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Easy Lemon Pinwheel Danish

Lemon curd and frozen puff pastry is all you really need to make these impressive and beautiful lemon pinwheel danish. They are a delicious and impressive addition to a weekend brunch.

Easy Lemon Pinwheel Danish - using frozen puff pastry

Easy Lemon Pinwheel Danish – using frozen puff pastry

If you make the lemon curd the day before, these will take only minutes to prepare. I actually prepare them the night before and wrap my baking sheet in plastic wrap so I can pop them into a hot oven first thing in the morning. Puff pastry is always best when it is very cold before going into a hot oven.

Chilling the pastry and preheating the oven fully are keys to getting the best out of your puff pastry. All butter frozen puff pastry is perfectly good to use; very few people have the time or skill necessary to produce this super flaky pastry, so make no apologies for using it.

Making a good lemon curd is a very useful skill and it takes no time to perfect your technique. Keep stirring and don’t use too high a heat and you will be making it like a pro in no time. Any leftover lemon curd can be served on toast or folded into whipped cream and served with seasonal berries or fruit salad.

Easy Lemon Pinwheel Danish - using frozen puff pastry

Easy Lemon Pinwheel Danish – using frozen puff pastry

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4 from 1 vote
Easy Lemon Pinwheel Danish - using frozen puff pastry
Easy Lemon Pinwheel Danish – using frozen puff pastry
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Using pre-made frozen puff pastry makes these lemon danish so quick and easy to prepare. They make a very impressive addition to your weekend brunch.
Course: Breakfast/Brunch
Cuisine: North American
Servings: 8 lemon danish pastries
Author: Barry C. Parsons
Ingredients
  • One 1 pound package of frozen puff pastry thawed
For the lemon curd
  • 3 egg yolks
  • 6 tbsp sugar
  • Zest and juice of 1 lemon
  • 3 tbsp butter
Instructions
To make the lemon curd
  1. Mix together the egg yolks, sugar, lemon juice and zest in a small saucepan and cook over medium heat stirring constantly with a wooden spoon until mixture thickens. Remove from heat and stir in the butter one tbsp at a time.
  2. If you prefer you can run the curd through a fine sieve to remove the lemon zest for a milder lemon flavor. I never do though because the more lemony the better for me. (Lemon curd is great on your morning toast too.)
  3. To assemble the pinwheels, cut the dough into 5 inch squares and place on a parchment lined baking sheet. Using a knife or kitchen scissors, make a 1 ½ inch cut at each corner of the dough, diagonally toward the center of the danish. Spoon a teaspoon of lemon curd in the center of each square of dough.
  4. Gather every second point of dough, bringing it to the center of the Danish. Press these 4 corners together slightly. Brush the pastry with the egg wash and sprinkle with the granulated sugar. Bake in a preheated 375 degree F oven for 20- 25 minutes or until puffed up and evenly golden brown. Cool for at least 10 minutes and serve.
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Recipe Rating




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Emily

Tuesday 9th of June 2020

I just made these and OH MY GOSH they are so delicious and surprisingly easy! I only had 400g of puff pastry instead of the suggested 454g, but it still worked amazingly - I would definitely recommend! The lemon curd is so delicious with the flaky crust, and the pinwheel looks so amazing. Awesome recipe!

Fran Russell

Tuesday 18th of July 2017

The recipe notes say the recipe makes 8 servings, but it appears from the instructions that you cut each (I assume) piece of thawed frozen dough into 5 squares., so 10? Nevertheless, will give it a go today! Love anything lemon, and I have the ingredients on hand!

marilyn

Thursday 10th of July 2014

made them and they were delicious. Looked just like your picture. Thankyou.

Daziano

Friday 2nd of November 2007

That looks so yummy!

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