Lemon Ricotta Danish

• Vegetarian

• Produce

  • 1 Lemon, Zest from

• Refrigerated

  • 1 Egg

• Condiments

  • 3 1/2 tsp Lemon juice

• Baking & Spices

  • 3/4 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1 1/2 cups Ricotta cheese, whole

• Liquids

  • 1 tbsp Water

Found on motherthyme.com

Description

Ingredients

• 1 sheet of puff pastry, thawed
• 1½ cups whole ricotta cheese
• ⅓ cup confectioners sugar
• ½ teaspoon vanilla extract
• Zest from one lemon
• ½ teaspoon lemon juice
• 1 egg
• 1 tablespoon water
• ½ cup confectioners sugar
• 1-2 tablespoons lemon juice

Directions

• 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 1½ 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.
• 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.