Danish Orange Marmalade Cheese Pockets Recipes

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ANNA'S ORANGE MARMALADE



Anna's Orange Marmalade image

Provided by Ina Garten

Categories     condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar

Steps:

  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

ORANGE DANISH CRESCENT ROLLS



Orange Danish Crescent Rolls image

They'll see glazed Danish with orange marmalade and assume you made a bakery run. But nope-you made these with refrigerated crescent dinner rolls!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (8 oz) refrigerated crescent dinner rolls
4 oz. (1/2 8 oz. pkg.) PHILADELPHIA Cream Cheese
2 Tbsp. orange marmalade
5 Tbsp. powdered sugar
1 Tbsp. milk

Steps:

  • Preheat oven to 375°F. Unroll and separate dough into 8 triangles.
  • In a small bowl, heat cream cheese in microwave for 30 seconds to soften slightly. Stir in marmalade.
  • Put a tablespoon of cream cheese mixture on each dough triangle. Spread evenly over the surface of the dough. Roll into a crescent shape and place on a baking sheet.
  • Bake for 11-13 minutes or until lightly golden brown. Remove from baking sheet and allow to cool.
  • Stir together powdered sugar and milk. Drizzle over cooled rolls and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DANISH ORANGE MARMALADE CHEESE POCKETS



Danish Orange Marmalade Cheese Pockets image

In a wild and crazy moment, I decided my life wasn't complete if I didn't attempt making danish pastry from scratch. The results were great, but I have a new appreciation for the time and effort that goes into producing a breakfast pastry! This recipe originated in a cookbook by Nick Malgieri. I received the recipe via chef chocolat, who made some modifications; and then I made my own changes. Never having seen the original recipe, I'm not sure how much it has changed. You can make a plain cheese version, but it's a tad boring in my opinion. If you're going to invest the time to make this recipe, add a spoonful of marmalade or other jam/preserves or a sprinkling of chocolate chips to the filling.

Provided by Kathy

Categories     Breads

Time 6h

Yield 24 serving(s)

Number Of Ingredients 20

3 1/2 teaspoons active dry yeast
1/4 cup warm water
1/4 cup skim milk, scalded and cooled
3 cups unbleached all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
12 ounces cold unsalted butter
2 large eggs, room temperature
16 ounces reduced-fat cream cheese, softened
6 tablespoons granulated sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
1/2 cup orange marmalade (or other fruit of your choice) or 1/2 cup chocolate chips (about 10-15 chips per danish)
1 egg
1 pinch salt
1/2-1 cup sliced almonds
1 1/2 cups powdered sugar (sifted after measuring)
2 tablespoons skim milk (I prefer milk because it makes a creamier icing) or 2 tablespoons water (I prefer milk because it makes a creamier icing)
1 teaspoon clear vanilla extract

Steps:

  • Make the pastry dough: Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk.
  • Combine flour, sugar, and salt in a food processor. Pulse to mix.
  • Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty.
  • Cut remaining butter into 1/2 inch cubes and add to processor. Pule twice, 1-2 seconds each time. Remove dough and place in mixing bowl.
  • Whisk eggs into yeast mixture and add to dough. Using a rubber spatula, hold blade horizontally. Press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. The dough will be soft and sticky.
  • Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours.
  • Place the chilled dough on a floured surface and sprinkle flour on top. Press dough into a rectangle (twice as long as it is wide).
  • Starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. Seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. Repeat, then press once across width of dough. You should have a 1/2 inch thick rectangle.
  • Sprinkle flour above and below dough.
  • Rolling Directions: Create a rectangle 18 x 8: Starting on the edge nearest you, roll once away from you in length and once in width. Do NOT roll over the end/edge of the dough.
  • Folding Directions: Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. Fold the top to bottom to form 4 layers. Turn dough so folded edge is on the left.
  • Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.
  • Filling: Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer).
  • Place HALF of the chilled dough on floured surface and sprinkle with flour.
  • Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour surface and dough again if needed. Roll dough out into a 12 x 16 inch rectangle.
  • Line two cookie sheets with parchment paper. Slide dough onto first cookie sheet and refrigerate 10 minutes (until firm).
  • Repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm.
  • Remove dough from refrigerator, leave dough in place on parchment paper. Cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.
  • Drop a heaping teaspoon of filling onto the center of each square. Top with a heaping teaspoon of marmalade or chocolate chips.
  • Fold the dough corners into the middle, overlapping the filling by about 1/4 inch. Cover and let rise 20-30 minutes until they begin to puff. I did not notice much puffing.
  • Preheat oven to 400°F.
  • Prepare the egg wash and brush to top of each pastry. Sprinkle with almonds or additional chocolate chips.
  • Bake 15-20 minutes or until pastry is golden and filling is set. My pastries were done at 15 minutes, so start checking after 10 minutes.
  • Cool on wire rack.
  • Combine icing ingredients in a small saucepan. Cook over very low heat until lukewarm. Drizzle icing over slightly cooled pastry and allow to set.

