Side Pannel
Cream Cheese Danish-II
Cream Cheese Danish-II
- Recipe Submitted by Apple Girl on 04/18/2014
Category: Cheese, Desserts
Ingredients List
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon flour
- Zest of one lemon
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
- Powdered sugar for dusting
Directions
Place the cream cheese and sugar in the bowl cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip.
Unfold puff pastry onto a lightly floured work surface and roll it slightly with a floured rolling pin until it”™s about 9 inches by 9 inches. Cut each sheet into quarters with a sharp knife. Take a cookie dough scoop and fill each square in the center with about a tablespoon of mixture. Do this twice and the mixture should be evenly placed among the 8 squares. Take the egg and water and beat together to make an egg wash. Brush the border of each pastry with egg wash and fold two of the opposite corners to the center and pinch together, brushing and overlapping the corners of each pastry so they firmly stick together. Place the pastries on a sheet pan lined with parchment paper or a silpat mat. Refrigerate the danish for about 30 minutes before baking. Preheat the oven to 400 degrees. Before placing the danishes in the oven, coat the top of the pastries with the egg wash. Bake for about 20 minutes until puffed and golden brown, rotating the pan once during baking. Remove from the oven and dust with powdered sugar. Allow danishes to cool for a few minutes but serve warm. Enjoy!
Unfold puff pastry onto a lightly floured work surface and roll it slightly with a floured rolling pin until it”™s about 9 inches by 9 inches. Cut each sheet into quarters with a sharp knife. Take a cookie dough scoop and fill each square in the center with about a tablespoon of mixture. Do this twice and the mixture should be evenly placed among the 8 squares. Take the egg and water and beat together to make an egg wash. Brush the border of each pastry with egg wash and fold two of the opposite corners to the center and pinch together, brushing and overlapping the corners of each pastry so they firmly stick together. Place the pastries on a sheet pan lined with parchment paper or a silpat mat. Refrigerate the danish for about 30 minutes before baking. Preheat the oven to 400 degrees. Before placing the danishes in the oven, coat the top of the pastries with the egg wash. Bake for about 20 minutes until puffed and golden brown, rotating the pan once during baking. Remove from the oven and dust with powdered sugar. Allow danishes to cool for a few minutes but serve warm. Enjoy!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
