December 6, 2011

Cream Cheese Danish

Pastry.  Ahhh, pastry.  Who doesn't love pastries?  I'm sure there are pastry haters out there - but they are just weird.  If you are one of those anti-pastry weirdos - well, then - sorry I called you weird.  Or maybe I'm not, just pretend I am.

Danishes are at the top of the pastry love list for me.  And, danishes filled with cream cheese??  Yes, please.  

Now, don't be overwhelmed. They really aren't as hard as people presume. Let me walk you through it.

Cream Cheese Danish


For the Sweet Roll Dough:
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1.5 teaspoons salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 1/4 teaspoons yeast (equivalent to 1 packet of yeast)
  • 3.5 cups of bread flour (or all purpose if you can't find bread)

For the Cream Cheese Filling:
  • 8oz cream cheese, softened
  • 1/4 cup sugar
  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the Glaze:
  • 1 cup confectioners sugar
  • 2 tablespoons milk
  • 1 tablespoon melted butter


Now, for the dough - I used my bread machine.  You can also knead it all by hand, letting it rise for a couple of hours in a warm location covered by a towel.  For the bread machine, combine all ingredients as recommended by the manufacturer of your bread machine.  Usually, it's the liquids first, followed by the spices, flour, & make a well in the center of the flour for the yeast.  Set the bread machine on the dough cycle.

After the dough is finished, beat together all of the filling ingredients until smooth & creamy.  

Roll the dough into a long rectangle.  I actually just use my hands for this instead of a rolling pin.  Get it as even across as possible.  Roll it up into a log from the long ends in - making one super long roll across your counter.

Using a very sharp knife, cut the roll into 1 inch rounds.  Shape them a little with your hands & put them on a lightly greased baking pan.  Glass baking pans, or stoneware work best.  If you use a metal one, use wax paper if possible underneath & watch them closely while baking to prevent burning the bottoms.

Using your fingers, make a well in the center of each one to hold the filling.

Spoon some filling into each danish.

Bake at 350 degrees for 13-17 minutes.  Allow the danishes to cool completely before glazing.

Whisk together the glaze ingredients in a small bowl.  It should be smooth, and thin enough to drizzle.  Add a bit more milk if it seems to thick.  Using the back of a spoon, drizzle the glaze across the danishes.  

Eat & Repeat.


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