Lemony Cottage Cheese Breakfast Danish
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.
Print Recipe-
Prep Time
30 Minutes -
Cook Time
30 Minutes -
Servings
6
Ingredients
Puff Pastry
- 1 sheet puff pastry thawed to package instructions
- 6 oz (2/3 c) Hiland whole milk cottage cheese
- 1 egg yolk
- 2/3 c powdered sugar
- 2 T pure maple syrup
- 1 lemon, zested and juiced (2 t zest + 4 T juice)
- 1/2 t kosher salt
Lemon Sugar Drizzle
- 1 c powdered sugar
- 2 t lemon juice
- 1 t lemon zest
Directions
- 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.
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