Lemon Ricotta Danish

 Simple and delicious Lemon Ricotta Danish that uses puff pastry so it only takes a few minutes to make!    

Lemon Ricotta Danish | www.motherthyme.com

I have fallen in love with this Lemon Ricotta Danish.  I swear I could devour the entire thing.  It is simply ricotta mixed with some sugar, vanilla, lemon zest and a splash of lemon juice and wrapped in a puff pastry.  How easy is that?  It only takes a few minutes to put this together, and about 25 minutes to bake.  Before you know it, you have a delicious danish ready to serve.  Once you try this, you will be amazed how tasty it is.  

Lemon Ricotta Danish | www.motherthyme.com

I have a love for puff pastry.  It is something I always have in the freezer.  I love using it for so many sweet and savory recipes.  Some of my favorites are Roasted Garlic Flatbread and Mixed Berry and Mascarpone Flatbread.  The funny thing is, I actually had planned on sharing another puff pastry recipe today when I created this.  I thought this was perfect for Easter brunch, that I didn’t want to wait.  

With just a few simple ingredients, you can easily create this delicious danish that you will love making again and again.  

Lemon Ricotta Danish | www.motherthyme.com

Lemon Ricotta Danish | www.motherthyme.com

Lemon Ricotta Danish

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings


  • 1 sheet of puff pastry, thawed
  • 1 1/2 cups whole ricotta cheese
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • Zest from one lemon
  • 1/2 teaspoon lemon juice
  • 1 egg
  • 1 tablespoon water


  • 1/2 cup confectioners sugar
  • 12 tablespoons lemon juice


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Unroll and lay puff pastry flat on baking sheet. Using a sharp knife, cut 1 1/2 inch slits 1 inch apart. Do the same on opposite side.
  3. In a medium bowl mix ricotta cheese, sugar, vanilla extract, lemon zest and juice.
  4. Spread in the center of pasty leaving about 2 inch border.
  5. Cross strips over filling, alternating from each side making sure ends overlap.
  6. In a small bowl mix egg and water. Brush over the top of pastry.
  7. Bake on the center rack for about 25 minutes until golden brown.
  8. Allow to cool slightly before adding glaze.


  1. In a small bowl mix confectioners sugar and 1 tablespoon lemon juice. Slowly add a little more lemon juice until mixture is creamy but not runny.
  2. Drizzle on top of pastry.
  3. Store in the refrigerator until ready to serve.

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If you try this recipe, leave a comment below, send me an email, or get in touch with me on Facebook, Twitter or Google + and tell me how you liked it.  I would love to hear from you!  

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  1. I’m making this right now for Easter! So, my ricotta filling is oozing out of the pastry. (And I even had leftover filling!) Do you pinch it shut? I did at the bottom, but the top didn’t have enough to pinch it shut. I’m wondering if there is more than one size frozen pastry and I should have bought a larger one. I’m sure it will taste great anyway!

    1. Hi Deborah! I use Pepperidge Farm Puff Pastry. The ends will definitely ooze out a little which you can easily whip off after it cools. Leaving a 2 inch border at the end also helps with it not oozing out as much. Enjoy and Happy Easter! 🙂

  2. I just made this recipe yesterday and it unfortunately had a somewhat gritty texture to the filling. Flavor was good but the texture was not (to me). I did in fact use confectioners sugar (not granulated) and this is my first time making a Danish recipe. Any ideas on where I went wrong or is it supposed to have that texture inside the Danish? Thanks!

  3. Looks yummy! And I had an instant craving for Danish! Could this be made with something else, other than ricotta? If so, same measurements?

  4. Not sure if my original message went through.
    My Danish broke open and ran all over my sheet pan. Seems like way too much ricotta. Is it the right amount?

    1. Hi Christine, Thanks for taking the time to comment on this recipe. This is the right amount of ricotta and a little will definitely run out during the baking process. To avoid to much running out I usually leave enough room around the edges at least 2 inches and definitely use whole milk ricotta as part-skim ricotta tends to be runnier.

      1. Thank you for the response.
        I did not use part skim ricotta, but did double the recipe to use both pieces of puff pastry. Is this recipe already meant for the two pieces of puff pastry that are in the box?
        I tried to send you a picture of what happened, but it won’t allow me to do it here.
        I would like to make this again, but I am really unsure what I did wrong. My WHOLE sheet pan was covered with filling.

  5. This sounds like a great recipe, but what is, “one sheet of puff pastry”? I have to make the pastry, so what should the measurements be? Thanks!

  6. I had the same problem as some others, way too much filling. Could have filled two sheets of puff pastry with this amount. Did you roll out your pastry to make it larger, there is nothing in your instructions?

  7. What a hit your recipie was. This will be on the menu for Easter. Easy to make great directions. Thank you

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