Peachy Cheese Danish Recipes

Steps:

• Separate dough into four rectangles; seal perforations. On a lightly floured surface, roll each into a 7x3-1/2-in. rectangle. In a small bowl, combine cream cheese, sugar and lemon juice until smooth; spread over rectangles. Roll up from a long side; pinch edges to seal. Holding one end, loosely coil each., Place on an ungreased baking sheet. Top each coil with 2 teaspoons preserves. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to wire rack., For glaze, in a small bowl, combine confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over the tops.

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.

Steps:

• Separate dough into four rectangles; seal perforations.
• On a lightly floured surface, roll each into a 7"x3 1/2" rectangle.
• In a small mixing bowl, combine cream cheese, sugar, and lemon juice until smooth; spread over rectangles.
• Roll up from long side; pinch edges to seal.
• Holding one end, loosely coil each.
• Place on an ungreased baking sheet.
• Top each coil with 2 teaspoons preserves.
• Bake at 350*F.
• for 15-20 minutes or until golden brown.
• For glaze, in a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency.
• Drizzle over top.
• Yield: 4 servings.