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Ricotta and White Chocolate Danish Rolls

I love Danish pastries, and it’s the ultimate sweet breakfast in weekends and special days. These ricotta and white chocolate Danish rolls are so delicious, soft and easy to make.

Ricotta and White Chocolate Danish Rolls

Photo: Natalie Levin


Ricotta and White Chocolate Danish Rolls

32 rolls

For the dough:
500 grams all-purpose flour
9 grams active dry yeast
80 gram sugar
100 grams soft butter
200 ml. sour cream
1 large egg
1 egg yolk
Pinch of salt
1 tsp. vanilla extract

For the filling:
500 grams ricotta cheese
80 grams sugar
3 egg yolks
1 tsp. vanilla extract
Pinch of salt
30 grams all-purpose flour
100 grams white chocolate chips
50 grams frozen berries (optional)

1 beaten egg for brushing
Sugar powder for serving

Preparation:

  1. Dough: in bowl of a mixer with a dough-hook put flour, yeast, sugar, butter, sour cream, egg, egg yolk, salt and vanilla.
  2. Knead the dough on low speed for 10-12 minutes, until flexible and quite soft.
  3. Cover and let rise until double in volume.
  4. Filling: in a medium bowl put ricotta, sugar and egg yolks and beat into a smooth mixture.
  5. Add vanilla, salt and flour and beat until blended.
  6. Keep the filling refrigerated until use.
  7. Divide the dough into two parts and roll out each part to about 28*28 cm square.
  8. Cut the dough into 16 squares about 7*7 cm in size.
  9. In the center of each square put about a teaspoon of the cheese mixture, sprinkle with chocolate chips and some berries and close the four edges into the center creating an envelope shape.
  10. Repeat the process (rolling, cutting into squares, filling and shaping) with the second part of the dough.
  11. Place the pastries on an oven pan lined with baking paper.
  12. Cover and let rise until almost doubled in volume.
  13. Preheat oven to 175c degrees.
  14. Gently brush the pastries with beaten egg and bake for about 13-17 minutes until golden.
  15. Cool slightly at room temperature, sprinkle some powdered sugar and serve.

Notes:

  • You can use dark or milk chocolate chips instead of white chocolate chips.
  • The pastries can be frozen in a sealed container for up to two weeks. Serve warm.

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