Experience a symphony of flavors with this Citrus Ricotta and Blueberry Danish recipe. Each pastry combines the creamy, zesty richness of citrus-infused ricotta with the natural sweetness of blueberries, all wrapped in a buttery, flaky croissant dough. Perfect for a luxurious breakfast or a sophisticated snack, these Danishes are as delightful to the palate as they are to the eye.
Why You’ll Love This
- Irresistible Flavor Combination: The citrusy ricotta and sweet blueberries create a perfect balance of flavors.
- Light and Flaky Texture: The croissant dough adds a delicate, airy texture that melts in your mouth.
- Visually Stunning: These pastries not only taste amazing but also look like gourmet creations.
- Refreshing and Satisfying: The addition of lemon zest in the ricotta provides a refreshing undertone, making each bite more satisfying.
Ingredients for Citrus Ricotta Filling:
- 250g fresh ricotta cheese
- 60g powdered sugar
- 1 large egg
- 2 tbsp cornflour
- 1 tbsp high-quality vanilla paste/extract
- Zest of one lemon
For the Topping:
- A pack of fresh blueberries
Instructions:
- Prepare the Filling:
- Combine all filling ingredients in a bowl and whisk well until smooth. Chill for at least one hour.
- Prepare the Dough:
- Roll out your prepared croissant dough on a lightly floured surface to a thickness of 0.5-0.8 mm. Aim for a rectangular shape.
- Cut into 10 cm squares. Make a secondary square cut in the center of each, cutting only two sides.
- Fold the cut corners diagonally to the opposite sides to shape the Danish.
- Pipe the ricotta mixture in the center and top with blueberries. Let the pastries rise until they double in size (about 1.5 to 2 hours).
- Baking:
- Preheat your oven to 175°C (347°F) on the turbo setting.
- Brush the pastry edges with a beaten egg and bake for 18-20 minutes until golden brown.
- Dust with powdered sugar and serve warm. Enjoy this delightful treat!
