Tart Lemon Peel and Cheese Danishes

These were a huge hit at home although I must admit I left out the candied Lemon Peel.  Either way these are an easy way to make Danishes and are delicious.  From Food and Drink Holiday 2014.

2 lemons
2 cups granulated sugar, divided
1/2 cup water
1 block (225 g) cream cheese, at room temperature
1 tsp all purpose flour
1/2 tsp vanilla extract
2 eggs
1 pkg (397 to 454 g) store bought puff pastry, defrosted.

• Using a vegetable peeler, pull long strips of peel and pith from one end of lemon to the other.  Cut into strips about 1/4 inch thick.  Bring a saucepan filled with water to a boil.
• When boiling add peel.  Cook for 1 minute.  Using a slotted spoon, remove to a bowl of cold water.  Repeat this step 2 more times.
• Pour 1 cup sugar and 1/2 cup water into a medium saucepan.  Set over medium heat.  Heat until sugar dissolves.  Add peel. Simmer until lemon is tender and mixture is syrupy, about 10 minutes.  Using a slotted spoon, remove peel to a rack.  Let cool completely.  When cool, place 1/2 cup sugar in a small bowl.  Add peel and turn to evenly coat.  Remove to a lightly oiled rack set over a baking sheet.   Let cool and dry for at least 3 hours or overnight.
• Finely chop half of lemon peel.  Place cream cheese in a bowl.  Using a stand mixer or a hand mixer, beat until smooth.  Add all purpose flour, vanilla, 1 egg and remaining 1/2 cup sugar.  Beat on low speed until evenly mixed.  Add chopped peel.  Beat until evenly mixed.
• Using a floured rolling pin, roll out half of pastry over a lightly floured counter until 12 x 12 inch square.  Cut into 4.  Repeat with remaining piece of pastry.  Arrange pastry squares over 2 parchment lined baking sheets.  Divide and spoon cream cheese mixture over centre of each.  Beat remaining egg in small bowl with a little water.  Brush over edges of pastry.  Working 1 pastry square lift 2 opposite corners and pinch together over cream cheese.  Repeat with remaining pastries.  Refrigerate for 30 to 60 minutes until chilled and firmed up.
• Preheat oven to 400F.
• Brush pastry tops with egg wash.  Bake in centre of preheated oven until pastry is golden, about 16 to 20 minutes.  Carefully press a few pieces of candied lemon peel into tops of warm pastries. Serve warm or at room temperature.