CREAM CHEESE DANISH
I've been a lover of the cream cheese Danish as long as I can remember.
Categories breakfast
Time 33m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.
CHEESE DANISH
Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams
SCRATCH-MADE CHEESE DANISH RECIPE
Cheese Danishes are a staple for breakfast when you're out and about - but they're even better when you make my Cheese Danish recipe at home.
Provided by Gemma Stafford
Categories Breakfast
Number Of Ingredients 6
Steps:
- Make one recipe of danish dough from my Morning Buns recipe. Complete the dough to step 11. I recommend watching the Morning buns video for a step by step instruction.
- On a floured surface, roll out the danish dough to a 12 x 12 inch (30x30cm) square and cut the dough into 9 squares.
- Place the squares of dough onto the baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
- In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place in a piping bag.
- Pipe about 2 tablespoons of filling into the dent at the center of each square.
- Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 to 1 ½ hours.
- When the dough is proofed, heat your oven to 425°F (220°C).
- Remove the plastic, brush the dough with the egg wash, and bake for 10 minutes.
- Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
- These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.
EASY CHEESE DANISH
Provided by Ina Garten
Time 45m
Yield 8 Danish
Number Of Ingredients 9
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.
DANISH PASTRY
My Mother-In-Law gave me this recipe after we were first married. It is so easy and tastes so wonderful. It's well loved by many. I can't say for sure if it's authentically Danish, but we served it at our Danish Dinner when we were doing an International Dinner Club. Everyone loved it! Cream cheese frosting is good on this. NOTE: The pastry-to-topping ratio is correct. It's very thick, and must be spooned onto the pastry and then spread to the edges, not over the sides. It will be thicker than the pastry. This seems like it may be getting too brown, but as long as it is still a nice brown, 1 hour is OK. Also be advised there is no sugar in the Danish Pastry itself, the sweetness will come from whatever you choose to frost it with! I use cream cheese frosting with almond flavoring.
Provided by Chef PotPie
Categories Breakfast
Time 1h25m
Yield 2 pastries, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry:.
- Cut butter into flour.
- Add water and mix with fork.
- Shape into a ball and divide in half.
- Pat into two 12" X 3" strips on an ungreased cookie sheet.
- FILLING:.
- Bring water and butter to boil and remove from heat. Then IMMEDIATELY, (this is important), add flour and beat until smooth, then eggs, one at a time, beating.
- Add flavoring.
- Add almonds, if using.
- Spoon half of filling on each strip of pastry and spread just to the edges. It will be very thick. Bake 350 degrees for 60 minutes or until golden brown.
- Frost. (There is no sugar in the pastry itself, so the sweetness comes from whatever frosting you choose to use.).
Nutrition Facts : Calories 460.7, Fat 33.5, SaturatedFat 20.3, Cholesterol 174.3, Sodium 307.9, Carbohydrate 32.1, Fiber 1.1, Sugar 0.3, Protein 7.8
DANISH CHEESE PASTRY
Well-worth the time and effort to make these wonderful Danish pastries.
Provided by Daily Inspiration S
Categories Sweet Breads
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. For the dough: Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The mixture should be the size of small peas. Transfer mixture to a medium-size bowl.
- 2. In a small bowl, combine the egg, milk and 2 tbsp. water. Add the egg mixture to the flour. Using a rubber spatula, fold the mixture until it is evenly moistened. Place the dough onto a piece of cling wrap and shape into a small rectangle (make sure it is wrapped well). Chill for approximately 3 hours - up to a day.
- 3. Lightly flour the surface and rolling pin and roll out your dough into a rectangle (8 x 15 inch). Have the short side facing you and then fold the dough into thirds (as you would fold a letter) - folding the top third of dough down and the bottom third up. The dough will appear rough and flecked with pieces of butter, but as you roll out your dough, it will come together. Rotate your dough and repeat the folding process two more times. Continue dusting the work surface including your hands and the rolling pin with flour. Wrap the dough in cling wrap and refrigerate for approximately 1 hour.
- 4. Roll and fold the dough one more time. Refrigerate the dough if it becomes difficult to roll. Now wrap the dough in cling wrap one more time and refrigerate approx. 2 hours or overnight.
- 5. For the filling: In a large bowl, beat together the cream cheese, 1/4 cup confectioner's sugar, the egg yolk, salt and vanilla until smooth. Add mixture to a resealable plastic bag and set aside.
- 6. Roll out your dough to approximately a 12 1/2-inch square. Cut 1/4 inch off each edge and then cut dough into 9 4-inch squares. Brush the corners of each square with some of the beaten egg and then fold each corner into the center and press down gently. Move the squares to two parchment-lined baking sheets.
