Go Back
Lemon Rosemary Cream Cheese Danish Recipe

Rosemary Lemon Cream Cheese Danish

Simply elegant way to use lemons and make something that impresses just a bit more than the workload warrants

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 pastries


  • 1 package puff pastry thaw as package directs
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 3 tablespoons butter softened
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tsp chopped fresh rosemary
  • 1 egg beaten
  • 2 Tablespoons water


  1. 2 Tablespoons water
  2. When the puff pastry is about thawed preheat the oven to 400 degrees.
  3. Mix the cheese, sugar, butter, lemon juice, zest and rosemary together.
  4. Cut each sheet of puff pastry into 4 squares (for a total of 8 squares).
  5. Place about 3 Tablespoons of the cheese filling in the center going diagonally (upper left to lower right). Then fold the upper left and lower right corners (without filling) over and seal with a little water.
  6. Mix the egg and water then brush over the pastries.
  7. Cook for 12-15 minutes or until well browned on top.
  8. Cool and then serve warm, room temp or cold.

Recipe Notes

The flakiness goes away if you store them, so just know it’s best to eat the pastries fresh made.