I think I’ve mentioned once or twice that making more involved breakfasts is one of my favorite weekend activities. So, when the nice people at Sargento asked me to if I’d like to try out one of the recipes from their site and I came across this one for an orange cheese danish pastry, I couldn’t wait to make it…in fact, I couldn’t even wait for the weekend to arrive! We like to change things up and have breakfast for dinner around here once in a while anyway, and with frozen puff pastry on hand, this danish was actually not too involved at all and was very easy to throw together. I did leave out the nuts on top since I’m allergic, but we really didn’t miss them at all with the burst of flavor from the lovely orange glaze. Served alongside a hot cup of coffee or tea, this is an easy yet elegant pastry that I plan to serve again and again. Give it a try this weekend!
- 1 cup (8 oz) part-skim ricotta cheese
- 1/3 cup sugar
- 1 egg
- 2 Tbsp butter, softened
- 1 Tbsp flour
- 2 tsp grated orange peel
- 1/2 tsp vanilla
- 1 sheet (1/2 lb.) frozen puff pastry dough, thawed
- 1/2 cup powdered sugar
- 1 Tbsp orange juice
- 2 Tbsp chopped walnuts or sliced almonds (optional)
Preheat the oven to 400 degrees and line a small baking sheet with parchment paper. To make the filling, in a large bowl, combine the cheese, sugar, egg, butter, flour, orange peel, and vanilla. Beat on medium speed until well-blended.
Unfold the puff pastry on the parchment-lined sheets. On each side, make angled cuts about an inch apart.
Spread the cheese mixture down the center party of the pastry and then fold over the strips from the sides in a crisscross pattern.
Bake 25 minutes or until golden. To make the glaze, mix together the powdered sugar and orange juice until smooth.
Drizzle over the top of the pastry. Serve warm.
Full Disclosure: This was a featured post for Sargento; however the opinions expressed here are all my own.