- 7. Snip the tip off one corner of the plastic bag to make a 1/2 inch hole. Pipe cheese filling onto the center of each dough square. Loosely cover the pastries with cling wrap and let them stand until slightly puffed up, approximately one hour or slightly longer.
- 8. Meanwhile, heat oven to 425 degrees. Remove the cling wrap and gently brush the tops of the pastry with the beaten egg. Bake for 10 minutes and then rotate sheet pans and reduce the oven temp to 375 degrees. Continue baking until they are puffed and golden brown in color, approximately 6-8 minutes.
- 9. Combine and whisk together the remaining 1 cup of confectioner's sugar with the milk. Let the pastry cool slightly on the pans and then drizzle with the glaze. Serve warm or at room temperature.
EASY DANISH
I got this recipe from a friend. While I have seen similar recipes, I haven't seen any just like it. So simple, easy, and people will think you're a professional pastry chef!
Provided by funkycamper
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- 1st Part:.
- Cut 1/2 cup butter into 1 cup flour.
- Sprinkle water over mixture and mix until it's moist enough to round into a ball.
- Divide in half.
- On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
- 2nd Part:.
- Heat 1/2 cup butter and 1 cup water to a rolling boil.
- Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
- Stir vigorously over low heat until mixture forms a ball, about 1 minute.
- Remove from heat.
- Beat in eggs, all at once, until smooth and glossy.
- Divide in half.
- Spread evenly over strips.
- Bake 60 minutes or until topping is crisp and brown.
- Frost with Sugar Glaze (see below) and sprinkle with nuts.
- Sugar Glaze:.
- Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
- If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
- Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
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.
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
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4.9/5 (7)Category Breakfast
- If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you will be refrigerating the dough overnight: Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Set aside. If you need to speed up your cheese-danish-making process or want to make sure your yeast is alive and well: Sprinkle yeast over the warm water and milk with a little bit of the sugar (I take 1/2 teaspoon from the 1 tablespoon) and let stand until the mixture starts to foam a little bit. Then, beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.
- Place a large bowl near your food processor. Then put the flour, yeast (if you haven’t mixed it with the milk), salt and sugar in the processor, and give it one quick whizz just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little. You still want visible chunks of butter about least 1/2 inch in size — about 5 short pulses.
- Empty the contents of the food processor into the large bowl, then add in the milk-egg mixture. Use your hands or a rubber spatula to mix the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days. (Note: If you have “bloomed” your yeast as noted in step 1, you can get away with two hours in the fridge at this step.)
- To turn the dough into pastry, take it (or half of it — I find it easier to work with half the amount of dough at this step) out of the refrigerator and roll the dough out roughly into a 20-inch square, using flour as needed. Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book. Roll the dough out again into a large square, repeating the steps above 3 times (see video for guidance).
DANISH PASTRY - WIKIPEDIA
From en.wikipedia.org
Main ingredients Wheat flour, butter, milk, eggs, …Place of origin Denmark, AustriaType Sweet bread
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Ratings 15Category Breakfast, DessertCuisine American, FrenchTotal Time 31 mins
- Place the blueberries, granulated sugar and lemon juice in a medium sauce pan and cook over medium heat for about 15 minutes or until the mixture thickens. Make sure to stir the jam from time to time to make sure it cooks evenly. Put it aside.
- While the blueberry jam is cooking, thaw your puff pastry, preheat the oven to 400F, and line your baking sheet with parchement paper then set aside.
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4.7/5 (9)Category PastriesServings 12Total Time 3 hrs 15 mins
- Cream the butter with the sugar, vanilla, lemon zest, lemon juice and salt until smooth. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the egg yolk mix just until combined. Refrigerate the filling until ready to assemble the Danish. The filling can be made up to 2 days in advance.
- Use a pizza cutter or sharp knife to cut the dough into twelve 4" squares. Put a generous tablespoon of filling into the middle of each square. You should use all the filling between the 12 pastries.
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4.7/5 (3)Category DessertCuisine DanishTotal Time 1 hr 30 mins
- Start by preparing a basic Danish Pastry Dough, which can be used to make all kinds of Danish pastry. You can easily find the recipe for this dough on www.NordicFoodLiving.com by search for it on the front page.
- Cover you table top with a little all-purpose flour. Use a rolling pin to flatten out the dough into a 60x40 cm (24x16 inch) square.
- Place 2 teaspoons vanilla cream on 12 of the squares and 2 teaspoons of your preferred jam on the rest.
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- Prepare the filling. Beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until combined. Set aside. You will have a bit of filling left over, you can decide what to do with it or only make 2/3 of a batch if math is your thing.
