Ingredients
- 8 ounces cream cheese, at 70 degrees
- 1/3 cup sugar
- 2 extra-large egg yolks, at 70 degrees
- two tablespoons ricotta cheese
- 1 teaspoon pure vanilla flavoring
- 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
Directions
Preheat the oven to 400 levels F. Line a sheet pan with parchment paper.
Put the cream cheese and sugar within the bowl of the electric mixer fitted having a paddle attachment and cream them together on low speed until smooth. Using the mixer still on low, add some egg yolks, ricotta, vanilla, salt, and lemon zest and blend until just combined. Don't whip !
Unfold 1 sheet of puff pastry onto a gently floured board and roll it slightly having a floured moving pin until it is a 10 by 10-inch square. Cut the sheet into quarters having a sharp knife. Convey a heaping tablespoon of cheese filling into the center of each one of the 4 squares. Brush the border of every pastry with egg wash and fold 2 opposite corners towards the center, brushing and overlapping the corners of every pastry so that they firmly stick together. Brush the top pastries with egg wash. Put the pastries around the prepared sheet pan. Repeat using the second sheet of puff pastry and refrigerate the filled Danish for fifteen minutes.
Bake the pastries for around twenty minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
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