cheese danish

I believe this is an Ina Garten recipe

Ingredients:

8 oz cream cheese at room temperature
1/3 cup sugar
2 egg yolks, at room temperature
2 Tbsp ricotta cheese
1 tsp vanilla extract
1/4 tsp salt
The zest of 2 lemons
1 box frozen puff pastry, defrosted
Egg wash

Directions:

Preheat the oven to 400 F.
Blend the cream cheese and sugar 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 one sheet of pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 X 10 inch square. Cut the sheet into quarters. Place a heaping Tbsp 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 onto a baking sheet. Repeat with the 2nd sheet of puff pastry and refrigerate the filled danish for 15 minutes.
Bake for 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.