"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cream Cheese Danish Recipe

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This recipe for Cream Cheese Danish, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Buyle
Added: Monday, August 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:

1 C butter or margarine
1/3 C all- purpose flour
2 packages active dry yeast
C warm water (110degree to 115degree)
C milk
C sugar
1 teaspoon salt
1 egg
3 to 4 cups all-purpose flour
1 egg yolk
1 tablespoon milk





Cream Cheese Filling:


2 8 oz packages of softened cream cheese
2 egg yolks
1 C sugar
2 T lemon juice
Zest of one lemon
2 cans of pie filling



Directions:
Directions:
Danish:


Cream butter or margarine with 1/3 cup flour. Roll butter mixture between two sheets of waxed paper into a 12 x 6 inch rectangle. Chill at least 1 hour.

Soften yeast in warm water. Heat cup milk, sugar, and salt till sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg; beat well.

Stir in 2 cups of the flour: beat well. Stir as much of the remaining flour as you can mix with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Let rest 10 minutes.

Roll into a 14-inch square. Place chilled butter mixture on one half of dough: fold over over other half and seal edges. Roll into a 21x12-inch rectangle. Fold into thirds. Roll into 21x12-inch rectangle. Fold and roll twice more; seal edges. Chill after each rolling. Fold into thirds to 12x7 inches. Roll up each wedge loosely, starting from the side opposite the point.

Place on ungreased baking sheets, point down: curve ends. Cover: let rise till double (30-45 minutes). Beat egg yolk with 1 tablespoon milk; brush on rolls. Bake in a 375 degree oven for 12-15 minutes. Remove from baking sheets. Makes 48.

Cream Cheese Filling:

Beat cream cheese until smooth. Add other ingredients and beat until smooth. Take dough and divide into fourths. Roll out in a 15 x 8 rectangle. Roll edges. Place on baking sheet. Spread with of cream cheese mix. Let rise for one hour. Bake at 375 degrees for 12-15 minutes. Spread each Danish with can of pie filling.

Personal Notes:
Personal Notes:
Use cherry or stawberry pie filling for HUSKER danish. Or use blueberry for the WILDCAT danish!

 

 

 

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