Pineapple Cream Cheese Danish Food

PINEAPPLE CREAM CHEESE DANISH

Steps:

• Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl.
• Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.
• Warm the milk until the chill is off and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the to the dry ingredients. Stir well until it is all blended together.
• It will be a very soft dough (not a knead-able dough). Cover with plastic wrap and refrigerate at least 4 hours or overnight .
• The next day, sprinkle your counter with some flour and turn the dough out onto the counter.
• Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore.
• Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.
• Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it.
• Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry) .
• Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry.
• Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size .
• Bake in preheated 400 degree oven for 10 to 15 minutes . Let cool a bit and then enjoy.

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.

CREAM CHEESE-PINEAPPLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

PINEAPPLE CHEESECAKE DANISH

Steps:

• To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use).
• To make Cheesecake Filling: Beat all the filling ingredients to combine well.
• To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white.
• Preheat oven to 375°F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking.
• For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries.
• Enjoy!

CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together the cream cheese, sugar, butter, vanilla, and egg.
• In a large casserole dish, unroll one package of the crescent rolls and lie flat in the bottom of the casserole dish.
• Spread the cream cheese mixture on top of the of the unrolled crescent roll dough.
• Unroll the second can of crescent rolls and lie flat on top of the cream cheese mixture.
• Brush egg whites on top of the crescent roll dough.
• Bake for 35 - 45 minutes until golden brown.
• Let completely cool before cutting into squares.