Breakfast Danish Ricotta And Quins Pastries

• 3/4 cup (6 ounces) whole milk, well drained Ricotta cheese, at room temperature
• 1/2 of a package (4oz) cream cheese, at room temperature
• 1/2 cup sugar
• 1 extra large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon or orange zest
• About 3/4 cup of the Slow Roasted Quince slices, drained
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1/2 tablespoon water, for egg wash

1. Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
2. Using a stand or handhold electric mixer, cream Ricotta, cream cheese, egg yolk and sugar until smooth. Add salt, vanilla and lemon zest; mix until combined.
3. 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 4 quarters with a sharp knife.
4. Place 1 tablespoon of cheese filling into the middle of each of the 4 squares, and then arrange 3 quince slices on top of the cheese mixture. 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; then repeat the same technique with the 2 other opposite corners.
5. 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 before baking.
6. Bake the pastries for about 25 to 35 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.rnRecipe for the Slow Roasted Quince is here: http://food52.com/recipes/

milk, cream cheese, sugar, egg yolk, vanilla, kosher salt, lemon, pastry, egg

Taken from food52.com/recipes/19590-breakfast-danish-ricotta-and-quins-pastries (may not work)