Ricotta Orange Danishes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Flaky pastry squares filled with ricotta, sweetness dialed back, orange zest swapped for lemon zest. Each square folded asymmetrically, edges brushed with egg wash blended with cream instead of water. Baked at slightly lower temp for a few extra minutes for golden, crisp finish. Makes 8 snacks. Minimal prep, quick bake time.
Prep:
25 min
Cook:
25 min
Total:
50 min
Servings:
8 pieces
#snack
#dessert
#pastry
#bake
Puff pastry and ricotta. Orange zest out, lemon zest in. Cream joins egg, richer wash, slow browning. Squares roughly cut, corners folded haphazard—no perfect symmetry here. Sweetness lessened, softened. Oven runs cooler, longer; patience rewards. Eight danishes. Quick assembly, flaky results. Make morning or afternoon snack. Cheese stays creamy, citrus bite sharp. No nuts. No fuss. Store-bought puff keeps fast. Whisk, spread, fold, bake, done. Warm or room temp. Crisp sharp edges and soft centers. Slight tang from lemon zest. Crispy golden tops.
Ingredients
- 2 eggs
- 15 ml cream (1 tablespoon)
- 200 ml ricotta cheese, lightly drained (slightly less than 1 cup)
- 45 ml sugar (3 tablespoons)
- 5 ml lemon zest (1 teaspoon)
- 2 sheets puff pastry 220 g each, thawed (store-bought)
About the ingredients
Puff pastry sheets should be properly thawed but still cold to handle easily. Light draining ricotta prevents excess moisture, keeping filling firm during baking; no watery bottoms. Cream used in wash replaces water for richer browning and slightly glossier finish. Sugar reduced slightly to avoid overpowering delicate cheese. Lemon zest instead of orange zests brings fresh tartness layered differently. Cut pastry squares slightly bigger for room to fold without squeezing cheese out. Folding opposite corners but not neatly overlapping gives rustic look, variation welcome. Egg in filling aids binding, texture silkier. Keep workspace lightly floured to prevent sticking, handle dough minimally for maximum flakiness.
Method
Preheat & Prepare
- Center oven rack. Preheat oven to 190°C (375°F). Line baking sheet 43x30 cm or two smaller sheets with parchment paper.
Egg wash
- Whisk one egg with cream until combined. Set aside for brushing edges and tops.
Ricotta filling
- In bowl, whisk ricotta with sugar, remaining egg, and lemon zest until smooth and slightly fluffy. Set aside.
Shape Danishes
- Lightly flour work surface. Roll each pastry sheet into square approx 26 cm (10.5 in). Cut each into 4 squares about 13 cm (5 in).
- Brush edges of each square with egg wash. Spoon roughly 25 ml (1.5 tbsp) cheese mixture into center.
- Take two opposite corners of dough and fold them toward center but not overlapping fully. Creates uneven overlapping flap effect.
Bake
- Arrange on prepared sheet spaced for expansion. Brush exposed dough with egg wash.
- Bake 25 minutes or until puffed and deep golden (a bit longer than standard). If using two sheets, bake separately.
Cooling
- Let cool on sheet 5 min before transferring to rack.
- Serve slightly warm or at room temperature.
Cooking tips
Preheat oven fully for consistent temperature. Lining pans prevents sticking, easy cleanup. Egg wash first mixed with cream thickens coating, encourages golden shine and uniform color. Mixing filling thoroughly ensures smooth texture without lumps; easy whisking key. Measuring filling by volume keeps portions equal—about 1.5 tablespoons per square enough to avoid spillage on folding. Folding corners towards each other but leaving edges uneven creates open layers for air pockets. Spacing pieces generously on tray allows rising and even heat exposure, no crowded baking. Bake one tray at a time for even results; temperature ±5°C helps account for your oven variance. Cooling on tray prevents tearing, helps set structure before moving.
Chef's notes
- 💡 Use puff pastry cold but thawed. Helps keep flaky layers. Too warm, it sticks. Lightly flour work surface. Prevents mess. Handle gently.
- 💡 Egg for wash. Cream adds shine. Mix until blended well. Use for edges and tops. Creates better crust. Brush generously for even color.
- 💡 Fillings can be varied. Add herbs, or swaps for ricotta. Cheese holds best. Keep it creamy, not watery. Drain ricotta but don’t dry out.
- 💡 Space out danishes on sheet. They puff up while baking. Crowding causes steaming. That leads to soggy bottoms. Bake one tray at a time.
- 💡 Cool on tray first. Prevents falling apart. Moving too quick? Centers break. Let them sit before transferring for structure. No rushing.
Common questions
How can I adjust sweetness?
Use less sugar. Adjust to taste. Try different sugars. Honey works but changes texture slightly. Experiment.
What if I have leftover ricotta?
Use it in pasta. Great in stuffed shells. Or blend in smoothies. Serves lots of uses well.
Common issue while baking?
If pastries don’t rise. Oven temp could be low. Check calibration. Rolling too thin affects puff as well.
Storage tips for leftovers?
Store in airtight container. Keeps fresh 1-2 days. Reheat quickly in oven. Restores crispness better than microwave.
