Almost Cheese Danish Turnovers Food

EASY CHEESE DANISH

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.

EASY CHEESE DANISH

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.

ALMOST CHEESE DANISH TURNOVERS

Steps:

• Preheat oven to 375°F.
• Roll out bread with a rolling pin until flattened to about 1/16 of an inch.
• Stir together both cheeses, sugar and cinnamon until smooth.
• Brush some of the butter on the edges of the bread.
• Mound one half of the cheese mixture in the middle of each piece of bread.
• Fold over the bread to form a triangle and enclose the filling. Pinch the edges of the bread firmly together to form a seal.
• Arrange in one layer on a small baking sheet and brush the top of each turnover with the remaining butter.
• Bake the turnovers in the middle of the oven for 20 to 25 minutes or until pale golden.

CHILI CHEESE TURNOVERS

Steps:

• On a lightly floured surface, press pizza dough into two 12 inch squares.
• Cut each into 4 six inch squares.
• In a large bowl, combine the cheese, chili, and beans.
• Spoon 1/2 cup in the center of each square.
• Fold dough diagonally over filling , and press edges to seal.
• Place in two greased 15x10x1 baking pans.
• Bake 425 degrees for 13-18 minutes or until golden brown.
• Cool 5 minutes.
• Meanwhile, in a small bowl, combine tomatoes, and sour cream, and serve with turnovers.

SOUTHWESTERN CHEESE TURNOVERS

Steps:

• Put flour in bowl of food processor.
• Add cheese and butter chunks.
• Pulse processor 6 times until butter and cheese are coarsely chopped.
• Run processor steadily until dough forms a ball.
• Chill dough for at least one hour.
• On floured board, roll dough to 1/8 inch thickness.
• Cut dough into 20 2-inch rounds.
• Place 1/4 teaspoon pepper jelly in the middle of each round.
• Brush edges with egg wash made of 1 egg and 1 tablespoon water.
• Fold dough over jelly and seal.
• Bake at 375 degrees 12-15 minutes on ungreased cookie sheet.
• Cool (but really good warm!).
• May be frozen - to reheat, bake 5 minutes at 375 degrees.

BEEF AND CHEESE TURNOVERS

Steps:

• Preheat oven to 400*.
• In large skillet cook beef, green onions, bell pepper, and black pepper over medium heat until meat is brown. Drain fat.
• Stir in sloppy joe sauce.
• Simmer, uncovered for 7 minutes.
• Remove from heat; cool slightly.
• Stir in shredded cheese.
• For each turnover; roll a biscuit to 5-inch diameter.
• Spoon 2 tablespoons of the meat mixture onto each biscuit.
• Fold biscuit in half and pinch edges to seal.
• Place turnovers on baking sheet.
• Bake about 8 to 10 minutes or until golden brown.
• Cool slightly.
• Serve warm.

CHEESY DANISH TURNOVERS

Steps:

• Unroll crescent rolls; separate into 4 rectangles; press perforations to seal.
• Cut each rectangle in half crosswise.
• Beat cream cheese, 1/2 cup sugar, and vanilla until smooth.
• Divide this mixture over half of each rectangle, leaving a 1/4 inch border; fold dough over filling and press edges to seal.
• Combine remaining 1/4 cup sugar and cinnamon;.
• Brush pastry with melted butter and sprinkle with sugar mixture.
• Bake at 375 deg. for 12-15 minutes.

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.