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  #1  
Old 04-29-2018, 01:57 PM
ChowderMan ChowderMan is offline
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Default Lemon Ricotta Danish

this is a Lemon Ricotta Danish from
http://www.motherthyme.com/2014/04/l...ta-danish.html

with minor variation.
- I added nuked-to-warm peach marmalade on the ricotta for jazz
- I didn't use the egg wash or the glaze - subbed water spritz&gran. sugar sprinkle

notes
- this is a duck simple dish - one bowl, whisk together, spread.
- one 15 ounce by wt fat free ricotta pkg is more like 1.75 cups vs 1.5 c of the recipe. whether this cause the 'spread',,, dunno. will pre-drain the ricotta next time and/or water glue the flaps during construction.
- roll out the puff pastry (Pepperidge Farm used) about 125-130% of as unwrapped length and width; it is much too small out of the package.

fresh lemon & zest (microplane) - very nice taste - can accommodate more 10X sugar (used 40 g) if you're into more sweet stuff.

Lemon Ricotta Danish


Prep time
10 mins

Cook time
25 mins

Total time
35 mins



Serves: 6-8 servings

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

Instructions
  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 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.
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.

Recipe by Mother Thyme at http://www.motherthyme.com/2014/04/l...ta-danish.html
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Last edited by QSis; 04-29-2018 at 03:49 PM.
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  #2  
Old 04-29-2018, 02:12 PM
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Sass Muffin Sass Muffin is offline
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Default Re: What are you Baking today?

Quote:
Originally Posted by ChowderMan View Post
this is a Lemon Ricotta Danish from
http://www.motherthyme.com/2014/04/l...ta-danish.html

with minor variation.
- I added nuked-to-warm peach marmalade on the ricotta for jazz
- I didn't use the egg wash or the glaze - subbed water spritz&gran. sugar sprinkle

notes
- this is a duck simple dish - one bowl, whisk together, spread.
- one 15 ounce by wt fat free ricotta pkg is more like 1.75 cups vs 1.5 c of the recipe. whether this cause the 'spread',,, dunno. will pre-drain the ricotta next time and/or water glue the flaps during construction.
- roll out the puff pastry (Pepperidge Farm used) about 125-130% of as unwrapped length and width; it is much too small out of the package.

fresh lemon & zest (microplane) - very nice taste - can accommodate more 10X sugar (used 40 g) if you're into more sweet stuff.
Ohmycompletegoodness!

Puff pastry... yes!

That's like a work of art.
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  #3  
Old 04-29-2018, 03:51 PM
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QSis QSis is online now
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Default Re: Lemon Ricotta Danish

Beautiful, C-man!

This looks so incredible and easy that I've copied and saved it into my files.

And moved it to a thread of its own.

Lee

Last edited by QSis; 04-29-2018 at 04:08 PM.
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