easy cheese danish

If there is one thing I am good at, it is staying under the covers until the very last second where I decide to either face the wrath of my boss for being late, or tip toe my way through the glacier cold floor to the hot shower where I then again contemplate being late and soaking up the thawing hot shower or stepping out and being covered in goose bumps — all in the name of paying the mortgage. And because I am really good at finding/creating ways to stay warm for just a little bit longer I have also planned ways of having breakfast without having to peek out of the super warm down comforter. Warmness people, it is my number one priority here.

But I’m getting tired of the ritual muffin and cup of coffee that seems to be the only on-the-go (because-I-didn’t-schedule-in-time-to-eat) thing I have around the house. And so I got to work with a half eaten muffin and a downed mug of caffeine and decided to start my day with a search for breakfasts that can be prepared the night before. (I’m totally joking if you are my boss and you happen to be reading this. I actually did paperwork….lots of paperwork.)

Of course Ina should always be my go too, it would save me 30 minutes of random google searches for lazy breakfast ideas or quick breakfast recipes. (And if you’re my boss, my caffeine kick actually reminded me of the Barefoot episode I watched the night before). She has the easiest, make me the night before, stay under your covers for 5 more minutes, because babe, I’ve got your breakfast covered danishes you will ever make. Cream cheesy-lemony filling stuffed between layers of golden puff pastry and placed right next to the coffee machine — it will take the morning edge off of anyone me.

Easy Cheese Danish
Adapted from Ina Garten

Makes 8 big danishes

8 oz cream cheese, room temperature
1/3 cups sugar
2 extra-large egg yolks, room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon  fresh grated lemon zest (1 lemon)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water for egg wash

Preheat the oven to 400° F. Line 2 sheet pans with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment (a hand mixer works well too) add the cream cheese and sugar and beat 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. Be careful to not whip the mixture!

Gently unfold 1 sheet of puff pastry onto a lightly floured surface and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. (My pastry sheet was about 9 inches so I didn’t bother with this step.) Using a sharp knife, cut the sheet length wise in half, then side ways in half making 4 even squares. Scoop a heaping tablespoon of the cheese mixture into the middle of each of the 4 squares. Brush the egg wash around the border of each pastry then take a corner a fold it into the center of the pastry. Brush the top of the folded corner with egg wash. Take the opposite corner and fold that over the center of the pastry, making sure that it firmly sticks to the first corner you brushed with egg wash. Brush the top of the pastry with egg wash. Repeat process for the other three pastries. Place the pastries on the prepared sheet pan. Repeat process with the second sheet of puff pastry. Refrigerate the filled danishes for 15 minutes*** Do Not forget this step!

Bake the danishes for about 15 – 20 minutes, rotating the pan once during baking, until puffed and golden.