Easy Cheese Danish

This is another of Ina Garten’s recipes. I take the puff pastry out of the freezer the night before, and the cream cheese out the minute I get up so that they will be ready to go by the time I get dressed and in the kitchen. The little hint of lemon in these makes them, and they are far better than any danish you can buy at the supermarket.

Servings: 8

Ingredients:

• 8 oz. cream cheese, at room temperature

• 1/3 c. sugar

• 2 eggs, separated

• 2 T. ricotta cheese

• 1 t. pure vanilla extract

• 1/4 t. salt

• 1 T. lemon zest (about 2 lemons)

• 2 sheets puff pastry, defrosted

Instructions:

1. Preheat over to 400 degrees. Line a sheet pan with Silpat or parchment paper.

2. Mix cream cheese and sugar in a mixer until smooth. Add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. Don’t whip.

3. Unfold 1 sheet of puff pastry onto lightly floured board. Cut into quarters.

4. Place a heaping tablespoon of cheese filling into the middle of each of the 4 quarters. Brush the borders with egg whites mixed with 1 t. water.

5. Fold 2 opposite corners to the center, overlapping the corners and making sure they firmly stick together, then brush the top of the pastries with the egg wash. Repeat with second sheet of pastry.

6. Refrigerate for 15 minutes

7. Remove from fridge and bake for 20 minutes or until puffed and brown. Serve warm.