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
Glaze
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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