for 12 minutes. Garnish with boiled lemon slices if desired.
