Danish Coffee Cream Puff Muffins Recipes

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate.
• Set aside.
• In a large bowl, mix the flour, baking powder, soda and salt.
• In another bowl, whisk eggs with sour cream, sugar and vanilla.
• Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds.
• Dough will be quite thick.
• Spoon batter into greased muffin pans to about one-third full.
• Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• Top with the remaining batter, making sure it covers the filling.
• Place into preheated oven on center rack and bake until done.
• Bake at 375 degrees 18 to 20 minutes.

DANISH COFFEE CAKES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• 1. In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate. Set aside.
• 2. In a large bowl, mix the flour, baking powder, soda and salt.
• 3. In another bowl, whisk eggs with sour cream, sugar and vanilla.
• 4. Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds. Dough will be quite thick.
• 5. Spoon batter into greased muffin pans to about one-third full.
• 6. Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• 7. Top with the remaining batter, making sure it covers the filling.
• 8. Place into preheated oven on center rack and bake until done.
• 9. Bake at 375 degrees 18 to 20 minutes.

DANISH PUFF

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.

CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.