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
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
DANISH CHEESE PASTRY
Well-worth the time and effort to make these wonderful Danish pastries.
Provided by Daily Inspiration S
Categories Sweet Breads
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. For the dough: Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The mixture should be the size of small peas. Transfer mixture to a medium-size bowl.
- 2. In a small bowl, combine the egg, milk and 2 tbsp. water. Add the egg mixture to the flour. Using a rubber spatula, fold the mixture until it is evenly moistened. Place the dough onto a piece of cling wrap and shape into a small rectangle (make sure it is wrapped well). Chill for approximately 3 hours - up to a day.
- 3. Lightly flour the surface and rolling pin and roll out your dough into a rectangle (8 x 15 inch). Have the short side facing you and then fold the dough into thirds (as you would fold a letter) - folding the top third of dough down and the bottom third up. The dough will appear rough and flecked with pieces of butter, but as you roll out your dough, it will come together. Rotate your dough and repeat the folding process two more times. Continue dusting the work surface including your hands and the rolling pin with flour. Wrap the dough in cling wrap and refrigerate for approximately 1 hour.
- 4. Roll and fold the dough one more time. Refrigerate the dough if it becomes difficult to roll. Now wrap the dough in cling wrap one more time and refrigerate approx. 2 hours or overnight.
- 5. For the filling: In a large bowl, beat together the cream cheese, 1/4 cup confectioner's sugar, the egg yolk, salt and vanilla until smooth. Add mixture to a resealable plastic bag and set aside.
- 6. Roll out your dough to approximately a 12 1/2-inch square. Cut 1/4 inch off each edge and then cut dough into 9 4-inch squares. Brush the corners of each square with some of the beaten egg and then fold each corner into the center and press down gently. Move the squares to two parchment-lined baking sheets.
- 7. Snip the tip off one corner of the plastic bag to make a 1/2 inch hole. Pipe cheese filling onto the center of each dough square. Loosely cover the pastries with cling wrap and let them stand until slightly puffed up, approximately one hour or slightly longer.
- 8. Meanwhile, heat oven to 425 degrees. Remove the cling wrap and gently brush the tops of the pastry with the beaten egg. Bake for 10 minutes and then rotate sheet pans and reduce the oven temp to 375 degrees. Continue baking until they are puffed and golden brown in color, approximately 6-8 minutes.
- 9. Combine and whisk together the remaining 1 cup of confectioner's sugar with the milk. Let the pastry cool slightly on the pans and then drizzle with the glaze. Serve warm or at room temperature.
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- In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, 1/4 tsp of vanilla extract and the zest of 1 lemon. Make sure to only use the yellow part and avoid the white rind since its very bitter.
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5/5 (1)Total Time 1 hr 36 minsCategory BreakfastCalories 331 per serving
- Grate the frozen butter and toss it with the dry ingredients, using your fingers to work the flour into the butter until the mixture resembles small crumbs.
- In a small mixing bowl, combine the egg, half and half and vanilla, and use a rubber spatula to fold the wet ingredients with the dry until the mixture forms large, moist clumps.
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