Cinnamon Ricotta Danish

Cinnamon Ricotta Danish

When we have a houseful of company for the weekend, I love to get up early and bake something yummy for breakfast. This is the perfect next treat after presenting an impressive Beef Wellington the night before, as there were two sheets of puff pastry in the box. Seeing old friends after many months or years apart is strange, strangely familiar, surreal, outside of your day-to-day life but comfortable and comforting.

Cinnamon Ricotta Danish

Spending a night eating good things and drinking sparkling wine and old scotch is the best way to reconnect with where you come from and a version of yourself that (you think) no longer exists. Waking up the next morning, I always feel more myself, grounded, and content. Brew a pot of strong coffee with this decadent danish, and then head out for a hike in the woods, a walk on the beach, go to the museum, or get cozy on the couch watching an action movie marathon.

Cinnamon Ricotta Danish

Cinnamon-Ricotta Danish
Adapted from a recipe on A Cozy Kitchen

Ingredients:

For the filling:

  • 4 tablespoons ricotta
  • 4 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • Scant 1/4 cup granulated sugar
  • 1/8 teaspoon Kosher salt
  • 3 teaspoons orange zest
  • 1 sheet puff pastry
  • Flour, for work surface
  • 1 egg, beaten

For the glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons room temperature brewed coffee
  • 1 teaspoon vanilla extract

Method:

For the danish:

Preheat oven to 400. Prepare a cookie sheet with baking spray.

In a medium-sized mixing bowl use a form to combine ricotta, cinnamon, nutmeg, sugar, salt, and orange zest.

On a lightly floured work surface, roll out puff pastry sheet into an 8 x 11 inch rectangle. Use a paring knife to cut off top corners of pastry rectangle. Spread filling in the center of the pastry. Cut strips on the diagonal from the edge of the pastry to the filling, starting at the bottom corners. Make 8 cuts.

Cinnamon Ricotta Danish

Fold over the top and bottom of the rectangle of pastry, then braid the strips, folding over the filling from the top. Brush with beaten egg.

Cinnamon Ricotta Danish

Place braided pastry on the cookie sheet and bake, 20 minutes, until golden brown. Meanwhile make the glaze.

For the glaze:

In a medium-sized mixing bowl use a fork to combine powdered sugar, cool coffee, and vanilla. Drizzle over just out of the oven danish and serve warm.

Cinnamon Ricotta Danish

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Comments

  1. Stacey says

    This is beautiful, and I love how easy puff pastry is while still feeling fancy. I’ve been meaning to make this; I’ve made Adrianna’s apple danish before and it was out of this world!

  2. Rock says

    Beautiful, I’d like to dive in. I’d like to try the crooked face cheese in it but doubt its sold this far “away”.
    Where I live they say Portland is in Massachusetts.

  3. Lisa says

    Looks great and easy enough! I have a question though.. Does it really call for 4 tablespoons of cinnamon or it is supposed to be 4 teaspoons? 4 tablespoons just sounds like a lot to me.

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