Nutrition Facts : Calories 291.5, Fat 16.5, SaturatedFat 9.4, Cholesterol 79.4, Sodium 186, Carbohydrate 31.6, Fiber 0.9, Sugar 17.9, Protein 5

ORANGE MARMALADE CHEESE SPREAD



Orange Marmalade Cheese Spread image

Make and share this Orange Marmalade Cheese Spread recipe from Food.com.

Provided by MarieRynr

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

8 ounces softened cream cheese
8 ounces grated sharp cheddar cheese
1 bunch green onion, chopped
1 1/2 cups mayonnaise
1/2 cup orange marmalade
1 cup toasted almond, chopped

Steps:

  • Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
  • Spread orange marmalade on top and sprinkle with the toasted almonds.
  • Chill and serve with crackers.

Nutrition Facts : Calories 361.4, Fat 28.8, SaturatedFat 10.1, Cholesterol 48.3, Sodium 391.4, Carbohydrate 19.6, Fiber 1.7, Sugar 10.8, Protein 9.2

PUFF PASTRY DANISHES



Puff Pastry Danishes image

Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 large egg yolks
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
2/3 cup seedless raspberry jam or jam of choice

Steps:

  • Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

HEAVENLY CHEESE DANISH



Heavenly Cheese Danish image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1 cup 2% milk
4 large egg yolks, room temperature
ASSEMBLY:
3 teaspoons ground cinnamon, divided
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg, separated, room temperature
1 tablespoon water
2 tablespoons maple syrup

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.

DANISH CHEESE POCKETS



Danish Cheese Pockets image

From Nick Malgieri's book Bake! This is a companion recipe to Recipe #450977, but you can use any Danish pastry dough. If you do use Recipe #450977, use 1/2 batch.

Provided by Chocolatl

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb danish pastry dough (approximately)
8 ounces cream cheese, softened
3 tablespoons sugar
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
1 egg
1 pinch salt
1/2 cup sliced almonds
3/4 cup confectioners' sugar (sifted after measuring)
1 tablespoon water
1/2 teaspoon vanilla extract

Steps:

  • Combine cream cheese, sugar, egg yolk and vanilla.
  • Beat together with a small spatula.
  • Place dough on a floured surface and lightly sprinkle flour over it.
  • Using a rolling pin, press the dough in firm, parallel strokes to soften it.
  • Flour the surface and the dough again if necessary.
  • Roll dough out to a 12" x 17" rectangle.
  • Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
  • Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
  • Cut remaining dough into 12 4-inch squares.
  • Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
  • Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
  • Place on a baking sheet lined with parchment paper or foil.
  • Cut reserved pastry into 12 1-inch squares.
  • Beat the egg and salt together and brush a little in the center of each pastry.
  • Top with a square of the reserved dough.
  • Cover and let rise until just starting to puff, about 20-30 minutes.
  • Preheat oven to 400°F.
  • Brush pastry all over with egg wash.
  • Sprinkle with almonds.
  • Bake until pastry is deep golden and filling is set, about 20 minutes.
  • Cool on rack.
  • Combine icing ingredients in a small saucepan and stir to mix.
  • Cook over low heat until just lukewarm.
  • Drizzle icing over pastry and let set.

Nutrition Facts : Calories 317.1, Fat 20.8, SaturatedFat 7, Cholesterol 51.7, Sodium 262.9, Carbohydrate 28.4, Fiber 1.8, Sugar 11.4, Protein 4.8

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