Instructions. combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer. place the thawed puff pastry out onto a sheet of floured parchment paper. roll it out lengthwise about 2 inches. cut the top corners off and begin cutting strips diagonally down the sides of the pastry. Instructions. preheat oven to 400°f and line a baking sheet with parchment paper. remove both sheets of puff pastry from the freezer and let set on the counter for 5 10 minutes. while the puff pastry is thawing a bit, combine the softened cream cheese, powdered sugar and vanilla in a small mixing bowl; set aside.
In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt. remove puff pastry dough from the refrigerator. sprinkle a little bit of flour over your counter or a large cutting board. roll out pastry dough into a square, 10.5 inches on all sides and about ⅛ inch thick. Step 5: add raspberries on top of the cream cheese filling. in a small bowl, make an egg wash by beating the egg and water together. brush the egg wash on the edges of each rectangle using a pastry brush. bake at 395°f for 17 20 minutes, until the pastry is golden brown to your liking. let cool for a few minutes. Preheat your oven to 360 degrees f. line a baking sheet with parchment paper and set it aside. in a medium bowl, stir together the cream cheese, powdered sugar, vanilla, and lemon zest until smooth. set aside. lay out the sheet of puff pastry on the prepared baking sheet. cut the dough into 8 rectangular pieces. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a tablespoon of lemon curd or raspberry preserves. brush the edges of the rolls with the beaten egg and bake for 15 20 minutes or until light golden brown. let danishes cool on the pan for 5 minutes.
Preheat your oven to 360 degrees f. line a baking sheet with parchment paper and set it aside. in a medium bowl, stir together the cream cheese, powdered sugar, vanilla, and lemon zest until smooth. set aside. lay out the sheet of puff pastry on the prepared baking sheet. cut the dough into 8 rectangular pieces. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a tablespoon of lemon curd or raspberry preserves. brush the edges of the rolls with the beaten egg and bake for 15 20 minutes or until light golden brown. let danishes cool on the pan for 5 minutes. Directions. whisk together white sugar, cornstarch, and salt in a small saucepan. stir in 1 cup of the raspberries and cook over medium low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. remove from saucepan to a medium bowl and cool, stirring. Remove from heat and cool. in a medium size bowl, combine softened cream cheese, 3 tablespoons of sugar, 1 4 teaspoon vanilla 1 2 lemon juiced and egg yolk. mix with electric mixer on medium high speed until creamy and smooth. lay out 2 sheets of puff pastry and cut into 4 squares for a total of 8.
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