It is quite easy and pretty tasty, I added strawberries to the mix and made a few changes based on other peoples input from the Food Network Website. I have to say they aren't that pretty to look at, but they sure are delicious!
The most important this is to refrigerate the filling for about an hour before assembling the pastry.
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese (I used fat free sour cream)
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons, I used one)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
10 large Strawberries, rinsed, and diced small
Preheat the oven to 400 degrees F
Use a silpat or grease your non stick sheet pan
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 or sour cream, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Mix in the strawberries and place in the refrigerator
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.