Step 1

Preheat the oven to 400 degrees Fahrenheit/gas mark 6 and line a baking tray with greaseproof paper.

Step 2

Place the cream cheese and caster sugar in the bowl of an electric mixer fitted with a paddle attachment and cream on low speed until smooth.

Step 3

With the mixer still on low, add the egg yolks, Ricotta cheese, vanilla essence, salt, and grated lemon zest, and mix until just combined. Do not overmix.

Step 4

Unroll a sheet of puff pastry onto a lightly floured board, and roll and shape it into a 25cm square. Cut it into quarters with a sharp knife.

Step 5

Place a heaped tablespoon of the cream cheese filling into the middle of each of the 4 squares. Brush the edges of each pastry with beaten egg and fold the two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with beaten egg.

Step 6

Place the pastries on the prepared baking tray. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Step 7

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm and enjoy!