1 Preheat your oven to 375 degrees
2 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
3 Roll a sheet of puff pastry out into a 15”x10” rectangle on a sheet of parchment paper
4 Using a sharp knife, divide the puff pastry into six equal 5”x5” squares
5 Add 2 tablespoons of filling onto each portion
6 Fold the danish by bringing the left and right corners into the center, overlapping them slightly
7 Finish the fold by bringing the top and bottom corners into the center, overlapping them slightly
8 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
9 Bake in a 375 degree oven for 22-25 minutes or until the pastry is puffed, flaky and lightly golden brown
10 Once baked, transfer the danish onto a cooling rack
11 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)
12 Drizzle each danish with espresso drizzle and enjoy!
