INA GARTEN'S EASY CHEESE DANISH
Ina Garten's Easy Cheese Danish is light and flaky, with a rich, tart-sweet, lemony filling. Perfect for a weekend brunch, or a trip to the rodeo...
Provided by Kita Roberts
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth.
- With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- 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.
- Brush the top of the pastries with egg wash.
- Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
Nutrition Facts : Calories 201 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 205 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
EASY CHEESE DANISH, FROM INA GARTEN RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip! 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. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
INA GARTEN'S EASY CHEESE DANISH
I have made quite a few of Ina's recipes. They have always been exceptional. This easy but absolutely fantastic recipe is being added to the list . Because you're using puff pastry, it really takes no time at all to put these together and have an amazing flaky lemon flavored treat. I cut the recipe in half and made 4. I also...
Provided by Bunny's Warm Oven Blog
Categories Other Desserts
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- 2. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- 3. 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. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- 4. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
- 5. Glaze Directions In a small bowl, place one cup powdered sugar, add powdered sugar 1 Tablespoon at a time until you have a glaze that you can drizzle.
- 6. For more homemade recipes,please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/ina-gartens-easy-cheese-danish.html
EASY CHEESE DANISH (BAREFOOT CONTESSA)
Make and share this Easy Cheese Danish (Barefoot Contessa) recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 20m
Yield 8 Danishes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- 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. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
EASY CHEESE DANISH
These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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