Orange Cheese Danish
Ever since I started food blogging about a year ago, I’ve learned so many things along the way, like how you can make granola bars at home that taste a hell of a lot better than the store bought kind. Another thing that I recently learned is how easy is it to make danishes right in your own kitchen!
Now I am a HUGE danish fan. I love every kind of flavor out there. I mean a flaky crust with a creamy sweet cheese mixture with a fruity filling? What’s not to like? And it’s an actual breakfast item so you don’t have to feel any guilt when you’re devouring this wonderful sweet treat on your way to the gym! (That’s not just me, right?)
Now these danishes are super easy to make and oh-so-delicious. You start with a puff pastry base and once you make even slits along the slides, you slather the ricotta mixture down the center. Now let me talk about this filling. It is unbelievably delicate and creamy, with a perfectly balanced sweetness to it with that burst of fresh orange flavor. These are so tasty as is, and you definitely don’t have to add the glaze but if you do decide to drizzle it on, you will be in heaven.
These are so unbelievably good that I managed to finish this in 2 sittings, and it’s supposed to serve 5. Oh well, that’s why I eat this before I go to the gym, to work it all off!
Orange Cheese Danish (adapted from Comfort of Cooking):
Yields 2 danish pastries
- 2 puff pastry sheets, thawed
- 1 cup ricotta
- 1/3 cup sugar
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- Zest of 2 oranges
- 1/2 teaspoon vanilla
- 1/2 cup confectioners’ sugar
- 1 tablespoon freshly squeezed orange juice
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, whisk together the ricotta, sugar, egg, butter, flour, orange zest and vanilla.
Unfold the pastry sheet into a rectangle.
With a sharp knife or a pizza cutter, cut 2-inch deep slits at 1-inch intervals on both sides of the pastry sheet.
Spread the ricotta mixture evenly down center of the pastry.
Fold the ends over the filling in a crisscross pattern.
Place onto the prepared baking sheet.
Place into oven and bake until golden brown, about 25 minutes.
To make the glaze, combine the confectioners’ sugar and orange juice. Whisk until smooth. If the glaze is too thick, add more juice as needed.
When the pastries are done, cool for 10 minutes and drizzle the glaze on each danish. (A squeeze bottle or Ziploc bag is perfect for this.)
Allow glaze to set before serving.
Also, don’t forget to enter my giveaway! Winners for the slow cooker will be picked on Friday, March 23rd and announced Monday.
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