Lemon Passionfruit Cream Danish
Bright, tangy, and irresistibly creamy, this Lemon Passionfruit Cream Danish is a true showstopper. Flaky puff pastry is filled with a luscious cream cheese mixture and topped with Barker’s Lemon Passionfruit Dessert Sauce for a burst of tropical flavor. Finished with a sprinkle of raw sugar and a dusting of icing sugar, these golden pastries are perfect for brunch, afternoon tea, or a sweet treat that feels like sunshine on a plate.
By Barker's
Ingredients
- 1/2 cup Barker's Passionfruit Lemon Dessert Sauce
- 8 ounce cream cheese, softened
- 1/2 cup icing sugar
- 1 tsp Vanilla extract
- 1 Egg yolk
- 2 Defrosted puff pastry sheets
- 1 egg, beaten
- 1/4 cup Raw Granulated Sugar
Method
- Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
- In a medium bowl, beat together the cream cheese, icing sugar, vanilla, and egg yolk until smooth and creamy.
- Roll out the puff pastry and cut out 8 circles (about 8–9cm wide). Transfer to the baking tray.
- Use a small cutter to lightly score a smaller circle inside each one, about 1 cm from the edge.
- Brush the outer edge with egg wash and sprinkle with raw sugar.
- Spoon the cream mixture into the centre of each pastry, spreading it within the scored circle. Add a small dollop of Barker’s Lemon Passionfruit Dessert Sauce in the middle.
- Bake for 16–18 minutes or until puffed and golden.
- Let cool for 10–15 minutes, then spoon 1–2 tablespoons of Barker’s Lemon Passionfruit Sauce into the centre of each danish.
- Dust with powdered sugar before serving.
- Enjoy!
