Fruit & Ricotta Danish
- 1 sheet frozen puff pastry, thawed according to package instructions (from 17.3 oz. pkg.)
- 2 tablespoons butter, melted
- 1 tablespoon Sugar
- Ground cinnamon
- 1/3 cup ricotta cheese
- 1 to 3 teaspoons heavy cream or milk
- 1/4 cup Smucker's® Natural Fruit Spread, any variety
- Step 1
HEAT oven to 400°F. Unfold pastry sheet on lightly floured surface. Roll into a 12-inch square. Brush with butter. Sprinkle evenly with sugar. Sprinkle lightly with cinnamon, if desired. Cut into 6 equal strips.
- Step 2
LIFT 1 strip by both ends and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet and loosely coil dough around that center point to create a spiral shape 3 to 4 inches in diameter. Tuck outside end of dough under bottom of the pastry, and up through opening in spiral to prevent from unraveling during baking. Repeat to shape a total of 6 pastries.
- Step 3
BAKE 16 to 17 minutes or until puffed and golden brown.
- Step 4
STIR ricotta cheese in small bowl, adding just enough cream to make a spreadable consistency. Spoon onto center of each pastry, spreading slightly with back of spoon. Bake an additional 2 minutes. Stir fruit spread. Spoon onto center of pastries, spreading with back of spoon. Cool at least 10 minutes before serving.