Chocolate, Lemon & Espresso Ricotta Danish

Combine 8 ounces of whole milk ricotta, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder, 1/4 cup of confectioners sugar, 1 teaspoon of fresh lemon zest and 3/4 cup of mini chocolate chips in a medium bowl and set aside

Roll a sheet of puff pastry out into a 15”x10” rectangle on a sheet of parchment paper 

Using a sharp knife, divide the puff pastry into six equal 5”x5” squares

Add 2 tablespoons of filling onto each portion

Fold the danish by bringing the left and right corners into the center, overlapping them slightly

Finish the fold by bringing the top and bottom corners into the center, overlapping them slightly

In a small dish, whisk 1 egg and 1 teaspoon of water and brush the top and sides of each danish with the egg wash

Bake in a 375 degree oven for 22-25 minutes or until the pastry is puffed, flaky and lightly golden brown

Once baked, transfer the danish onto a cooling rack

In a small bowl, combine 1/2 cup of confectioners sugar, 1/2 teaspoon of espresso powder and a splash of vanilla extract and then add enough whole milk to develop a drizzle consistency (between 1-2 teaspoons)

Drizzle each danish with espresso drizzle and enjoy!