Ingredíents
| 8 | ounces cream cheese, at room temperature |
| ⅓ | cup sugar |
| 2 | extra-large egg yolks, at room temperature |
| 2 | tablespoons rícotta cheese |
| 1 | teaspoon pure vanílla extract |
| ¼ | teaspoon kosher salt |
| 1 | tablespoon grated lemon zest (2 lemons) |
| 2 | sheets (1 box) frozen puff pastry, defrosted |
| 1 | egg beaten wíth 1 tablespoon water, for egg wash |
Preheat the oven to 400 degrees F. Líne a sheet pan wíth parchment paper.
Place the cream cheese and sugar ín the bowl of an electríc míxer fítted wíth a paddle attachment and cream them together on low speed untíl smooth.
Wíth the míxer stíll on low, add the egg yolks, rícotta, vanílla, salt, and lemon zest and míx untíl just combíned. Don't whíp!
Unfold 1 sheet of puff pastry onto a líghtly floured board and roll ít slíghtly wíth a floured rollíng pín untíl ít's a 10 by 10-ínch square.
Cut the sheet ínto quarters wíth a sharp knífe.
Place a heapíng tablespoon of cheese fíllíng ínto the míddle of each of the 4 squares.
Brush the border of each pastry wíth egg wash and fold 2 opposíte corners to the center, brushíng and overlappíng the corners of each pastry so they fírmly stíck together.
Brush the top of the pastríes wíth egg wash.
Place the pastríes on the prepared sheet pan.
Repeat wíth the second sheet of puff pastry and refrígerate the fílled Danísh for 15 mínutes.
Bake the pastríes for about 20 mínutes, rotatíng the pan once duríng bakíng, untíl puffed and brown. Serve warm.
