Buttery, flaky puff pastry filled with a silky-smooth lemony cottage cheese filling – this simple breakfast Danish is a real treat and is served in under 30 minutes. The key to perfection is Hiland cottage cheese and the zip of fresh lemon. Change it up by blending in a handful of raspberries or sweet, pitted cherries. Recipe and photography by Emily Schuermann, Food for a Year.
Preheat the oven to 400° or the package recommended temperature. Using a rolling pin, roll out the puff pastry dough in order to smooth the creases. Score the edges of 1 sheet of puff pastry dough making a 1” border on all sides (do not pierce the knife all the way through the dough). Place the puff pastry on a rimmed baking sheet and par-bake for 11 minutes. Meanwhile, in the bowl of a food processor, combine all remaining ingredients pulsing to combine (excluding the lemon sugar drizzle).
Once the puff pastry is par-baked, fill the center with the lemon cottage cheese mixture, taking care not to overfill the pastry, and bake for 15 additional minutes or until the center is set.
While the breakfast danish is baking, whisk together the Lemon Sugar Drizzle by combining all drizzle ingredients in a small mixing bowl.
When the breakfast danish is done baking, allow it to cool for 10 minutes. Drizzle with lemon glaze, cut and serve.