Easy Pinwheel Danish

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Directions

Heat oven to 400°F. Line baking sheets with parchment.

Combine the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment; cream them together on low speed until smooth. Add the egg yolks, ricotta, vanilla, salt, and lemon zest; mix on low just until combined. Do not beat. Chill filling while proceeding with the recipe.

On a lightly floured surface, roll a sheet of puff pastry into a 12-inch square. Cut into nine 4-inch squares.

To make a pinwheel, make four 2-inch cuts from the corner toward the center of each pastry square. Fold every other point in toward the center, pressing firmly.

Place a spoonful of the chilled cheese filling in the center of each square. Top with a spoonful of jam.
Brush the top of the pastries with egg wash. Refrigerate for 15 minutes.

Bake the chilled pastries for 20 minutes or until deeply golden brown. Transfer to cooling racks. Cool 20 minutes before drizzling with glaze.