Thursday 13 August 2015

Lemon Cream Danish

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I had some lovely lemon curd left from the lovely pot I was given by the English Provender Co  and decided to put it to some good use.  Of course I could have just sat and eaten it with a spoon . . .  and I confess I have been seen doing just that  . . . I simply adore the stuff you know . . . but for today I decided to do something a tiny bit different . . .

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Three words.  Lemon.  Cream.  Danish.

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Three more words.  To.  Die.  For.

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I probably don't need to say anymore.  Lemon.  Cream.  Danish.   That was probably enough, but I just have to say a few  more words, coz you know me.  I can't help myself.

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All butter puff pastry.  Cut into squares and spread with a Greek Yoghurt and vanilla mixture.  Full fat of course.  (and why not?)   Drizzled with lemon curd . . .  swirled down into the yogurt mixture.   Edges folded over.   Edges sprinkled with demerara sugar for some crunch and then baked until puffed, golden brown, and flakey . . .

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A sweet lemon drizzle icing waved over the top to gild the lily.  Could anything on earth be more delicious?  Three more words.  I.  Think.  Not.

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*Lemon Cream Danish*
Makes 6 servings
Simple and quick to make and oh so delicious.  If you are fond of lemon you will love these tasty pastries, which have a delicious cream and lemon curd filling! 

1 sheet of ready roll all butter puff pastry, cut into six squares
6 TBS lemon curd (homemade or a good quality store bought)
6 TBS thick strained Greek yogurt (I like total)
1/2 tsp vanilla paste
1/2 tsp golden syrup
demerara sugar for sprinkling (turbinado)
65g of icing sugar sifted (1/2 cup)
the juice of 1/2 fresh lemon (you may not need the whole half, just enough to make a drizzle icing will do.) 

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Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking sheet with baking paper.
Place the six squares of puff pastry, evenly spaced onto the lined baking sheet.

Whisk the yogurt, vanilla paste and syrup together.  Spoon an equal measure onto the centre of each pastry square.  Spread it out a bit with the back of a spoon, just in the centre of the pastry, leaving about 1/2 inch border all the way around..   Swirl a TBS of lemon curd onto each over the yogurt cream.  Pull each corner up into the centre of the pastries, almost to meet.  Sprinkle with some demerera sugar.   Bake in the heated oven for about 20 minutes, until nicely puffed and golden.  Lift onto a wire cooling rack.  Allow to cool completely before proceeding.

Whisk together the icing sugar and lemon juice.  (Only use enough lemon juice to give you a drizzle icing that drizzles easily.)  Drizzle this icing over the danish.  Best served on the day.


  1. I love lemon curd Marie!
    And these look delicious:)
    Hope you have a lovely day dear!
    Happy birthday 💕💕💕🎂💕💕💕

    1. Thank you so much Gloria! I love lemon curd too and these are fabulous! xoxo

  2. OH, WOW... these look dangerously good! And so easy too... I could make these. I've not done much with Danishes before, imagining it all to be fussy, etc. These are easy! I do that too--lemon curd, right from the spoon into mouth...mmm... ;o)

    1. These are so simple to make Tracy! I can see you making them for TJ's family next time they drop by for tea or coffee! xoxo

  3. Love danish pastries - thank you for the recipe

    1. You're very welcome Julie! I guarantee you will love these!! xoxo

  4. They look like birthday pastries;)!!!

  5. Those look delicious! BTW - that quote is one of my most favorite Gatsby quotes - actually favorite quotes in general!

    1. Thanks Amy! They are very delicious! I am a quote lover in general myself. I have a whole book filled with handwritten ones I have collected. I adore them! xoxo


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