Fun with Puff Pastry - Part 5

Okay...dessert time! 

Cheese Danish

2 packages (4 sheets) puff pastry - thawed in the refrigerator

1 egg beaten in a bowl

8 ounces cream cheese at room temperature

1/2 cup sugar

2 tablespoons ricotta cheese

1 teaspoon vanilla extract

1/4 teaspoon Kosher salt

2 extra large egg yolks at room temperature (or 3 medium sized egg yokes)

1 tablespoon grated lemon zest (use 2 lemons)

Preheat oven to 400 degrees Farenheit.  Zest the lemons!

Mix cream cheese and sugar in a bowl on low speed.  Add egg yolks, ricotta cheese, salt, vanilla and lemon zest and continue mixing on low speed.  DO NOT WHIP MIXTURE!

Roll out one pastry sheet on a lightly floured surface and cut into quarters.  

Place a heaping tablespoon of the mixture in the middle of each puff pastry quarter. 

Brush the perimeter with egg wash.

Fold the opposite corners together.  Brush with egg wash again and place on a cookie sheet covered in parchment paper.  Repeat with each pastry sheet.  Refrigerate for 15 minutes before baking at 400 degrees for 10 minutes.  Rotate pans and bake an additional 10 minutes or until puffed and golden brown.

Serve warm!!!! 

These are really rich and are excellent with some tea or coffee. 

Well, I hope you enjoyed these recipes using puff pastry from my uncle (pictured below.)  He's not a professional cook, he just enjoys preparing wonderful food and there's nothing wrong with that! 

As Keith would say, "It doesn't get any better than this!"