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.
EASY CHEESE DANISH
Provided by Ina Garten
Time 45m
Yield 8 Danish
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
CHEESE FILLING
This is the cheese filling I use for several different sweet breads and it tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.
Provided by POKEY-TURTLE
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 8.9 g, Cholesterol 29.1 mg, Fat 6.7 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 55.6 mg, Sugar 8.4 g
DANISH - CREAM CHEESE FILLING
Make and share this Danish - Cream Cheese Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 10m
Yield 8 oz
Number Of Ingredients 3
Steps:
- Beat cream cheese until smooth.
- Mix sugar.
- Add egg yolk.
- Chill.
CHEESE DANISH
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 6
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch square. Then cut the dough into nine 4-inch squares.
- Dollop about 1 tablespoon cheese filling into the center of each 4-inch square of pastry.
- To form each Danish, brush each corner with beaten egg, fold the upper right corner over the filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining corners. Place the Danish on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with the granulated sugar, if desired. Bake, rotating halfway through, until evenly brown, 20 to 25 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. These are best eaten the same day they are made.
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
CHEESE FILLING FOR CHEESE DANISH
Blend mild farmer's cheese with sugar, raisins, and lemon zest to make the traditional filling for Cheese Danish. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cheese and sugar on low speed until well combined. Add the egg, beating to combine and scraping down the sides of the bowl as needed. Add raisins, flour, and zest; mix just to combine. Filling can be refrigerated in an airtight container for up to 3 days.
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