Yuzu Black Sesame Danishes

Preparation

Make yuzu curd

Combine the sugar, yuzu juice, eggs, egg yolk, and salt in a saucepan, and whisk over medium-low heat. Once the sugar begins to dissolve, add the butter one tablespoon at a time, stirring constantly. Continue cooking the curd until thickened to coat the back of a spoon. Remove from heat and strain through a fine mesh sieve. Set aside to cool.

Make black sesame cream

Grind the black sesame seeds into a fine powder in a spice grinder. Pour the black sesame powder into a mixing bowl, and add the cream cheese, powdered sugar, salt, and milk. Whisk until smooth and well-combined. Set aside.

Assemble the danishes

Preheat the oven to 400° degrees and line a baking sheet with parchment paper. Set aside. 

Roll 1 sheet of thawed puff pastry into a 12-inch square. Cut the square into 9 4-inch squares and place them onto the lined baking sheet. 

Brush each square of pastry with egg white, and fold in all four corners of each square towards but not reaching the center. 

Scoop about 1½ tablespoons black sesame cream into the center of each pastry, slightly smoothing and flattening into a 3-inch circle. 

Bake for 15 minutes or until the pastry is golden brown. 

Allow danishes to cool slightly. The spoon 1 tablespoon of yuzu curd into the black sesame cream cheese well and sprinkle with black sesame seeds to garnish.