Cheese Danish Muffins Food

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.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

GLAZED CHEESE DANISH SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.

HOMEMADE CHEESE DANISH

Steps:

• Make the dough block: Whisk warm milk and teaspoon of sugar in small bowl. Add yeast and whisk. Let sit until mixture is bubbly and yeast is activated, about 10 minutes.
• In stand mixer bowl, whisk remaining sugar, cold milk, and eggs. Whisk in yeast mixture. In separate bowl, whisk flour, salt, & cardamom until well-blended. Add flour mixture to egg mixture, attach dough hook, and mix on low speed for 1 to 2 minutes or until liquid is absorbed and a rough mass has formed. {Note: for both croissant dough and Danish dough, you only want to knead the bare minimum to bring the dough together. You want to keep gluten formation to a minimum, which makes rolling the dough easier. It will get plenty of kneading during the rollouts/turns}. Turn dough out on a floured surface. Knead the dough 3 to 5 times to bring it together. The dough is very sticky. Don't be afraid to flour and/or wet your hands. The dough will not be smooth or elastic. Wrap the dough in plastic and refrigerate for 30 to 60 minutes.
• Make the butter block: Toss the butter with flour and chill in refrigerator for 20 minutes. In cleaned stand mixer with paddle attachment, beat chilled butter on medium speed, scraping down sides as necessary, for 1 to 2 minutes or until butter and flour form a smooth mass. Scrape butter onto a piece of parchment paper, wrap it up and refrigerate while you roll out dough.
• Incorporate the butter and turn the dough: Dust surface with flour. Set dough in center and dust the top with flour. Roll dough into a 15 by 12-inch rectangle with short side parallel to the edge of your work surface. Make it as straight as possible. Stretch and pull corners if necessary to make nice sharp corners. Visually divide the dough into thirds. Using your fingers (butter is too cold for spatula) spread the cold butter over the top of the upper 2/3rds of dough, leaving a 1/2-inch border on edges.
• Use a letter fold to encase the butter: Fold the empty bottom third over the middle third of the dough. Then fold the top third down over the center. Pinch together the seams at the bottom and sides of dough and gently roll your rolling pin over the top 3 or four times to help seal the seams. You've just completed your first "turn". If the butter has become warm and squishy, refrigerate the dough for an hour. If not, move on to the second turn.
• Dust work surface with flour. Position the dough with short side parallel to your work surface and the long fold to your left. Dust the dough with flour and roll it into a 20 by 12-inch rectangle. Brush any flour from the surface of the dough. Fold the dough using the book fold method: Fold the two short edges to the center of the dough, leaving a 1/4-inch gap. Line up edges precisely and square corners as you fold. Fold one side over the other as if you are closing a book. Briefly roll your rolling pin across the top to seal the seams. This completes the second turn. Wrap in plastic and refrigerate for an hour.
• Dust work surface with flour. Remove dough from refrigerator, dust with flour, and roll into a 20 by 12-inch rectangle. Brush any flour from work surface and fold dough using letter-fold method from step #5. Make sure to square the corners and fold neatly and precisely as possible. Roll your rolling pin over the top to help seal the seams. This completes the third turn and the Danish dough is finished.
• Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours before using it. You can also wrap it up and freeze for 4 to 6 weeks. Thaw in refrigerator overnight before using.
• Make Cream Cheese Filling - Place cream cheese and sugar in bowl of food processor. Process until mixture is smooth, 20 to 30 seconds, scraping down sides half-way through. Add egg yolk and pulse for 5 seconds and scrape down sides. Add flour, zest, and vanilla extract and blend well-about 10 seconds. Scrape bowl and make sure everything is well-mixed.
• Make Apricot Glaze - Combine jam and 2 tablespoons of water in a small saucepan. Warm over low heat until melted and fluid. If glaze seems too thick, add third tablespoon of water. Strain through fine-mesh strainer into small bowl to remove any chunks of fruit. Use while warm and fluid. The glaze will keep in refrigerator for one month. Reheat before using.
• Make Danish - Dust work surface with flour. Place dough in center and dust top with flour. Roll into a 16 by 12 by 1/4-inch rectangle. Mark dough at 4-inch intervals on all sides. Cut dough into 12 (4-inch) squares.
• Place a tablespoon of Cream Cheese Filling in center of each square and smear in a slight oval toward two of the diagonal corners. Fold one of the other corners over filling. Moisten its top with a bit of water and fold the opposite corner over the top and press to seal. Line 2 baking sheets with parchment paper or silicone mats and place Danishes on prepared sheets.
• Loosely cover sheets with plastic wrap and let Danish rise in a cool room-temperature spot until they are doubled in size and look like they have taken a deep breath (about 1 hour). If you squeeze one, it should feel marshmallow-like.
• Preheat the oven to 400° F and position rack to center. Chill Danish in freezer for 10 minutes or refrigerator for 15 minutes. Bake one sheet of Danish at a time, rotating sheet halfway through, for 14 to 16 minutes. The Danish should be golden brown. Transfer Danish to cooling rack and immediately brush with a thin layer of Apricot Glaze. Bake and glaze the 2nd Danish sheet the same way. Cool completely and dust with confectioners' sugar prior to serving.

CREAM CHEESE MUFFINS

Steps:

• Mix filling ingredients with mixer.
• Set aside.
• Preheat oven to 350 degrees.
• Oil bottoms only of medium muffin tins.
• Beat eggs; stir in milk and oil; set aside.
• Mix together flour, sugar, baking powder, and salt until well blended.
• Pour liquids, all at once, into flour mixture; stir until moistened.
• Fill muffin cups about 1/2 full.
• Spoon 1 teaspoon filling onto batter.
• Top with batter to 3/4 full.
• Bake 30-35 minutes.
• Don't brown; should be light in color.
• Roll hot muffins in powdered sugar.

APRICOT AND CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 425 F degrees.
• Grease 12 muffin cup pan.
• Sift flour, baking powder, and salt.
• Stir in oat bran and brown sugar, set aside.
• In another bowl, combine milk, oil, eggs, and vanilla.
• Stir milk mixture into dry ingredients, just until moistened.
• Cut cream cheese into 12 equal pieces.
• Spoon 1/2 of batter into prepared muffin cups, filling about 1/3 full.
• Spoon about 1 tablespoon of jam on top of batter in each cup.
• Top with 1 piece of cream cheese in each cup.
• Spoon remaining batter into each cup, over the jam and cheese, until each cup is about 2/3 full.
• Bake for 14-16 minutes until browned.