Thursday, December 15, 2011

Cream Cheese Danish

Cream Cheese Danish

This makes 3 family-sized Danishes--perfect for gift giving!  These freeze very well, just thaw and serve.

Danish Dough
1  Cup  Sour Cream
1/2  Cup  Sugar
1/2  Cup  Butter
1  teaspoon  Salt
2  packages  Yeast
1/2  Cup  Warm Water
2  Eggs, beaten
4  Cups  Flour

Cream Cheese Filling
2  8-oz.  Cream Cheese, softened
3/4  Cup  Sugar
1  Egg, beaten
2  teaspoons  Vanilla
1/8  teaspoon  Salt

2  1/2  Cups  Powdered Sugar
1/4  Cup  Milk
1  teaspoon  Vanilla

For the Danish Dough:
In a medium saucepan, cook the Sour Cream, Sugar, Butter, and Salt over medium heat, stirring constantly, for 5-10 minutes or until well blended.  Cool to room temperature.  Dissolve the Yeast in the Warm Water (110-115*).  Add Sour Cream Mixture and Eggs.  Gradually stir in Flour; dough will be very soft.  Cover and refrigerate overnight.

The next day:
Combine all Filling ingredients and mix until well blended, set aside.
Knead the Danish Dough 5-6 times.  Divide into 3 equal portions.  Roll each portion into a 15" x 9" rectangle.  Spread each portion with 1/3 of the filling.  Roll up jelly roll style from the long side and place seam-side down on a greased baking sheet, tucking the exposed ends underneath the Danish.  Cut 4 X's on the top of the Danishes.  Cover and let rise until doubled, about 1 hour.  Bake at 375* for 20-30 minutes, until golden brown but not dark.  Cool and glaze.  Makes 3 Cream Cheese Danishes, each serving 6.

And here they are, ready for the Oven

This is in the "Senior Selections" cookbook my class compiled in the way-back-when; I don't know whose Mom sent it in but I'm so glad she did!  The original recipe said to divide the dough and filling into 4 portions; I like a larger Danish to give and so I make it into 3 portions.  I usually make this each Christmas--so easy and good--it's hard not to eat more than one slice.

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