Description
Ricotta Cinnamon & Sugar Danish.
Ingredients
- ¼ cups Ground Cinnamon
- ¼ cups White Granulated Sugar
- ⅛ teaspoons Sea Salt
- 3 teaspoons Fresh Orange Zest
- 5 Tablespoons Ricotta
- 1 box Frozen Puff Pastry, 14-17 Ounce Box
- 1 whole Large Egg, Beaten
- 1-½ cup Confectioners Sugar
- 2 Tablespoons Brewed Coffee, Room Temperature
Preparation
1. Preheat the oven to 400 F.
2. In a medium bowl, place cinnamon, sugar, salt and orange zest; mix until combined. Add the ricotta and using an electric mixer, mix until mixture is smooth. Alternatively, in case you don’t own a mixer, you can use a fork to combine everything together. It might take a little longer but will definitely work. Set aside.
3. Carefully unfold 1 sheet of puff pastry and roll it out slightly with a floured rolling pin until it’s about 1/8-inch in thickness. Since mine was a circle, I cut it into an 11″ x 8″ rectangle.
4. At an angle, slice off the top corners of the rectangle and cut two notches in the bottom (see related blog link for step-by-step photos). Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.
5. Add three tablespoons of ricotta filling, spreading it evenly down the center of the puff pastry. Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.
6. Transfer the danish to a parchment lined baking sheet, and brush the top with egg wash. Refrigerate for 15 minutes. Then transfer baking sheet to the preheated oven and bake for about 20 minutes, or until puffed up and golden brown. Repeat with the second sheet of puff pastry and the remaining filling.
7. While baking, mix confectioners’ sugar with the coffee in a small bowl. When the danish comes out of the oven, drizzle the top with the icing and serve warm.
