EASY CHEESE DANISH

EASY CHEESE DANISH image

Yield 8 Danish

Number Of Ingredients 10

8 oz cream cheese, at room temp.
2/3 c. Sugar
2 extra-large egg yolks, at room temp.
2 Tbsp. ricotta cheese
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 Tbsp. grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 Tbsp. water, for egg wash
(optional - grated almond paste)

Steps:

Preheat oven to 400 F. 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. Add grated almond paste if desired. With the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and 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 10 by 10 inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon 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 fille Danish for 15 mins. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. Glaze: 1/2 c. Powdered Sugar 3-4 Tbsp. of Milk 1/2 tsp. almond extract