Lemon Ricotta Danish

LEMON RICOTTA DANISH

1 sheet of puff pastry, thawed
1/2 cups whole ricotta cheese
1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
Zest from one lemon
1/2 teaspoon lemon juice
1 egg
1 tablespoon water

Glaze
1/2 cup confectioners sugar
1-2 tablespoons lemon juice

Preheat oven to 375F degrees. Line a large baking sheet with parchment paper and set aside.

Unroll and lay puff pastry flat on baking sheet. Using a sharp knife, cut 1 1/2 inch slits 1 inch apart. Do the same on opposite side.

In a medium bowl mix ricotta cheese, sugar, vanilla extract, lemon zest and juice.

Spread in the center of pasty leaving about 2 inch border.

Cross strips over filling, alternating from each side making sure ends overlap.

In a small bowl mix egg and water. Brush over the top of pastry.

Bake on the center rack for about 25 minutes until golden brown.

Allow to cool slightly before adding glaze.

In a small bowl mix confectioners sugar and 1 tablespoon lemon juice. Slowly add a little more lemon juice until mixture is creamy but not runny.

Drizzle on top of pastry.

Store in the refrigerator until ready to serve.

CT

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