Cream Danish Pastry

Ingredients :
Puff pastry - 1 sheet ( available at modern bazar   )

Ingredients for filling:
Cream cheese - 4 ounce - 3 tbsp ( room temperature ),
Sour cream - 1 tbsp ( room temperature ),
Egg  yolk - 1 ,
Lemon zest - 1 tsp ( grate the outer yellow part of the lemon ),
Vanilla essence - 1 tsp ,
White sugar - 3 tbsp ( i powdered it since the crystals were big ),
Egg wash - beat egg white with 1 tsp of water ,
Icing sugar to dust the pastry .

Method -
Preheat oven to 207 C or 400 F.
Take a baking tray and spread parchment paper or butter paper  .

Take out puff pastry sheet from the freezer and leave it for 40 minutes  to thaw or keep in the fridge from the freezer for  few hours .Since the temperature is rising we have to make sure that the puff pastry sheet is cold enough so that butter does not come out .

Make the filling while the sheet is in the fridge .
Take a bowl and put 3 tbsp of cream cheese and beat for few seconds till it soften .
Add  sour cream ,egg yolk ,sugar ,vanilla essence and lemon zest .

Use a whisk to beat the cream filling .

Whisk for few minutes till you get a creamy texture .Keep aside .

Spread some flour on the counter and roll the pastry sheet with the rolling pin .

Dust  the rolling pin with flour  from time to time so that the sheet is firm and if you see the dough soft sprinkle flour .
Spread the sheet to 10 by 10 inches .

Make a cut in the center of the sheet from both sides .

Divide the sheet into two from both sides and make 4 squares ( 5 x 5 inches )

Spoon 1 tbsp of the cream cheese filling at the center of each square .

 Brush the edges  of each square with egg wash .
Take opposite  end of each square and overlap them and press a little  .As you fold brush the side  with egg wash so that they are glued and do not open while baking .
Transfer the pastry to the baking tray keeping  1 inch  distance apart from each other .

Cover  and keep in the fridge for 30 minutes .

After 30 minutes take out the tray  from the fridge and brush the top with egg wash and put in the oven to bake for  25 minutes .

After 25 minutes the crust of the pastry will be golden brown than it is ready to be take out from the oven .
Leave the tray to cool for 5 minutes .
Transfer the cream cheese pastry to wire rack with the parchment paper  to cool .
Dust the top with icing sugar .

Enjoy cream danish with a hot cup of coffee .
Best when you have it fresh and slightly warm  .
Makes 4 

Note - If you use the puff pastry dough from modern bazar you have to roll it  6 times  and make paper folds before the final roll .Between each spread  and fold  you need to keep the dough to set and cool for  30 minutes in the fridge  .