The other day I read a blog post that melted my heart and inspired me all in one shot. That’s not an easy task for someone as cynical as I tend to be. I created a recipe for a fried Parmesan Crusted Potato Cake that a good blogging friend was inspired to try and even make it her own as Panko Crusted Potato Cake with Pan Fried Chicken and Garlic Lemon Caper Sauce. Sounds delish right? Well, it looks even better and while sharing the recipe Trisha got to talking about being inspired by other bloggers.
Well, today I was inspired to pay it forward. Jennifer of Mom Spotted shared this really easy recipe for an Easy Cheese Danish and then I saw this beautiful recipe for Mini Meyer Lemon Bundt Cakes. I’ve never had a Meyer Lemon before but seeing that recipe told me I just had to try one. They’re a special lemon thought to be a cross between a lemon and tangerine but honestly, I don’t care, they’re just tasty and my local grocery store happened to have bags of them available today.
So I set out to mix the flavors of the Meyer Lemon and that Cheese Danish and create something magical.
Thus, the Lemon Orange Cream Cheese Danish was born in my kitchen.
I have no other danish to compare this to because well, it’s the first one I’ve ever had. I think I tried a store bought one once but if memory serves me correctly it hit the garbage can rather quickly. This one however will quickly go from plate to mouth and leave you wanting more. The filling itself is good enough to eat with your finger … no pastry needed.
- 1 tube Pillsbury crescent dough
- 1 8-oz. package cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- zest of 1 large navel orange
- zest of 1 Meyer lemon
- 1 tablespoon butter, melted
- 1-1/2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon Meyer Lemon juice, fresh squeezed
- 2 tablespoons Navel Orange juice, fresh squeezed
- ½ tablespoon of lemon and orange zest, each
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a small mixing bowl combine cream cheese, sugar, vanilla extract, flour and lemon/orange zest.
- Spread the crescent dough over the parchment paper and with your fingers, pinch the seams closed nice and tight.
- Spread the cream cheese mixture over the center, leave about an inch on both ends and 3 inches on either side.
- Cut thick, diagonal strips down the long-side of the dough, on both sides.
- Fold the ends of dough over the mixture.
- Alternating left to right, fold the dough strips over the center creating a braided pattern.
- Brush the melted butter over the dough and bake on the center wrack for 18 – 22 minutes.
- Set aside to cool.
- In a small bowl, whisk together the powdered sugar, heavy whipping cream, lemon juice, orange juice and zest.
- Drip the glaze over the warm danish and serve.