On a whim I decided to roll through the 150+ recipes I have bookmarked and came across one where I magically had all the ingredients for.
That usually doesn't happen by the way. I'm almost always short an egg which I never realize until I'm adding them into the already wet batter, while my kids are down for nap.
Irregardless, after a quick run though the SHORT ingredient list- I had it all! I'm thrilled that I did. These babies had been on my radar for a while, and for some reason I always thought that I couldn't cut it. I mean - danish- sounds so fancy. I don't know if I can do fancy.
While they didn't turn as fancy as I'd have liked (I think next time I make them- and I'll make them again- my poor waistline) I'll fold them differently. All four corners together. I loved how the cheese filling oozed, and the puff pastry was so flaky. I wish I'd made them yesterday afternoon so my Husband could have taken them to work with him. I see them sitting on the counter over there. I already had one for breakfast.
I'll be venturing on to making them with different fillings...while I don't care for fruit ones, my Husband does, so I see an apple in the future (hello Fall!) and a pecan filled one. Anywho- if you find puff pastry on sale pick up a few extra boxes to store in the freezer and whip these babies up for super simple, showstopping occasions.
Easy Cheese Danish printable
(adapted from Ina Garten)
* 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
* 1/8 teaspoon salt
* zest of one small lemon
* 2 sheets (1 box) frozen puff pastry, defrosted
* 1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of your 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 surface. Cut the sheet into quarters with a pizza cutter. 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. Best served warm.
These ARE super easy and the taste hits the spot!
8 hours ago