Apple Cream Cheese Danish With Wonton Wrappers Recipes

APPLE CREAM CHEESE DANISH

Steps:

• In a large bowl, dissolve yeast in warm water and 1/2 tsp of sugar. Cover and let it proof for 5-10 minutes.
• Meanwhile, combine the butter and flour. Cut cold butter into squares. Place half the flour in a food processor or blender, add the butter, then add the rest of the flour. Pulse a few seconds at a time. The mixture should resemble crumbs. (It's okay if you have large and small bits of butter.) Set aside.
• Once the mixture has proofed add the warm milk, egg, egg yolk and the remaining 3 tbsp sugar. Whisk until combined.
• Add in the flour/butter mixture. Mix with a spoon until combined. The dough will be a bit sticky. Spoon and cover the dough in plastic wrap. Chill the dough in the refrigerator for at least 4-5 hours or overnight.
• Once chilled, place the dough on a floured surface. Roll out the dough into a large rectangle. Fold the dough into thirds like a you would fold a letter. Rotate the dough 45 degrees and roll it out again into a large rectangle. This is called a turn. (fold, rotate, roll) Do this for a total of 3 times. Once you turned the dough three times and rolled it out. Fold into thirds, place and cover with plastic wrap. Return to the refrigerator and let it rest for 45 minutes or up to 1 hour.
• Once the dough has chilled repeat the turns three more times. So you will be making a total of 6 turns all together. Refrigerate the dough until ready to use.
• Melt 1/2 tsp of coconut oil in a large skillet.
• Add the sliced apples, cinnamon, nutmeg, coconut sugar and vanilla extract.
• Cook the apples until they are slightly tender. This takes up to 5 minutes.
• Add the cornstarch/water mixture and cook until the sauce thickened. Set aside.
• Beat cream cheese, sugar, egg yolk and vanilla extract until combined. Set aside.
• Preheat oven to 400 F. Line large baking sheet with parchment paper.
• Roll out the dough into a large rectangle. (you can either cut the dough in half, making two medium sized danishes or make one big danish)
• Spread cream cheese filling into the center of the danish. Top with apples. Drizzle with caramel. Braid the dough.
• Braiding the dough: Cut 1 inch slits on both sides of the danish making sure you have the same amount on both sides. Fold the top portion of the dough into the cream cheese. Then fold the right slit to the left, then the left slit to the right. Continue this process until you reached the last slits. Fold the bottom portion of the dough into the cream cream cheese. Then seal with the last two slits.
• Brush the danish with egg wash. Bake for 40-50 minutes or until danish is dark golden brown. Cool for 5 minutes then drizzle with caramel, if desired. (See note for baking)***

APPLE CREAM CHEESE DANISHES

Steps:

• Combine chopped apples, brown sugar, and sugar in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low, and allow to simmer for 15-20 minutes or until apples soften and mixture thickens. Remove from heat, and stir in cinnamon, nutmeg, allspice, cloves, and cardamom. Allow to cool.
• Stir together cream cheese, sugar, and vanilla extract until well-combined. Set aside.
• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
• Place sheets of puff pastry on a lightly floured surface and roll sheets out so that the length of the sheets is 10-12 inches long. (If the sheets have cracks in them, sprinkle cracks with a bit of water. Then roll out the sheets of puff pastry with a rolling pin to even out the cracks.) Cut 6 strips lengthwise per sheet. Take each strip and gently twist. Take each twist and coil it into a spiral. Tuck the end piece under the spiral. Press down the center of the pastry leaving about 1/4 inch all around on the sides.
• Score the pressed down center with a knife. Poke a few holes in the center with fork or knife. This will keep the center from rising too much and making the filling fall out. Place on prepared baking sheet.
• Fill each center with about 1 Tablespoon of cream cheese mixture. Top with a heaping Tablespoon of apple pie filling.
• Whisk together egg and water. Brush edges of danishes with egg wash.
• Bake for 20-25 minutes, or until edges are golden brown.
• Remove to a wire rack to cool slightly.
• While danishes are cooling, whisk together confectioner's sugar and half and half for optional glaze. Drizzle over slightly cooled danishes.
• Allow glaze to set, and serve.
• Store leftovers in the refrigerator for optimal freshness. Remove, and allow to come to room temperature before serving.

APPLE-CINNAMON WONTONS

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with butter flavored cooking spray.
• In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
• Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
• Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side.