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Lemon Danish Pastries: A Bright and Crunchy Treat
Youssef Hb

Lemon Danish Pastries: A Bright and Crunchy Treat

Golden, flaky pastries filled with freshly made lemon curd, offering a perfect balance of sweet and tangy. These easy-to-prepare Danish-inspired treats are ideal for breakfast, brunch, or midweek indulgence.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: DESSERTS
Cuisine: Scandinavian-inspired
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Danish pastry dough or store-bought puff pastry dough
  • 1½ cups homemade lemon curd (substitute store-bought if time-sensitive)
  • 1 large egg yolk mixed with ½ tsp water (or 1–2 tbsp aquafaba + ½ tsp water for vegan)
  • Powdered sugar for dusting
  • Lemon glaze (optional: 1 cup powdered sugar + 2 tbsp lemon juice)

Method
 

  1. Preheat oven to 200°C (395°F). Line baking sheets with parchment paper.
  2. Roll out dough to 30x40cm on a floured surface.
  3. Cut 7.5cm rounds using a round cutter. Re-roll scraps to maximize dough.
  4. Indent center of each pastry to create a filling pocket. Brush entire surface with egg wash.
  5. Spoon 1 tbsp lemon curd into each indentation.
  6. Bake at 200°C for 18 minutes, rotating trays halfway for even browning.
  7. Cool slightly, then dust with sugar or drizzle with lemon glaze (powdered sugar + lemon juice mixture).

Notes

Use room-temperature dough for optimal rolling
Make filling pockets exactly 2cm deep to prevent curd overflow
Homemade lemon curd recipe recommended for depth of flavor
Leftovers stay fresh in an airtight container for up to 24 hours