Apricot Cheese Danish Recipes

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EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Trisha Yearwood

Time 35m

Yield 8 danish

Number Of Ingredients 6

1 large egg plus 1 yolk
8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed

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



Apricot-Cheese Danish image

Provided by Smuckers

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 11

No-Stick Cooking Spray
3 ounces cream cheese, softened
5 tablespoons Sugar
1 tablespoon Ground cinnamon
2 tablespoons all-purpose flour
1 frozen puff pastry sheets, thawed according to package instructions
3 tablespoons butter, melted
1/4 cup Smucker's® Apricot Preserves
1/4 cup coarsely chopped walnuts
3/4 cup Powdered sugar
Milk

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



Apricot Danish Coffee Cake image

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

1 (18.25 ounce) package white cake mix
3 eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water

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



Puff Pastry Danishes image

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

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 large egg yolks
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
2/3 cup seedless raspberry jam or jam of choice

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



Apricot Cheese Danish image

"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

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 to 115)
2 eggs
1/2 cup butter, softened
1/2 cup sour cream
3 tablespoons sugar
3 cups all-purpose flour
1/4 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla extract
1/4 cup apricot preserves
confectioners' sugar

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



Easy Cheese Danish image

Provided by Ina Garten

Time 45m

Yield 8 Danish

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

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



Apricot and Cheese Danish Muffins image

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

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup oat bran
1/2 cup packed light brown sugar
1 cup milk
1/3 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
3/4 cup apricot-pineapple jam (or other flavor)

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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