Go Back
+ servings
Print
Easy Lemon Pinwheel Danish - using frozen puff pastry

Easy Lemon Pinwheel Danish – using frozen puff pastry

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.