Individualcreamcheesedanish Recipes

EASY CREAM CHEESE DANISH

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.

EASY CREAM CHEESE DANISH

Steps:

• Preheat the oven to 350.
• Unroll the crescent rolls and separate into rectangles of dough using two triangle.
• Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
• Slice crescent roll dough into 1 inch x 8 inch slices.
• Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
• Spiral the rope around itself to form a loose circle/spiral.
• Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
• Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
• In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Lightly brush dough with melted butter.
• Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• You can use a spoon to drizzle it over the tops of the danish,
• or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
• Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
• Voila! Cream cheese danish without leaving the house or breaking a sweat.

EASY CHEESE DANISH

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.

INDIVIDUAL CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
• Place slices of dough on cookie sheet and make slight indention in the middle.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Bake in preheated oven for 15 to 20 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• After Danish has cooled, drizzle with icing.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350.
• Press one package of dough onto bottom of very lightly greased 9x13 pan.
• Whip together cream cheese, sugar, and vanilla.
• Spread over dough.
• Top with remaining package of dough, pinching together seams.
• Sprinkle cinnamon sugar on top, and bake 30 minutes.

ASSORTED INDIVIDUAL DANISH

Steps:

• Preheat oven to 350 degrees F.
• On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing.
• Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
• Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored.
• Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
• Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
• Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar.
• Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula.
• Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.
• Mix to combine. You can use any spice or combination of spices.
• Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.
• Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
• Yield: 1/2 cup
• Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.

CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together the cream cheese, sugar, butter, vanilla, and egg.
• In a large casserole dish, unroll one package of the crescent rolls and lie flat in the bottom of the casserole dish.
• Spread the cream cheese mixture on top of the of the unrolled crescent roll dough.
• Unroll the second can of crescent rolls and lie flat on top of the cream cheese mixture.
• Brush egg whites on top of the crescent roll dough.
• Bake for 35 - 45 minutes until golden brown.
• Let completely cool before cutting into squares.

GLAZED CREAM CHEESE DANISH

Steps:

• Spray 9x13-inch pan with cooking spray.
• Unroll and place one package of crescent rolls in the pan.
• Mix next five ingredients and spread on rolls.
• Unroll and place second package of rolls on top.
• Brush with egg white.
• Bake at 350 degrees for 25-30 minutes.
• Let cool.
• Mix glaze ingredients (add enough water or milk to make spreadable) and spread over cooled Danish.
• ENJOY!