Still in a baking mood, I looked to Ina Garten for inspiration. Lo and behold, a simple recipe for MY favorite pastry, cheese danish! I was asked to hide these away before we all gained 50 pounds, so I'm taking that as a compliment.
Cheese and Jam Danish
(adapted from Ina Garten at Foodtv.com)
8 oz. cream cheese, room temperature
1/3 cup white sugar
2 large egg yolks
2 tbsp ricotta cheese
1 tsp vanilla extract
1/4 tsp salt
1 tbsp lemon zest (about 2 lemons)
2 sheets frozen puff pastry, thawed (1 box
egg wash (1 egg beated with 1 tbsp water)
any type of jam (I used lingonberry jelly from Ikea)
Preheat oven to 400F and line a pan with parchment paper. Using an electric mixer, cream together sugar and cream cheese until just blended. On low, blend in egg yolks one at a time, ricotta, vanilla, salt and lemon zest. Don't overbeat or whip! Unfold 1 sheet of puff pastry on a lightly floured surface and cut into 9 equal sqares. Place a teaspoon of cheese filling, followed by a dallop of jam on each square. Brush the borders of each square with egg wash, 2 opposite corners together and seal. Brush tops with egg wash and place on parchment lined pan. Repeat with second sheet of pastry. Place pans in the refrigerator for 15 minutes, then bake for 20 minutes turning once during baking. When golden brown, remove from oven, dust with powdered sugar and serve warm.