Danish is a simple sweet pastry filled with cheese.
Votes: 2
Time: 45 min.
Complexity: easily
Quantity: 8 pcs.
Complexity: easily
Quantity: 8 pcs.
Even if you have absolutely no baking experience, you'll be able to make these puff pastries with flying colors. They'll also taste just like those from a pastry shop. To bake, you'll need ready-made puff pastry, which can be found in almost any supermarket. Roll it out, cut it into squares, and fill each square with a filling made from a mixture of cream cheese, ricotta, and sugar, similar to a delicious cottage cheese filling. To prevent the filling from running during baking, add egg yolks to the filling, and lemon zest will give the pastries a delicious, light citrus flavor. Overlap two opposite corners of each square and bake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 240 g of cream cheese at room temperature
- 1/3 cup sugar
- 2 large egg yolks at room temperature
- 2 tbsp ricotta
- 1 tsp vanilla extract
- 1/4 teaspoon coarse salt
- 1 tbsp grated lemon zest (2 lemons)
- 2 sheets (1 package) frozen puff pastry, thawed
- 1 egg, beaten with 1 tbsp water, for greasing
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until smooth. Without increasing the mixer speed, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix. Do not overbeat!
- Unroll 1 sheet of puff pastry on a lightly floured board and lightly roll it out with a floured rolling pin to form a 25 x 25 cm square. Using a sharp knife, cut the dough into 4 pieces. Place a heaping tablespoon of cheese filling in the center of each of the 4 squares. Brush the edges of each piece of dough with the egg mixture and fold the 2 opposite corners toward the center, brushing them with egg to seal. Brush the entire surface of the dough with the egg mixture. Place the envelopes on the prepared baking sheet. Repeat with the second sheet of puff pastry and refrigerate for 15 minutes.
- Bake for about 20 minutes, rotating the pan halfway through, until the puff pastries are puffed and golden brown. Serve warm.
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