Cheese Danish Pie Crust Squares Recipes

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

Steps:

• For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers.
• Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish. Dock the crust all over using a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes.
• Line the crust with foil and fill with dried beans or baking marbles. Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes.
• For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated. Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition. Stir in the heavy cream.
• Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes. Let cool, and then eat the pie. Serve with orange marmalade.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
• In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
• Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.