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
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
DANISH DOUGH
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:
- For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
- For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
- For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.
DANISH PASTRY
All recipes courtesy of Nick Malgieri
Provided by Food Network
Time 5h
Yield about 2 pounds of dough
Number Of Ingredients 9
Steps:
- Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition.
- To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
- Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
- After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.
OVERNIGHT CHERRY DANISH
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
More about "danish recipe from scratch recipe for deviled"
EASY DANISH RECIPE - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
5/5 (1)Total Time 3 hrs 15 minsCategory BreakfastCalories 398 per serving
- In a small bowl, combine the yeast, 1/2 Tbs. Sugar, and the warm water. Allow the yeast to get foamy while you do the next step.
- In a mixing bowl, whisk together 2 cups of flour, 1 1/2 Tbs. Sugar, and the salt. Cut the butter in until the mixture is crumbly.
DANISH DOUGH - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
CHERRY DANISH RECIPE FROM SCRATCH : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST HOMEMADE DEVILED HAM SPREAD (HAM SALAD) - GARLIC
From garlicandzest.com
CREAM CHEESE DANISH (WITH PUFF PASTRY) - A MIND "FULL" MOM
From amindfullmom.com
BEST DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS
From downshiftology.com
DANISH PASTRY RECIPE FROM SCRATCH – RECIPES SPICY
DANISH RECIPE | CDKITCHEN.COM
From cdkitchen.com
DANISH RECIPES | ALLRECIPES
From allrecipes.com
DANISH PASTRY - KING ARTHUR BAKING
From kingarthurbaking.com
DANISH DOUGH RECIPE FROM SCRATCH – VIDEO CULINARY – NEW …
From newcookeryrecipes.info
CREAM CHEESE DANISH RECIPES FROM SCRATCH | DEPORECIPE.CO
From deporecipe.co
SCRATCH-MADE CHEESE DANISH - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
FROM SCRATCH DANISH ALMOND RING RECEIPE - COOKEATSHARE
From cookeatshare.com
DANISH PASTRY RECIPE FROM SCRATCH RECIPES ALL YOU NEED IS …
From stevehacks.com
LEMON DANISH RECIPE FROM SCRATCH - ALL INFORMATION ABOUT …
From therecipes.info
DANISH DOUGH AND SPIRAL RAISIN DANISHES : BOOK RECIPES
From book-recipe.com
BAKED DEVILED PERCH FILLETS - RECIPE | COOKS.COM
From cooks.com
CHEESE DANISH RECIPE FROM SCRATCH RECIPES ALL YOU NEED IS …
From stevehacks.com
DEVILED EGG ROUNDS - RECIPES | COOKS.COM
From cooks.com
DANISH RECIPE FROM SCRATCH - PINTEREST
From pinterest.com
BLUEBERRY DANISH RECIPE FROM SCRATCH - ALL INFORMATION ABOUT …
From therecipes.info
CREAM CHEESE DANISH RECIPE FROM SCRATCH - CREATE THE MOST …
From recipeshappy.com
DANISH BUTTER COOKIES RECIPE FROM SCRATCH - LET’S DISCOVER HEALTHY …
From cookingrank.com
CHEESE DANISH RECIPE FROM SCRATCH - TENDERIZE PORK
From tenderizepork.blogspot.com
DELIVER EGG RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
DANISH RECIPE FROM SCRATCH - PINTEREST.COM
From pinterest.com
HOLIDAY RECIPES
From munchkintime.com
EASY DEVILED EGGS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
21 EASY BRUNCH RECIPES YOU CAN MAKE HALF-ASLEEP | SALON.COM
From salon.com
BEST DEVILED EGG RECIPE FROM SCRATCH | MISSHOMEMADE.COM
From misshomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love