Cheese Danish
Total: 45 min
Prep: 10 min
Inactive: 15 min
Cook: 20 min
Yield: 8 Danish
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a bowl, use an electric mixer with a paddle attachment to cream together the cream cheese and sugar on low speed until smooth. Keeping the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest, mixing until just combined. Be careful not to whip the mixture.
Unfold one sheet of puff pastry onto a lightly floured surface and roll it out slightly with a floured rolling pin to form a 10 by 10-inch square. Cut the sheet into four equal squares. Place a heaping tablespoon of the cheese filling in the center of each square. Brush the edges of each pastry with egg wash, then fold two opposite corners toward the center, overlapping them slightly to seal. Brush the tops with egg wash and place the pastries on the prepared baking sheet. Repeat with the second sheet of puff pastry. Refrigerate the pastries for 15 minutes.
Bake for about 20 minutes, rotating the pan once, until the pastries are puffed and golden brown. Serve warm.
Prep: 10 min
Inactive: 15 min
Cook: 20 min
Yield: 8 Danish
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a bowl, use an electric mixer with a paddle attachment to cream together the cream cheese and sugar on low speed until smooth. Keeping the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest, mixing until just combined. Be careful not to whip the mixture.
Unfold one sheet of puff pastry onto a lightly floured surface and roll it out slightly with a floured rolling pin to form a 10 by 10-inch square. Cut the sheet into four equal squares. Place a heaping tablespoon of the cheese filling in the center of each square. Brush the edges of each pastry with egg wash, then fold two opposite corners toward the center, overlapping them slightly to seal. Brush the tops with egg wash and place the pastries on the prepared baking sheet. Repeat with the second sheet of puff pastry. Refrigerate the pastries for 15 minutes.
Bake for about 20 minutes, rotating the pan once, until the pastries are puffed and golden brown. Serve warm.