Let’s have a round of applause for Val of More Than Burnt Toast for taking October’s BRC by referring the most people to the BB blog! If you remember correctly, Val was recently our 100th member (now #79 due to a number of people leaving the group) and since she joined in August, she has managed to send a large number of people our way. If you didn’t have a chance to check out Val’s blog last month, you should definitely hop over there today.
For her October BRC recipe, Val has chosen Ina’s Easy Cheese Danish. This recipe is not actually listed on the FoodNetwork website (for whatever reason) but comes from Barefoot Contessa at Home, page 218. Please post this recipe on Thursday October 16th.
For those of you who do not own the book, the recipe is posted below. And since this is the perfect recipe for it, I’m going to encourage (not required of course) add-ins – fruit, nuts, etc. Have fun with this one!
Easy Cheese Danish
- 8 oz cream cheese at room temperature
- 1/3 cup sugar
- 2 extra large egg yolks, at room temperature
- 2 T ricotta cheese
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1/2 – 1 T grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Place the cream cheese & sugar in bowl of an electric mixer fitted with paddle attachment and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!
- Unfold one sheet of pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10×10 inch square. Cut the sheet into quarters. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the puff pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.