Cheese Danish Recipe

Beat cream cheese until fluffy; beat in granulated sugar, egg yolks, flour, lemon rind and vanilla.

On lightly floured surface, roll out dough into 18- x 15-1/2-inch/46 x 39.5 cm rectangle; with tip of sharp knife, cut into 12 same-size squares. Beginning and ending about 3/4-inch/2 cm from each corner, spoon 3 tbsp/45 mL of the cream cheese mixture in single diagonal line across each square; fold one remaining corner over filling, brush with some of the egg, fold over last corner and press gently to seal, then transfer to parchment paper–lined baking sheet. Repeat with remaining squares; cover with tea towel and let rise at room temperature for 30 minutes.

Carefully avoiding filling, brush egg over pastry; sprinkle with coarse sugar. Bake in centre of 400F/200C oven until pastry is golden, about 15 minutes. Let cool on pan on rack. Serve at room temperature.

Makes 12 pastries.