1/4 cup ground cinnamon
1/4 cup white granulated sugar
1/8 teaspoon Kosher salt
3 teaspoons orange zest
5 tablespoon ricotta
1 box of frozen puff pastry (mine contained two circular sheets of puff pastry), barely defrosted
1 egg (for egg wash)
1 1/2 cup confectioner’s sugar
2 tablespoons coffee, room temperature
1. Preheat the oven to 400 degrees F.
2. In a medium bowl, place cinnamon, sugar, salt and orange zest; mix until combined. Add the ricotta and using an electric mixer, mix until mixture is smooth. Alternatively, in case you don't own one, you can use a fork to combine everything together--might take a little longer but will definitely work. Set aside.
3. Carefully unfold 1 sheet of puff pastry and roll slightly with a floured rolling pin until it’s about 1/8-inch in thickness. Since mine was a circle, I cut it into an 11″ x 8″ rectangle.
4. At an angle, slice off the top corners and cut two notches in the bottom. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.
5. Add three tablespoons of ricotta filling, spreading it evenly down the center of the puff pastry. Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.
6. Transfer the danish to a parchment lined baking sheet, and brush top with egg wash. Refrigerate for 15 minutes. Transfer baking sheet to oven and bake for about 20 minutes, or until puffed up and golden brown. Repeat with the second sheet of puff pastry.
7. While baking, mix confectioner’s sugar with coffee. When the danish comes out of the oven, drizzle top with icing and serve warm.
Yields 2 Medium Danishes