Ingredients: |
Ingredients: 8 oz cream cheese, at room temperature
⅓ c sugar
2 extra large egg yolks, at room temperature
2 T ricotta cheese
1 tsp pure vanilla extract
¼ tsp kosher salt
1 T grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 T water, for egg wash
|
Directions: |
Directions:Preheat the oven to 400º. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt and lemon zest. Mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10x10 inch square. Cut the sheet into quarters with a sharp knife. Place a heaping T of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. |
This recipe for Easy Cheese Danish is from