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.
APRICOT-CHEESE DANISH
Steps:
- 1. HEAT oven to 400°F. Coat 2 baking sheets with no-stick cooking spray.
- 2. STIR cream cheese and 1 tablespoon sugar in small bowl until blended.
- 3. MIX remaining 4 tablespoons sugar and cinnamon in small bowl.
- 4. SPRINKLE flour on work surface. Unfold 1 pastry sheet on top of flour. Roll into a 12-inch square. Brush with half the butter. Sprinkle with half of cinnamon-sugar mixture. Cut the pastry sheet into 6 equal strips. Repeat with remaining pastry sheet, butter and cinnamon-sugar.
- 5. LIFT 1 pastry strip and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet, loosely coiling the dough around that center point to create a spiral shape, about 4 inches in diameter. Tuck outside end of spiral under the bottom of the pastry, pressing gently to seal. Repeat with the remaining pastry strips to shape a total of 12 pastries, six on each baking sheet.
- 6. SPOON 1 teaspoon cream cheese mixture onto center of each pastry. Top with 1 teaspoon preserves and 1 teaspoon walnuts.
- 7. BAKE 15 to 20 minutes or until golden brown. Cool on baking sheet 5 minutes.
- 8. PLACE powdered sugar in small bowl. Whisk in milk, 1 teaspoon at a time, until desired drizzling consistency. Drizzle over pastries.
APRICOT DANISH COFFEE CAKE
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Provided by Cindy Carnes
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
- In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
- In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g
PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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
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.
APRICOT AND CHEESE DANISH MUFFINS
These muffins have a surprise inside, jam and cream cheese! No need for butter. Great for brunch, breakfast buffets, etc.
Provided by Kibbie
Categories Quick Breads
Time 26m
Yield 1 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2588.1, Fat 129.6, SaturatedFat 38.3, Cholesterol 550.7, Sodium 2051.2, Carbohydrate 330.1, Fiber 19.6, Sugar 109.2, Protein 62.6
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APRICOT CREAM CHEESE DANISH PASTRIES | JERNEJ KITCHEN
From jernejkitchen.com
4.1/5 (11)Total Time 35 minsCategory Pastries And SweetsCalories 358 per serving
- Make the cream cheese filling. Using a food processor or an immersion blender, mix the cream cheese, sugar, egg yolk, vanilla paste, all-purpose flour, grated lemon zest, and heavy cream. Mix for approximately 2 - 3 minutes or until smooth and creamy. Preheat the oven to 200 °C / 390 °F or if you are using a fan-assisted oven, preheat it to 180 °C / 350 °F.
- Always use cold puff pastry, straight from the fridge. Unwrap the rolled butter puff pastry and place it on a sheet of parchment paper. Cut the dough in half horizontally and sprinkle the bottom half of the dough with sugar. Place the upper half over the sprinkled half. Cut in six equal rectangles and transfer them to a baking sheet lined with parchment paper. Using a fork, prick the dough all over, leaving out 1/2 cm or 1/4-inch edge. Gently press the dough down using the fork.
- Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges. Place two jarred and drained apricot halves on top of each pastry. Place in the preheated oven on the middle rack. Bake for 15 minutes at 200 °C / 390 °F or if you are using a fan-assisted oven, bake at 180 °C / 350 °F or until the puff pastry is flaky and the filling is creamy and baked. Remove from the oven and sprinkle two tablespoons of sugar all over the pastries. Place back in the oven, on the top rack, and switch the settings to low broil. Bake for 3 - 5 minutes or until the sugar caramelizes. Keep an eye on the pastries when they are on broil.
- Remove the baked apricot danish pastries from the oven. Transfer them to a wire rack to cool to room temperature. Serve for breakfast, brunch, snack, or dessert. Keep in a bag, at room temperature, for up to 2 days.
APRICOT-GINGER CHEESE DANISH RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (45)Category Side DishServings 4Total Time 45 mins
- Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
- In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
- Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
- In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.
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