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CHEESE DANISH CONTESSA

8 oz. cream cheese room temp.’
l/2 cup sugar
2 extra large egg yolks room temp.
2 tbsps. ricotta cheese
l tsp. vanilla
l/4 tsp. salty
l tbsps. grated lemon zest
2 sheets (k box) frozen puff pastry defrosted
l egg beaten with l tbsps. of water for egg wash
Heat oven 400. Line a sheet pan with parchment paper. Plkace cream cheese and sugar in electric mixer and cream together at low speed until smooth. With mixer syill on slow add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined – don’t whip.sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss
Unfold one sheet of pastry on lightly floured board and roll it skightly with a rolling pin until it is l0xl0″ square. Cut the sheet into quarters with sharp kbife. place a heaping tbsps,. of cheese filling into middle each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlappibg thge corbers iof each pastry so they firmnly stick together. Brush the top of pastry wityh egg washj. place pastries on prepared pan. Repeat with the second sheet of pastry and refrigerate the filled danish for l5 minutes. Bake the pastries for about 20 mins, rotating the pan once during baking until puffed and brown. Serve warm. (If you make these in advance reheat them in 350 oven for 5 mins.
Makes 8

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https://recipes.connorbowen.com/recipe/cheese-danish-contessa/