Cream Cheese Danish
found in Baking - Pastries
Prep: 30 minutes
Cook: 15 minutes
This quick and easy cream cheese danish starts with store-bought crescent roll dough, and can be made, start to finish in under 30 minutes.
- 225g cream cheese
- 75g caster sugar
- 2 egg yolks
- 2 tbsp ricotta
- 1 tsp vanilla extract
- 1⁄4 tsp salt
- 1 tbsp lemon zest, grated
- 2 slice(s) puff pastry, defrosted
- 1 egg, beaten
Preheat the oven to 205°C / 185°C (fan oven) / 400°F / Gas Mark 6. 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
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin. 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.