Someday I will go for it and make puff pastry from scratch, but the whole point of these Danish is ease. Just roll out the sheets, mix up some filling, and wrap them up. These flaky pastries are an easy way to start a Saturday morning feeling like you treated yourself to something special.
If you happen to have any left over you can keep them in the fridge. When chilled, it’s as if you have your own little pastry wrapped cheesecake.
easy peasy cheesy danish
adapted from Ina Garten
8 oz. cream cheese, softened
1/3 cup sugar
2 egg yolks
2 Tablespoons ricotta cheese
1 teaspoon vanilla
1/4 teaspoon salt
1/2 Tablespoon lemon juice
2 sheets (1 box) puff pastry, thawed
1 egg beaten with 1 Tablespoon of water, for egg wash
Preheat oven to 400 degrees.
Blend the cream cheese and sugar in a mixer on low until smooth. Add egg yolks, ricotta, vanilla, salt, and lemon juice and mix until just combined.
Unfold one sheet of puff pastry onto a lightly floured surface and roll until it’s a 10 x 10 square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of the cheese filling into the middle of each of the squares. Brush the border of each pasty with egg wash and fold two opposite corners into the center, brushing and overlapping the corners of each pastry so they stick together. Brush the to with egg wash and place on a parchment lined baking sheet. Repeat with second sheet of puff pastry. Refrigerate the filled Danish for 15 minutes, then bake for 20 minutes.
Tags: breakfast, brunch, cream cheese, Danish, puff pastry
Yum, these look delicious. When I was little and I visited my grandparents, they would get one of those Entemann’s cheese danishes; I loved them! This sounds like something I’ll have to try…and it’s not too different from the cheese blintzes I made today.
Julia – Thanks. The puff pasty gives a fun twist to traditional danish. I think you will love them too.