Ingredients
1 package frozen puff pastry dough
1 package cream cheese
½ cup ricotta cheese
Juice from 1 lemon + zest
1 tsp vanilla extract
¼ tsp SIDS CRAZY LEMON
Butter for brushing (around ½ tbsp)
GLAZE:--
1 cup powdered sugar
1-2 tsp milk
lemon zest
Directions
Thaw out pastry sheet for 30 minutes until it is easily manipulated.
Mix together cream cheese, ricotta, lemon juice, SIDS CRAZY LEMON and vanilla extract with electric mixer until smooth.
Preheat oven to 190°C.
Unfold pastry sheet, cut horizontal slits down each side, all the way to the folds.
Spread mixture on the centre column of your pastry (you might have some leftover depending on how thick you want your filling.) Make sure you have enough to fill it, but not too much that your braid won't be closed.
Alternating side by side, fold over your fringe tabs all the way to the opposite side's fold.
Once you reach the end, press in the sides on the top and bottom so you don't have open ends.
Brush with melted butter then bake in oven for 20 minutes.
When finished and cooled, mix together 1 cup powdered sugar and 1-2 tsp milk, along with lemon zest.
Drizzle along the danish, then cut and enjoy.
