Miranda Silver

Miranda’s Brave New Pantry, Part 1: Cheese Danish Vs Jihad

Posted on April 19 2010 6:00 am
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The Cheese Danish.

This delicious breakfast treat is doing its part in the war against tyranny.

The Muslim Jihadists don’t just want to take away our freedom they also want to take away our tasty goodies.  Take the Danish.  It is indeed from Denmark, and it’s recently been at war with Muslim Jihadists. Apparently, in 2006 due to the Jyllands-Posten cartoons depicting Mohammed, the confectioner’s union of Iran decided to rename this pastry the “Rose of the Prophet Mohammed.”  Now does that sound like something you would want to eat? So, in the spirit of free speech and freedom from tyranny in general, I give you a delicious recipe for Cheese Danish.


(adapted from Ina Garten)

8 oz. 1/3 less fat cream cheese (Neufchatel cheese)

1/4 up to 1/3 cup sugar (I prefer 1/4…I don’t like the cheese to be too sweet)

2 egg yolks, room temperature

2 Tbsp. part skim ricotta cheese

1 tsp pure vanilla extract

1/4 tsp salt

zest of 1 lemon

2 sheets (1 box) of puff pastry, defrosted and thawed

1 egg beaten with 1 Tbsp water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

As you take your first bite remember that you’re not just enjoying a delicious breakfast, you’re also taking a stand against tyranny.

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