If you’re hosting a breakfast or brunch, these Danish can be made ahead of time. Assemble as directed and instead of cooking in the refrigerator, cover with plastic wrap.
* Ingredients :
8 ounces Cream cheese softened
1/3 Cup granulated sugar
2 egg yolks at room temperature
2 soup spoons ricotta cheese at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Zest of a large lemon
2 frozen puff pastry sheets thawed according to the instructions on the package
1 egg beaten with 1 tablespoon of water
Preheaat oven 400 degrees.
Line-baking sheet with parchment-paper
In the bowl of a stand mixer, combine the sugar and softened cream cheese. Beat until smooth.
Add the egg yolks, ricotta cheese, vanilla extract, salt and lemon zest and mix until well combined.
On a lightly floured surface, gently roll out the sheet of puff pastry to smooth out any folds.
Using a sharp knife, divide the puff pastry into four squares.
Place the cream cheese filling on each square of puff pastry, distributing the filling evenly between the squares.
Brush the edges of the puff pastry with egg and fold over the two corners, making sure they overlap.
Brush the top of the puff pastry with the egg and bake for 18 to 20 minutes until golden brown.