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 . . .
Three words. Lemon. Cream. Danish.
Three more words. To. Die. For.
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.
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 . . .
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.
*Lemon Cream Danish*Makes 6 servingsPrintable Recipe
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 squares6 TBS lemon curd (homemade or a good quality store bought)6 TBS thick strained Greek yogurt (I like total)1/2 tsp vanilla paste1/2 tsp golden syrupdemerara 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.)
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 center of each pastry square. Spread it out a bit with the back of a spoon, just in the center 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 center 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.
