Easiest Cheese Danish

READY IN: 50mins
YIELD: 8 pies




  • Add cream cheese & sugar in the bowl of electric mixer
  • Cream together on low until smooth.
  • With the mixer still on low, add egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. DO NOT WHIP.
  • Unfold 1 sheet of puff pastry on a lightly floured board &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. Put 1 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 remaining puff pastry and refrigerate for 15 minutes.
  • Bake for about 20 minutes, turning pan once during baking, until puffed and brown. Serve warm.