CREAM CHEESE DANISH CASSEROLE
Cut this flaky pastry casserole into squares and arrange on a plate for giving or devouring at home.
Provided by Elizabeth Heiskell
Categories dessert
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll 1 puff pastry sheet into a 12-by-9-inch rectangle; place on the prepared baking sheet. Combine the cream cheese, egg, vanilla, and 1 cup of sugar in a bowl; beat with an electric mixer on medium-high speed until smooth, 1 to 2 minutes. Spread evenly over the prepared puff pastry sheet.
- Roll the remaining puff pastry sheet into a 12-by-9-inch rectangle; place over the cream cheese mixture, pinching the edges of the pastry sheets together to seal.
- Combine the pecans, butter, cinnamon, and remaining 1/2 cup sugar in a bowl. Spread evenly over the top layer of the pastry. Bake in the preheated oven until golden, about 30 minutes. Cut into rectangles, and serve warm or at room temperature.
CINNAMON SWIRL DANISH RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cream cheese, granulated sugar, cinnamon, vanilla extract, puff pastry, unsalted butter, powdered sugar, milk
Provided by Alix Traeger
Categories Bakery Goods
Yield 5 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
- Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
- Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
- Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
- Use a knife to cut along the edge to create one roll.
- Repeat three more times, or until all the puff pastry is used.
- Begin to twist the first roll to create a swirl.
- Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
- Continue to wrap and seal all pieces until finished.
- Using a spatula transfer the dough to the cake pan.
- Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
- In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
- Brush the butter mixture over the dough.
- Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
- In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
- Pour the glaze over the danish swirl.
- Enjoy!
Nutrition Facts : Calories 831 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 1 gram, Protein 10 grams, Sugar 23 grams
CINNAMON CREAM CHEESE DANISH
Make and share this Cinnamon Cream Cheese Danish recipe from Food.com.
Provided by Sissylu
Categories Breakfast
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Press 1 package of rolls in a lightly greased 9x13 pan.
- Mix sugar, cream cheese& vanilla.
- Spread on pressed rolls.
- Place other package of rolls on top of mixture, trying to cover as much as possible.
- Spread melted butter or margarine on top.
- Sprinkle with cinnamon& sugar mixture.
- Bake 30 minutes at 350°.
- Cool and cut into squares.
Nutrition Facts : Calories 455.6, Fat 23.3, SaturatedFat 13.6, Cholesterol 84.8, Sodium 414.2, Carbohydrate 54.8, Fiber 1.7, Sugar 32.1, Protein 7.8
HEAVENLY CHEESE DANISH
This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
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GIANT CINNAMON-CHEESE DANISH RECIPE - PILLSBURY.COM
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- Heat oven to 350°F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape.
- In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.
- Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
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- Preheat oven to 375 degrees. Lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15×10 inch rectangle. Transfer to the prepared baking pan, pressing pastry to edges of pan. Bake about 12 minuets or until golden (pastry will puff ad shrink from sides of pan). Cool on a wire rack.
- Meanwhile, in an extra-large skillet heat butter over medium heat until melted. Add apples; cook about 8 minutes or until apples are crisp-tender, stirring occasionally. In a small bowl combine 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more. Set aside.
- In a medium mixing bowl beat cream cheese and the remaining 1/2 cup granulated sugar with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over cream cheese mixture (I did not include the syrup/juices in the apples).
- On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13×10-inch rectangle (make sure pastry is large enough to completely cover apple mixture ). Place on top of apple mixture. Lightly press edges of top pastry to edges of bottom pastry. Lightly brush top pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. In a small bowl combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.
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- While the puff pastry dough is thawing, create the cinnamon cream cheese filling. Beat the cream cheese with a mixer in a medium size bowl for 2 minutes until softened. Add cinnamon, vanilla, flour, and sugar. Beat for an additional 2 minutes until all of the ingredients are well incorporated. Scrape the sides of the bowl as needed and beat again. Set aside.
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