- 8 ounces Neufchâtel cheese, at room temperature
- 1/3 cup Sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons no fat ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 tablespoon grated lemon zest
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, (this is the egg wash, I just used the leftover whites)
- Nutmeg (optional)
Line a baking sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of a mixer and gently cream them together until smooth. Add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. (You can use a mixer set on low, I did it by hand.)
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife.
Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares.
Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together, then do the other two corners. Brush the top of the pastries with egg wash.
Sprinkle tops with nutmeg.
Place the pastries on the prepared baking sheet. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Preheat over to 400
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
These turned out really well. I enjoyed them a lot, I think with a little practice they may be a little prettier. Luckily looks do not affect the taste. :) If you wanted to you could add a little less cheese and top with your favorite jam or jelly to get different flavors such as strawberry or blackberry. Yum!