Flaky Cheese Danish
You know that craving you get when you want that perfect bakery danish? Flaky and filled with sweet cream? I am sad to say we don’t have many bakeries here filled to the brim with scrumptious pastries. Luckily I do have the patience to make them myself. They aren’t hard – just a little prep work involved – but so worth it. You could fill these with a variety of fillings – fruit or chocolate. My favorite is the cheese version. Check out these easy steps to making these yummy danish!
First you start with a box of frozen puff pastry. Let it defrost and then roll it out to a 10″ x 10″ square. Then cut it into 4 squares.
Then put a dollop of cheese mixture in the middle of each square.
After you put the egg wash around the edges – fold one edge to the middle. Then the other edge to the middle.
Then I carefully scoop them off the board with a metal spatula and place on silpat or parchment paper on my cookie sheet.
See?! You can so do that too!!
Cheese Danish Recipe
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 2 egg yolks, at room temperature
- 4 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- zest of 1 lemon
- 2 sheets frozen puff pastry, defrosted
- 1 egg beaten with few drops of water, for egg wash
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or silpat.
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.
Roll out 1 sheet of puff pastry onto a lightly floured board to a 10 by 10-inch square. Cut the sheet into quarters with a pairing 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 corners to the center, one at a time. 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 or room temp. Based on recipe from Ina Garten.
Tags: cheese danish