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Saturday, May 10, 2008

Home Made Cream Cheese Danish

The Recipe for the day is *Home Made Cream Cheese Danish*. If you like cream cheese pastries, you will love these. They are really rich though. So don't eat to many in one sitting. These are worth the work you put into them. If you ever have any questions to ask about any of the recipes feel free to ask me. just click comments and ask away. also, if you have a recipe you would like to share, feel free to do so. I'll Post it here for every one to see, along with your name if that's all right with you.


*Home Made Cream Cheese Danish*



Servings: 18

Note: When the dough rises they look like a cone. Also I use more filling than called for, so I double the mixture.

Dough:
3¾-4¼ Cups flour
3/4 Cup sugar, divided
2 1/4 Oz. packages active dry yeast, or use 2 1/2 tsp.bread machine yeast
1 1/4 Tsp. salt
3/4 Cup milk
1/2 Cup water
1/2 cup butter
1 egg

Filling:
1 8 Oz. pkg. cream cheese, softened
1 egg yolk
1/2 Tsp. vanilla

Glaze:
1 Cup powdered sugar
1/2 Tsp. vanilla
3 tsp. water, More if needed

In a large bowl, mix 1 cup of the flour, 1/2 cup sugar, yeast and salt. Using a saucepan, heat the milk, water and butter to 120*F-130*F. Add liquid mixture to dry ingredients; beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to make a stiff dough. Cover and refrigerate the dough for about 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Form each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils about 1½ inches apart on greased baking sheets. Cover and let rise until doubled, for about 1 hour.

In a small mixing bowl, Mix together the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Use the back of a spoon, to make a 1" wide indentation in the center of each coil, Carefully. Spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, mix together the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!


Per Serving: 324 Cal (46% from Fat, 8% from Protein, 46% from Carb); 6g Protein; 17g Tot Fat; 9g Sat Fat; 6g Mono Fat; 37g Carb; 2g Fiber; 16g Sugar; 33mg Calcium; 1mg Iron; 288mg Sodium; 58mg Cholesterol

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