this is a Lemon Ricotta Danish from
http://www.motherthyme.com/2014/04/lemon-ricotta-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
Instructions
Recipe by Mother Thyme at http://www.motherthyme.com/2014/04/lemon-ricotta-danish.html
http://www.motherthyme.com/2014/04/lemon-ricotta-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
- 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
Instructions
- 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.
Recipe by Mother Thyme at http://www.motherthyme.com/2014/04/lemon-ricotta-danish.html
Attachments
Last edited by a moderator: