Chocolate, Lemon & Espresso Ricotta Danish
A truly luxurious flavor combination wrapped in a golden, buttery pastry.
Ingredients
Chocolate, Lemon & Espresso Ricotta Danish
- 14 ounces puff pastry
- 8 ounces whole milk ricotta
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso extract
- 1/4 cup confectioners sugar
- 1 teaspoon fresh lemon zest
- 3/4 cup mini chocolate chips
- 1 egg
Espresso Drizzle
- 1/2 cup confectioners sugar
- 1/2 teaspoon espresso powder
- a splash of vanilla extract
- 1-2 teaspoons whole milk
Instructions
- Preheat your oven to 375 degrees
- Combine 8 ounces of whole milk ricotta, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder, 1/4 cup of confectioners sugar, 1 teaspoon of fresh lemon zest and 3/4 cup of mini chocolate chips in a medium bowl and set aside
- Roll a sheet of puff pastry out into a 15”x10” rectangle on a sheet of parchment paper
- Using a sharp knife, divide the puff pastry into six equal 5”x5” squares
- Add 2 tablespoons of filling onto each portion
- Fold the danish by bringing the left and right corners into the center, overlapping them slightly
- Finish the fold by bringing the top and bottom corners into the center, overlapping them slightly
- In a small dish, whisk 1 egg and 1 teaspoon of water and brush the top and sides of each danish with the egg wash
- Bake in a 375 degree oven for 22-25 minutes or until the pastry is puffed, flaky and lightly golden brown
- Once baked, transfer the danish onto a cooling rack
- In a small bowl, combine 1/2 cup of confectioners sugar, 1/2 teaspoon of espresso powder and a splash of vanilla extract and then add enough whole milk to develop a drizzle consistency (between 1-2 teaspoons)
- Drizzle each danish with espresso drizzle and enjoy!