Orange Cream Cheese Filled Pull Aparts Food

ORANGE DREAM PULL-APART BREAD

Steps:

• Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

ORANGE CREAM CHEESE FILLED PULL APARTS

Steps:

• In a small bowl, combine sugar and the orange zest and set it aside.
• Cut the cream cheese into an equal number of squares as there are biscuits.
• Place one square of cream cheese into the center of the biscuits and fold them in half making them the shape of a half-moon, then pinch the edges.
• Melt the butter and then dip each biscuit into the butter then dip into the sugar mixture.
• Place in a greased Bundt pan with the curved side down in a single layer, do not stack then on each other, and try to fill in the gaps.
• Drizzle with remaining butter and sugar mixture.
• Bake @ 350 degrees for 30-35 minutes, or until golden brown.
• When finished, invert onto a platter.
• If you like, you can add the following glaze:
• Mix 1 cup powdered sugar and 2 Tablespoons of orange juice together.
• Drizzle over hot rolls.
• Serve warm. (We like it without the glaze because it is already very sweet).

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

CREAM CHEESE & ORANGE FILLED ROLLS

Steps:

• Crumble yeast into a bowl.
• Gently heat milk to 37°C
• Pour milk over yeast and mix until yeast has dissolved.
• Add sugar, egg, salt, cardamom and melted butter and stir; add about 200 ml of the flour and stir.
• Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
• Sprinkle some flour on top and cover: let rise for 40 minutes.
• Mix the filling ingredients together.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a 35 x 45 cm square.
• Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
• Cut the roll in 12 pieces (preferably at a slant, first cut leaning to the left, the next to the right, the next to the left etc. -> /\/\).
• Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush the rolls with beaten egg and sprinkle pearl sugar on top.
• Bake at 200 C for about 13-15 minutes.
• Cover the rolls while cooling.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.

GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
• Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
• Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
• Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
• Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
• Enjoy!