APRICOT CHEESE DANISH
"My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning." From taste of home.
Provided by Courtly
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
- For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.
Nutrition Facts : Calories 2485.2, Fat 146.2, SaturatedFat 83, Cholesterol 753.8, Sodium 1573, Carbohydrate 251.6, Fiber 6.1, Sugar 96.8, Protein 44.9
DANISH-APRICOT FILLING
Make and share this Danish-Apricot Filling recipe from Food.com.
Provided by lauralie41
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Put apricots, water and sugar into a saucepan.
- Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
- Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
ASSORTED INDIVIDUAL DANISH
Provided by Food Network
Time 2h20m
Yield 10 pastries
Number Of Ingredients 28
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.
APRICOT CHEESE DANISH
My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning.
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets., For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
More about "danish apricot filling food"
APRICOT CREAM CHEESE DANISH PASTRIES | JERNEJ KITCHEN
From jernejkitchen.com
APRICOT DANISH RECIPE - LOOKANDCOOK
From lookandcook.com
DANISH BRAID WITH APRICOT AND CONFECTIONER'S CREAM …
From karenskitchenstories.com
APRICOT DANISH RECIPE | EAT SMARTER USA
From eatsmarter.com
APRICOT DANISH - CECELIA'S GOOD STUFF
From ceceliasgoodstuff.com
6 PASTRY SHAPES PLUS 4 DELICIOUS FILLINGS FOR BRUNCHING …
From allrecipes.com
APRICOT DANISH - GATHER JOURNAL
From gatherjournal.com
APRICOT CUSTARD DANISH PASTRIES | PAULS EXPORT WEBSITE
From paulsdairy.com
10 BEST APRICOT FILLING FROM DRIED APRICOTS RECIPES
From yummly.com
10 BEST DANISH PASTRY FILLINGS RECIPES - YUMMLY
From yummly.com
APRICOT FILLING - JAMIE GELLER
From jamiegeller.com
APRICOT DANISH FILLING - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Desserts
HOMEMADE DANISH PASTRY RECIPE | VEENA AZMANOV
From veenaazmanov.com
APRICOT CARDAMOM DANISH - RECIPE - FINECOOKING
From finecooking.com
APRICOT CUSTARD DANISH PASTRIES - BARGAIN MUMS
From bargainmums.com.au
CUSTARD DANISH PASTRY - SUGAR SALT MAGIC
From sugarsaltmagic.com
APRICOT DANISH PASTRY RECIPE - THERESCIPES.INFO
From therecipes.info
SUPER QUICK APRICOT AND CUSTARD DANISH - STARTS AT 60
From startsat60.com
DANISH-APRICOT FILLING - GLUTEN FREE RECIPES
From fooddiez.com
DANISH PASTRY | KING ARTHUR BAKING
From kingarthurbaking.com
APRICOT ORANGE DANISH PASTRY - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
APRICOT FILLING RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
DANISH-APRICOT FILLING RECIPE - FOOD.COM - MASTERCOOK
From mastercook.com
DANISH-APRICOT FILLING RECIPE - FOOD.COM
APRICOT DACQUOISE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
DANISH CHRISTMAS KRINGLE WITH VARIATIONS ON FILLINGS (NUT
From foodgeeks.com
DANISH-APRICOT FILLING RECIPE - FOOD.COM
From pinterest.com
DANISH APRICOT FILLING RECIPE - WEBETUTORIAL
From webetutorial.com
APRICOT FILLING FOR CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APRICOT DANISH | AMERICAN ALMOND - BARRY CALLEBAUT
From barry-callebaut.com
WORLD BEST HEALTHY FOOD: DANISH-APRICOT FILLING
From worldbesthealthrecipes.blogspot.com
HOMEMADE APRICOT FILLING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
APRICOT FILLING RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DANISH DOUGH BUNS WITH APRICOT AND CREAM - LUNCHBOX
From lunchbox.eu
HOMEMADE DANISH PASTRIES - BROWN EYED BAKER
From browneyedbaker.com
BEST SESAME RAISIN DANISH RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
APRICOT WINDMILL DANISH RECIPE - FOOD NEWS
From foodnewsnews.com
BRAIDED JAM AND CUSTARD DANISH RECIPE - MINDFOOD
From mindfood.com
THE BEST APRICOT DANISH - STARTS AT 60
From startsat60.com
SOLO FOODS | SOLO APRICOT FILLING
From solofoods.com
APRICOT DANISH
From henergy.co.nz
APRICOT FILLING RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love