Cheese Danish

Steps

• Filling: Beat the cream cheese and sugar until smooth, then beat in the egg yolk, cornstarch, vanilla, and lemon zest if using until completely uniform.

  Tip: The starch and egg are what stop this filling from weeping once baked — don't leave either out for a 'simpler' version.

• Shape: Roll the pastry into a rectangle and cut into 8 squares, about 4 inches each.
• Shape: Fold each corner of every square in toward the centre, then press a well into the middle with your fingers or the back of a spoon. Spoon in about 2 tablespoons of filling.
• Rise: Transfer to a lined sheet, cover loosely, and let puff slightly somewhere cool.
  ⏱ Start 25 min timer
• Bake: Brush the exposed pastry with egg wash and bake at 200°C (400°F) until deeply golden.
  ⏱ Start 20 min timer
• Glaze: If using, whisk the icing sugar and milk and drizzle over the cooled danishes.