CHOCOLATE CREAM CHEESE DANISH
Steps:
- Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
- Pop open crescent roll dough and unroll, leaving crescents in rectangles. On a piece of parchment paper {or an ungreased baking sheet}, unroll crescent dough being sure to not separate any of the triangular pieces. Press edges together and pinch any holes back together. Dough should be almost the entire length of a half sheet pan.
- Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Sprinkle cream cheese filling with chopped chocolate. Cut 1 inch diagonal strips up each side of the dough. Fold slats of dough up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
- Cut into pieces and serve.
Nutrition Facts : Calories 237 kcal, Carbohydrate 27 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 120 mg, Sugar 22 g, ServingSize 1 serving
DANISH BUTTER COOKIES
These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
- Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
- Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
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