Giant Danish Recipes

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EASY CHEESE DANISH

Provided by Trisha Yearwood

Time 35m

Yield 8 danish

Number Of Ingredients 6



Easy Cheese Danish image

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.

1 large egg plus 1 yolk
8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed

GIANT DANISH

The Kitchen Crew and I used peach filling for this recipe and the results couldn't have been any sweeter, creamier or more satisfying. A perfect brunch centerpiece!

Provided by Teresa Jacobson

Categories     Other Breakfast

Time 55m

Number Of Ingredients 6



Giant Danish image

Steps:

  • 1. Preheat oven to 350 degrees. Coat a jelly roll pan with nonstick cooking spray.
  • 2. Unroll dough from 1 tube. Pat out, pressing perforations together until dough completely covers bottom of pan. Bake for 4 minutes.
  • 3. While dough is baking, combine cream cheese, sugar, egg and vanilla in a bowl until smooth.
  • 4. Remove dough from oven and cool slightly. Spread cheese mixture over dough to the edges. Scatter pie filling over cheese mixture. (Note* pie filling should not cover completely!)
  • 5. Unroll remaining dough from tube. Separate triangles and evenly arrange on pie filling. (Note* the triangles should not cover completely!)
  • 6. Bake for 30 minutes or until top crust is golden and cheese mixture is set. Cool completely in pan on a wire rack before cutting into squares. (**Dust with powdered sugar if desired.)

16 oz cream cheese, room temperature
1/2 c granulated sugar
1 large egg
2 tsp vanilla extract
2 can(s) refrigerated crescent rolls (8 oz. size)
1 can(s) pie filling, any flavor

GIANT CINNAMON-CHEESE DANISH

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 6



Giant Cinnamon-Cheese Danish image

Steps:

  • Heat oven to 350 degrees 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.
  • Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

EASY CHEESE DANISH

Provided by Ina Garten

Time 45m

Yield 8 Danish

Number Of Ingredients 9



Easy Cheese Danish image

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.

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

CRAZY-DELICIOUS CHEESY CHERRY DANISH

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12



Crazy-Delicious Cheesy Cherry Danish image

Steps:

  • Preheat oven to 350 degrees F.
  • To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
  • Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
  • To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
  • Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
  • Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
  • Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
  • Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
  • Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
  • PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein

Nutrition Facts : Calories 147, Fat 5 grams, Sodium 312 milligrams, Carbohydrate 22.5 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 10 grams

1 tablespoon plus 1 teaspoon powdered sugar
1 teaspoon cornstarch
1 drop vanilla extract
1 tablespoon jet-puffed marshmallow creme
1 tablespoon fat-free whipped topping, thawed from frozen
Half an 8-ounce tub fat-free cream cheese, room temperature
1/4 cup old-fashioned oats
2 tablespoons granulated sugar
1 tablespoon light vanilla soymilk
1/4 teaspoon almond extract
1 cup frozen unsweetened dark sweet cherries, thawed
1 tube refrigerated seamless dough sheet or reduced-fat crescent roll dough (recommended: Pillsbury)

ASSORTED INDIVIDUAL DANISH

Provided by Food Network

Time 2h20m

Yield 10 pastries

Number Of Ingredients 28



Assorted Individual Danish image

Steps:

  • Preheat oven to 350 degrees F.
  • On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing.
  • Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
  • Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored.
  • Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
  • Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
  • Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar.
  • Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula.
  • Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.
  • Mix to combine. You can use any spice or combination of spices.
  • Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.
  • Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
  • Yield: 1/2 cup
  • Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.

1/2 recipe danish dough
Egg wash (one egg, lightly beaten with 2 teaspoons milk)
Remonce (cinnamon and plain)
Jam (raspberry and apricot)
Cheese filling
Homemade chunky apple or pear sauce or cranberry conserve
Cinnamon sugar
Lekvar
Chopped chocolate mixed with sugar
Lemon curd (puff tart recipe, with 2/3 cup sugar instead of 1/2)
Pastry cream
Streusel
Toasted sliced almonds
1/4 cup flour
1/4 cup sugar
About 2 tablespoons melted butter
12 ounces cream cheese, softened
3/4 cup sugar
1 yolk, slightly beaten
1 cup sugar
1 tablespoon cinnamon
1/4 cup apricot jam
1 teaspoon water (approximately)
1/2 cup confectioners' sugar
About 1 tablespoon milk
4 tablespoons (1/2 stick)
butter, softened 1/2 cup sugar
1/4 to 1/2 teaspoon cinnamon (optional)

GIANT CINNAMON-CHEESE DANISH

Enjoyed this recipe at a breakfast carry-in at a friend's..Very delicious..pretty easy to put together We use Pillsbury Grand cinnamon rolls with icing...

Provided by grandma2969

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6



Giant Cinnamon-cheese Danish image

Steps:

  • Heat oven to 350*.
  • Lightly grease a 9" glass pie pan with non-stick spray.
  • Seperate dough into 5 rolls. set icing aside.
  • Unroll 1 roll into long strips of dough; reroll loosely and place in center of greased pie pan.
  • Unroll second roll, loosely wrap around first roll, cinnamon side inches Replace any cinnamon that falls off.
  • Repeat with remaining rolls, coiling dough into spiral shape.
  • In small bowl, beat all remaining ingredients with electric mixer on medium until smooth.
  • Spoon cream cheese mixture into a decorating bag with tip or gallon resealable food-storage plastic bag with 1/2" 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 the mixture.
  • Bake at 350* for 25-35 minutes or until center is thoroughly baked and edges are golden brown.
  • Cool 5 minutes. Meanwhile, remove cover from icing; microwave on medium (50%) power for 10-15 seconds or until drizzling consistency.
  • Drizzle icing over warm coffee cake.
  • Cut into wedges.
  • Serve warm.

Nutrition Facts : Calories 476.8, Fat 23.6, SaturatedFat 11, Cholesterol 42.2, Sodium 745.2, Carbohydrate 60.5, Sugar 16.8, Protein 7

1 (17 1/2 ounce) can refrigerated cinnamon roll dough
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

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