Lemon Ricotta Danish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- 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
Glaze
- 1/2 cup confectioners sugar
- 1–2 tablespoons lemon juice
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
- 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.
- In a medium bowl mix ricotta cheese, sugar, vanilla extract, lemon zest and juice.
- Spread in the center of pasty leaving about 2 inch border.
- Cross strips over filling, alternating from each side making sure ends overlap.
- In a small bowl mix egg and water. Brush over the top of pastry.
- Bake on the center rack for about 25 minutes until golden brown.
- Allow to cool slightly before adding glaze.
Glaze
- 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.
- Drizzle on top of pastry.
- Store in the refrigerator until ready to serve.