- Shape and Fill:
Preheat oven to 350°F (175°C). Once the rolls have doubled in size, remove any covering. Use your fingertips to gently press an indentation into the center of each roll, creating a well for the filling. Spoon approximately 1 tablespoon of the cream cheese mixture into each indentation. Top with 1 teaspoon of lemon curd or raspberry preserves. - Apply Egg Wash:
Lightly brush the outer edges of each danish with the beaten egg to promote a golden, glossy finish. - Bake:
Bake the danishes in the preheated oven for 15–20 minutes, or until the edges are lightly golden brown and the centers are set. Rotate the baking sheets halfway through if needed for even browning. - Cool and Glaze:
Let the danishes cool on the baking sheets for about 5 minutes. Meanwhile, prepare the icing by whisking together powdered sugar, 4 tablespoons of milk, and vanilla extract in a small bowl. Add more milk as needed to achieve your desired drizzle consistency. If the glaze becomes too thin, add more powdered sugar to thicken. - Finish and Serve:
Drizzle the icing over the slightly cooled danishes. Serve warm or allow them to cool to room temperature. These pastries are best enjoyed within 1–2 days and can be stored covered at room temperature or refrigerated.
See more on the next page
Advertisement
