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.
Photo: Natalie Levin
Ricotta and White Chocolate Danish Rolls
Servings 32 rolls
Ingredients
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 9 grams (2 tsp.) active dry yeast
- 80 gram (1/3 cup) sugar
- 100 grams (1 stick) soft butter
- 200 ml. (1 cup) sour cream
- 1 large egg
- 1 egg yolk
- Pinch of salt
- 1 tsp. vanilla extract
For the filling:
- 500 grams (2 packs) ricotta cheese
- 80 grams (1/3 cup) sugar
- 3 egg yolks
- 1 tsp. vanilla extract
- Pinch of salt
- 30 grams (3 tbsp.) all-purpose flour
- 100 grams white chocolate chips
- 50 grams frozen berries optional
- 1 beaten egg for brushing
- Sugar powder for serving
Instructions
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Dough: in bowl of a mixer with a dough-hook put flour, yeast, sugar, butter, sour cream, egg, egg yolk, salt and vanilla.
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Knead the dough on low speed for 10-12 minutes, until flexible and quite soft.
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Cover and let rise until double in volume.
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Filling: in a medium bowl put ricotta, sugar and egg yolks and beat into a smooth mixture.
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Add vanilla, salt and flour and beat until blended.
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Keep the filling refrigerated until use.
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Divide the dough into two parts and roll out each part to about 28*28 cm square.
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Cut the dough into 16 squares about 7*7 cm in size.
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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.
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Repeat the process (rolling, cutting into squares, filling and shaping) with the second part of the dough.
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Place the pastries on an oven pan lined with baking paper.
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Cover and let rise until almost doubled in volume.
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Preheat oven to 175c degrees.
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Gently brush the pastries with beaten egg and bake for about 13-17 minutes until golden.
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Cool slightly at room temperature, sprinkle some powdered sugar and serve.
Recipe 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.