Ingredients: |
Ingredients: Cheese filling:
2 packages (8 oz. each) cream cheese, softened
1/2 c. sugar
1 T. lemon peel, grated
2 egg whites
Date-Nut filling:
2 c. dates
1/2 c. water
1/2 c. walnuts, chopped
Dough:
5 1/4 - 6 1/4 c. flour
1/3 c. sugar
1 t. salt
1/2 t. lemon peel, grated
2 packages yeast
1 c. margarine
1 1/3 c. very warm water (120* - 130*)
2 eggs, room temperature
conf. sugar
|
Directions: |
Directions:Prepare cheese or date filling. Refrigerate until ready to use.
Cheese filling:
Blend together cream cheese, sugar and lemon peel. Gradually add egg whites, blending until smooth.
Date-Nut filling:
In a saucepan, bring dates and water to a boil. Reduce heat; cover and simmer until water is absorbed, about 3 minutes. Stir in walnuts.
Dough:
In a large bowl thoroughly mix 1 1/2 c. flour, sugar, salt, lemon peel and yeast. Add margarine. Gradually add water to dry ingredients and beat 2 minutes. Add eggs and 1/2 c. flour. Beat 2 minutes. Stir in enough more flour to make a soft dough. Cover; let rest 20 minutes. Turn dough out onto well floured board. Divide into 3 equal parts. Roll each piece to an 8" square. Cut each into 8 1-inch strips. Twist each strip and coil into a circle, sealing ends underneath. Place on greased baking sheets. Make a wide indentation in center of each coil, pressing to bottom. Spoon prepared fillings into indentations, using about 2 T. of filling. Cover loosely with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on ungreased baking sheets. Cover loosely with plastic wrap. Let stand at room temperature until fully thawed, about 1 hour and 45 minutes. Let rise until more than doubled in bulk, about 45 minutes.
Bake at 375* for 15 - 20 minutes, or until evenly browned. Remove from baking sheets and cool on wire racks. Sprinkle with conf. sugar.
2 dozen |
This recipe for Freezer Danish is from