Danish Apricot Filling Recipes

APRICOT DANISH COFFEE CAKE

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.

APRICOT CHEESE DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets., For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. 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. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator.

DANISH-APRICOT FILLING

Steps:

• Put apricots, water and sugar into a saucepan.
• Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
• (Can be done in a Microwave).
• Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for two weeks.

DANISH - CONFECTIONERS CREAM FILLING

Steps:

• Whisk half and half, cornstarch and sugar together in a small saucepan.
• Bring to a boil, stirring constantly, until mixture thickens slightly.
• Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
• Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
• Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
• Chill.
• Can be kept refrigerated for 3 days.