EASY CHEESE DANISH
These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
EASY CHEESY DROP DANISH
Love bakery-shop cream cheese Danish rolls? Now you can make them at home with an easy Bisquick® mix recipe.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
- In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
- On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
- Bake 8 to 10 minutes or until golden brown.
- Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Danish, Sodium 300 mg, Sugar 12 g, TransFat 1 g
EASY DROP DANISH (USING BISQUICK)
Make and share this Easy Drop Danish (Using Bisquick) recipe from Food.com.
Provided by Katrina
Categories Quick Breads
Time 35m
Yield 1 dozen danish, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix margarine, sugar and Bisquick until crumbly.
- Stir in milk until dough forms; beat 15 strokes.
- Drop by rounded tablespoonfuls 2" apart onto a lightly greased cookie sheet.
- Make a shallow well in center of each with the back of a spoon.
- Fill the well with 1 teaspon preserves.
- Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden.
- While warm drizzle with glaze.
- Glaze: Beat together all ingredients until smooth.
Nutrition Facts : Calories 186.6, Fat 7.6, SaturatedFat 1.9, Cholesterol 2.3, Sodium 269.2, Carbohydrate 27.5, Fiber 0.5, Sugar 14.3, Protein 2.2
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
EASY CHEESE DANISH, FROM INA GARTEN RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip! Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
HEAVENLY CHEESE DANISH
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
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.
EASY CREAM CHEESE DANISH
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
Provided by Natalie
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g
EASY DANISH
I got this recipe from a friend. While I have seen similar recipes, I haven't seen any just like it. So simple, easy, and people will think you're a professional pastry chef!
Provided by funkycamper
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- 1st Part:.
- Cut 1/2 cup butter into 1 cup flour.
- Sprinkle water over mixture and mix until it's moist enough to round into a ball.
- Divide in half.
- On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
- 2nd Part:.
- Heat 1/2 cup butter and 1 cup water to a rolling boil.
- Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
- Stir vigorously over low heat until mixture forms a ball, about 1 minute.
- Remove from heat.
- Beat in eggs, all at once, until smooth and glossy.
- Divide in half.
- Spread evenly over strips.
- Bake 60 minutes or until topping is crisp and brown.
- Frost with Sugar Glaze (see below) and sprinkle with nuts.
- Sugar Glaze:.
- Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
- If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
- Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.
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EASY CHEESE DANISH - LET THE BAKING BEGIN!
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4.8/5 (37)Category DessertCuisine AmericanCalories 312 per serving
- Check the yeast: If you're unsure if your yeast is fresh and active, combine the yeast with 2-3 tablespoons of the milk from the overall amount and 1 tsp of sugar from the overall amount. Stir to dissolve the sugar and yeast. Allow to proof for about 10-15 minutes. The mixture should rise and look frothy. If it does not, discard the yeast and do not start until you have good, active yeast.
- Make the Pastry Dough: In a bowl of a stand mixer mix the remainder of the 1 cup of warm milk, 1/4 tsp kosher salt, 4 egg yolks, 2 tbsp of sour cream, remainder of 1/3 cup of sugar, 2 tsp of dried active yeast (or the frothy yeast mixture if you had to do step 1), and 3 cups flour together on the 3rd speed of a mixer for about ten minutes.
- Add butter & knead: Add 3/4 stick of softened butter to the dough mixture in quarters and knead for about 8 minutes or until the dough pulls away from the sides of the wall, and feels tacky to touch. If you stretch the dough, you should be able to form a thin film without it tearing.
- Let rise until doubled: Transfer the dough to a well-oiled bowl, then cover the outside of the dough with some oil as well. This will keep it from cracking and drying as it rises. Cover the bowl with a tea towel. It is best to set the dough in a warm place (between 80°F-90°F). I turn the oven to 250°F for 3 minutes, then turn it off and set my bowl with dough inside the oven with the oven light on. Top of the refrigerator or any other warm, draft-free place will work as well.
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