Homemade Ricotta Cheese Danishes with Lemon Zest
Ingredients
The pastry dough
-
¼
cup
warm water
-
½
cup
milk
-
1
large
egg
-
2¼
cups
all-purpose flour
-
1
package (2.25 tsp.)
instant yeast
-
1
teaspoon
kosher salt
-
1
tablespoon
sugar
-
1
cup
unsalted butter, cold, cut into thin slices
The cheese filling
-
½
quantity
of the processor danish pastry
-
1
cup
ricotta cheese
-
1
pinch
salt
-
1
tablespoon
lemon zest
-
6
tablespoons
sugar
-
1
large
egg, beaten
-
3
tablespoons
unsalted butter, melted and cooled
The egg wash
-
1
egg
beaten with 2 tablespoons of milk
Instructions
- Prepare the pastry dough by mixing warm water, milk, and egg, then combine with flour, yeast, salt, and sugar in a food processor with cold butter.
- Refrigerate the dough overnight or for up to 4 days.
- Roll out the dough and fold it to create layers, repeating the rolling and folding process three times.
- Make the filling by combining ricotta, sugar, salt, lemon zest, egg, and butter.
- Roll out the pastry, cut it into squares, and place filling on each piece.
- Fold and seal the corners, then let them rise for about 1.5 hours.
- Preheat the oven and bake the danishes until golden brown.
Nutrition Facts (estimated)
Servings
12-16 pastries
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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