We love the rich and satisfying ricotta cheese filling just as much as the buttery, flaky layers of pastry that surround it.
This sweet cheese pastry dish is a delicious way to bring the family together on a chilly weekend morning. We love the rich and satisfying ricotta cheese filling just as much as the buttery, flaky layers of pastry that surround it. It brings the yummy comforts of a breakfast Danish into the form of a brunch-perfect casserole.
Best of all, it’s fairly simple to throw it together. We like to sweeten the ricotta the night before, and the next day we only need about 15 minutes to get it in the oven. Our family loves to come downstairs and smell this pastry dish in the oven. It’s such a sweet way to start the weekend!
Sweet Cheese Puff Pastry
Serves 6 to 8; 1 hour and 30 minutes
- 4 cups Ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon lemon zest
- 1/2 cup unsalted butter, melted
- 1/2 cup olive oil
- 1 pound phyllo pastry sheets, thawed
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons granulated sugar
- Strain ricotta cheese in refrigerator 30 minutes to remove excess water. Combine strained ricotta with powdered sugar, vanilla and lemon zest in medium bowl. Refrigerate at least 30 minutes.
- Preheat oven to 350°F. Spray 9-by-9-inch baking dish with cooking spray.
- Whisk together melted butter and olive oil in small bowl. Brush 3 dough sheets with mixture and layer in bottom of prepared dish. Fold in any excess dough.
- Cover dough with about 1/3 sweet ricotta. Layer with 3 buttered dough sheets and another 1/3 of ricotta. Repeat to use up remaining cheese and top with remaining buttered dough sheets.
- Whisk egg with milk in small bowl. Brush egg wash over top and edges of casserole. Sprinkle with granulated sugar. Bake in preheated oven 40 to 50 minutes until golden brown. Cool 10 minutes before serving.