EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
CHEESE DANISH
Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams
EASY CREAM CHEESE DANISH
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
Provided by Natalie
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g
APRICOT AND CHEESE DANISH MUFFINS
These muffins have a surprise inside, jam and cream cheese! No need for butter. Great for brunch, breakfast buffets, etc.
Provided by Kibbie
Categories Quick Breads
Time 26m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 425 F degrees.
- Grease 12 muffin cup pan.
- Sift flour, baking powder, and salt.
- Stir in oat bran and brown sugar, set aside.
- In another bowl, combine milk, oil, eggs, and vanilla.
- Stir milk mixture into dry ingredients, just until moistened.
- Cut cream cheese into 12 equal pieces.
- Spoon 1/2 of batter into prepared muffin cups, filling about 1/3 full.
- Spoon about 1 tablespoon of jam on top of batter in each cup.
- Top with 1 piece of cream cheese in each cup.
- Spoon remaining batter into each cup, over the jam and cheese, until each cup is about 2/3 full.
- Bake for 14-16 minutes until browned.
Nutrition Facts : Calories 2588.1, Fat 129.6, SaturatedFat 38.3, Cholesterol 550.7, Sodium 2051.2, Carbohydrate 330.1, Fiber 19.6, Sugar 109.2, Protein 62.6
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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4.6/5 (54)Category BreakfastCuisine AmericanEstimated Reading Time 7 mins
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5/5 (7)Category BreakfastCuisine AmericanTotal Time 25 mins
- Remove biscuits from can and pull apart to make two biscuits out of each one. You will have 16 flat biscuit pieces. If you are making the muffin type danishes, roll the biscuit pieces out a little to fit in the cup of a standard sized muffin tin that has been lightly sprayed with cooking spray.
- If you are making the flat ones on a baking sheet, place a piece of parchment paper on the sheet and put the flat biscuit pieces on the paper. I kind of crimp the outsides of each flat piece kind of like you would a pie crust to hold the filling. Mix the cream cheese, sugar and vanilla with a mixer and add about a tablespoon to each danish, then add pie filling on top. I make 8 of each and use all the cream cheese and pie filling.
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