Ina Garten's Easy Cheese Danish is light and flaky, with a rich, tart-sweet, lemony filling. Perfect for a weekend brunch, or a midday snack.
This was my first time making an Ina Garten recipe and I was both shocked and disappointed that several effeminate men didn't casually show up with fine wine selections or to create ambiance while I cooked.
Ina Garten's easy cheese danish.
I made these easy cheese danish because someone is repeatedly lured in by the Entenmann's 2 for $5 sale at the entrance of our local grocery store. They did hold up to their namesake - they were very easy to make. The egg wash gives the pastry a great color. It's a flaky, light treat, yet, the filling still makes it seem rich and decadent without bogging it down. A little sugar glaze on top really sets these off.
Puff Pastry really does take a lot of the work out of making things like Danishes. Here are some more recipes to try out now that you are addicted to it 😉
Puff Pastry Austrian Apple Strudel
Chocolate Walnut Turnovers
Chicken Bacon Brie Turnovers
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Ina Garten’s Easy Cheese Danish
- 8 ounces cream cheese - at room temperature
- ⅓ cup sugar
- 2 extra-large egg yolks - at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon grated lemon zest - 2 lemons
- 2 sheets - 1 box frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water - for egg wash
- 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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What I'd Do Different:
Less lemon. 1 tablespoon of juice was very lemon-y for my BF's and my taste. It was nice, but personally, I would use 1 teaspoon.
More filling! The recipe calls for one heaping tablespoon, but there were leftovers and had I known that I would have packed those suckers to the brim. It really is the best part, so why not?