- Preheat the oven to 400 F. Line 2 baking sheets with parchment paper. Roll each puff pastry sheet into a 12 x 12 inch square. Cut each into 9 pieces. Prick with a fork several times in the center. Beat the egg white and water together and brush onto each puff pastry square.
- Place a scant tablespoon of cream cheese filling onto each square and then a teaspoon of your choice of jam, jelly or chocolate chips.
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5/5 (4)Calories 463 per servingCategory Dessert
- In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, 1/4 tsp of vanilla extract and the zest of 1 lemon. Make sure to only use the yellow part and avoid the white rind since its very bitter.
- Now set that aside and lightly flour your work surface. Then unfold 1 lb package of thawed puff pastry and begin rolling out each sheet of puff pastry lengthwise about 2 inches. so that they measure (9x11 inches).
- Now split your cream cheese filling among both danishes, keeping the filling contained in the middle third of the puff pastry.
- Now fold over the top flap and begin crossing over the strips for the braid. So you’ll want to just switch from right to left until you get to the last 2 strips. Fold bottom flap up and cross the last 2 strips over.
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- Divide puff pastry into 2 even parts (If using homemade puff pastry I’ll usually cut this width-wise, if using store-bought dough it will already be divided into two even sheets for you).
- Roll first half of puff pastry into a 12x12” square (about 1/16” thick). Cut into 4 even-sized squares.
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- Preheat oven to 400 degrees. Spray two baking sheets with non-stick baking spray or line with silicone baking mats or parchment paper. Set aside.
- With a handheld electric beater or in the bowl of a standing mixture, beat cream cheese and sugar on low until combined. Add vanilla and mix together. Add lemon zest and juice and mix again. Chill in refrigerator until ready to use.
- Lightly flour the counter or board and remove the puff pastry sheets from refrigerator. Unfold one sheet and with the short side facing you, cut it lengthwise into 6 strips using a very sharp knife or a pizza wheel. Repeat with the remaining pastry sheet, making a total of 12 strips total.
- Twist 1 pastry strip and then carefully coil it into a spiral so it looks like a circle. Transfer it to the baking sheet. Tuck the end of the spiral (the extra piece of dough) under the bottom of the Danish. Repeat with the remaining strips. Make an indentation in the center of each Danish and add two tablespoons of the cream cheese filling.
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5/5 (8)Category Bread, BreakfastCuisine American, FrenchTotal Time 30 mins
- Mix together the cream cheese, powdered sugar, lemon zest, egg, vanilla, and lemon juice until the mixture is smooth and creamy.
- Unroll the puff pastry and place it onto a baking sheet lined with parchment paper. Lightly roll out the puff pastry just to remove lines from packaging.
- Spread cream cheese filling down the center of the puff pastry, in about a 2-3 inch wide section. If you are adding any toppings to your danish, add to the top of the cream cheese mixture at this time.
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From spaceshipsandlaserbeams.com
Ratings 3Calories 343 per servingCategory Appetizer, Bread, Breakfast
- Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.
- In a medium mixing bowl beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. Spread mixture evenly over the crescent dough.
- Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
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- Place each individual pastry square into the muffin pan, some of the pastry will hang over the top and that's okay. Press down a little to create a flat bottom
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5/5 (4)Total Time 30 minsCategory BreakfastCalories 196 per serving
- Roll out puff pastry until smooth. Divide each sheet into 9 squares (3"x3"). Place on a baking sheet lined with parchment paper.
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- Place the cream cheese, egg yolk, 1/4 cup sugar, vanilla, lemon zest, and salt in a medium bowl and beat together with an electric mixer until smooth. Cover and place in the fridge until the dough is ready.
- Preheat the oven to 400°F (200°C). Tear off a piece of parchment paper the size of a jelly roll pan or a 12-by-16-inch (30-by-40-centimeter) baking sheet. Lightly sprinkle the parchment paper with flour.
- Unroll the puff pastry on the parchment paper and, using a rolling pin, roll it out until it measures about 12 by 15 inches (32 by 38 centimeters). After every few rolls, carefully lift up the puff pastry and sprinkle a little more flour underneath it.
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- Roll out the crescent dough and cut into four rectangles/squares (8 total). Roll up the sides to form a kind of basket and shape into a circle. Gently place onto a baking sheet.
- Mix together cream cheese, sugar and vanilla until smooth. Spoon filling into the crescents and spread to the edges.
- Bake for 15 to 20 minutes, or until edges of danishes have turned a nice golden color. Allow to cool.
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Ratings 87Calories 230 per servingCategory Dessert
- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
DANISH PASTRY - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (58)Total Time 3 hrs 6 mins
- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside.
- In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain.
- Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer.
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
- Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it.
- Turn the dough 90°, so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle (approximately). Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10".
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