RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.5035
Energy (kCal)	1025.4741
Carbohydrates (g)	76.7198
Total fats (g)	70.3354
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9537
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0039
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0286
Fatty acids, total saturated 4:0 (g)	2.0383
Fatty acids, total trans (g)	0.0058
Riboflavin (mg)	0.5647
Tocopherol, beta (mg)	0.0015
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0011
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	8.0365
Tocopherol, delta (mg)	0.0091
Arginine (g)	0.3204
Proline (g)	0.4083
Fatty acids, total polyunsaturated 18:1 t (g)	0.0035
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0562
Adjusted Protein (g)	0.0000
Cystine (g)	0.0720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.2812
Copper, Cu (mg)	0.0605
Maltose (g)	0.0000
Zinc, Zn (mg)	1.7370
Total lipid (fat) (g)	70.3354
Vitamin K (phylloquinone) (g)	5.8298
Cholesterol (mg)	276.4275
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0055
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	38.0741
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0033
Vitamin A, IU (IU)	2558.2705
Energy (kcal)	1025.4741
Fatty acids, total saturated 16:1 undifferentiated (g)	2.0189
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1448
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	75.3971
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0091
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	76.3931
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0088
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3448
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	20.6912
Fatty acids, total saturated 16:0 (g)	21.2036
Carbohydrate, by difference (g)	76.7198
Vitamin D (IU)	63.1818
Fructose (g)	0.0000
Fluoride, F (g)	0.1671
Aspartic acid (g)	0.5102
Tyrosine (g)	0.2584
Potassium, K (mg)	333.2674
Fatty acids, total saturated 12:0 (g)	0.9040
Vitamin A, RAE (g)	746.4360
Serine (g)	0.3257
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2757
Fatty acids, total trans-polyenoic 22:4 (g)	0.0020
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0006
Fatty acids, total saturated 14:0 (g)	7.1252
Histidine (g)	0.1892
Isoleucine (g)	0.2845
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	2.2160
Water (g)	168.6989
Fatty acids, total saturated 8:0 (g)	0.6703
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0027
Carotene, beta (g)	53.3220
Sodium, Na (mg)	1038.8522
Iron, Fe (mg)	3.2005
Energy (kJ)	4290.4418
Ash (g)	5.8190
Caffeine (mg)	0.0000
Glycine (g)	0.1570
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7543
Fatty acids, total polyunsaturated (g)	2.7526
Vitamin E (alpha-tocopherol) (mg)	1.9400
Sucrose (g)	66.7879
Vitamin B-6 (mg)	0.1309
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5686
Vitamin D (D2 + D3) (g)	1.4998
Vitamin D3 (cholecalciferol) (g)	1.4998
Lysine (g)	0.5533
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3003
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0560
Folate, food (g)	38.0741
Fatty acids, total saturated 20:1 (g)	0.0041
Fatty acids, total monounsaturated (g)	19.9854
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2325
Fatty acids, total polyunsaturated 16:1 t (g)	0.0005
Fatty acids, total polyunsaturated 17:0 (g)	0.0033
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0152
Choline, total (mg)	111.7355
Fatty acids, total polyunsaturated 16:1 c (g)	0.0301
Fatty acids, total saturated (g)	43.9160
Vitamin B-12 (g)	1.1478
Calcium, Ca (mg)	242.2450
Fatty acids, total saturated 10:0 (g)	1.3193
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.2663
Glutamic acid (g)	1.0124
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	740.9700
Leucine (g)	0.5434
Folate, DFE (g)	38.0741
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0642
Threonine (g)	0.2447
Fatty acids, total polyunsaturated 18:1 c (g)	0.5146
Manganese, Mn (mg)	0.0469
Protein (g)	21.5035
Cryptoxanthin, beta (g)	1.3669
Fatty acids, total saturated 18:1 undifferentiated (g)	16.9988
Betaine (mg)	0.0456
Phosphorus, P (mg)	286.3645
Tocopherol, gamma (mg)	0.0759

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. | 2. 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, vanilla, salt, and lemon zest and mix until just combined. Don't whip! | 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 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. | 4. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
sugar	1/3	cup		268.66	67.1987	0.0	0.0
extra large egg yolk	2			-	-	-	-
ricotta cheese	2	tablespoons		53.94	0.9424	3.4906	4.0238
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
kosher salt	1/4	teaspoon		-	-	-	-
lemon zest	1	tablespoon	grated	-	-	-	-
puff pastry	1	box	defrosted frozen	-	-	-	-
egg	1	tablespoon	beaten	21.7181	0.1094	1.9076	1.4443

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Easy Cheese Danish (Barefoot Contessa)