Easy Cheese Danish
This recipe provides an easy method to create delectable cheese danishes using store-bought puff pastry and a rich, creamy filling of cream cheese, ricotta, and lemon zest. Simple to assemble, these pastries bake up beautifully golden and flaky, offering a delightful sweet treat perfect for breakfast or brunch, especially when served warm.
Equipment
- 1 Electric Mixer With paddle attachment
- 1 Sheet Pan Large
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Sharp Knife
Ingredients
Main
- 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
Instructions
- Preheat the oven to 400 degrees 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. With the mixer still 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 filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
Notes
Ensure all dairy ingredients (cream cheese, egg yolks, ricotta) are at true room temperature for a perfectly smooth, lump-free filling. Over-whipping the cheese mixture can incorporate too much air, leading to a less dense, almost soufflé-like texture, so mix just until combined. For the puff pastry, handle it quickly and keep it as cold as possible; warmth makes it sticky and difficult to work with, impacting its flaky layers. When baking, avoid opening the oven door unnecessarily, as sudden temperature drops can cause the pastry to deflate. A light brushing of egg wash provides that beautiful golden sheen.