HEAVENLY CHEESE DANISH
This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
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.
CHEESE DANISH
Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams
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SNIFF OUT THE BEST DANISH CHEESE - VISITDENMARK
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- Rygeost. Danish Rygeost, or 'smoked cheese' is a real one-off. Mild in taste with a delicate smoky note, and light and airy in consistency, it's the only cheese in Denmark that has not been inspired by foreign flavours.
- Fynbo. This traditional Danish cheese also comes from Fyn. It is a semi-hard cheese made from cow's milk with a mild taste reminiscent of buckwheat. The cheese is ripened for several months and is often used in salads or on bread.
- Danbo. Danbo is often called "Denmark's national cheese". We love this mild, slightly sour cow's milk cheese and you can find it in every supermarket and in many a Dane's lunch box.
- Esrom. This semi-hard cheese made from cow's milk, also known as Danish Port Salut, is known for its yellowish rind and its characteristically strong taste.
- Havarti. Havarti is one of the most famous Danish cheeses. It's a bit like a cheddar: the taste can be mild, but the longer it cheese is stored, the stronger it gets.
- Danablu. Danish Blue is a soft blue cheese was inspired by Roquefort, with a strong aroma and a sharp and a little salty taste. It's ideal for cooking, or add it to crackers or salads, and you can buy it everywhere.
- Mycella. Another traditional Danish blue cheese made from cow's milk is Mycella, which is made on the beautiful Baltic island of Bornholm .Due to its semi-soft consistency and its mild, slightly salty taste with a smoky tone, it is often referred to as "Danish Gorgonzola".
- Blue cornflower. Behind the wonderful name Blue Cornflower is a creamy, spreadable blue cheese with a mild, slightly salty and aromatic taste. The cheese is white to yellowish with a few holes and is made from pasteurised cow's milk.
- Vesterhavsost. Translated as 'North Sea Cheese', this delicacy originates in North Jutland. There it is ripened for several weeks in the salty sea air and thus develops into a semi-hard cow's milk cheese with a slightly salty and nutty taste.
- Samsø. Another cheese named after its place of origin is Samsø from the beautiful island of the same name in Kattegat. The cheese itself is similar to an Emmentale, but has a milder taste with a slightly nutty, almost sweet and sour note.
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