A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream Cheese Danish
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- #30702
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
2 comments
ingredients
Pastry
1/2 cup milk
3 tablespoons sugar
1 ounce dry yeast
2 eggs
3 1/2 cups flour
1 teaspoon salt
1 cup butter
1 teaspoon vanilla extract
Filling
3 packages (8 ounce size) cream cheese
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
directions
Scald milk and set aside to cool. Place flour, sugar, salt, yeast and butter in a large bowl. Blend with pastry blender.
Add eggs and vanilla to cooled milk. Blend milk and flour mixture with fork until it holds together. Wrap in wax paper and refrigerate for 2 hours.
Cut into two portions and roll out into rectangles. Mix together the filling ingredients. Spread each rectangle with 1/2 of the cream cheese filling. Roll jelly roll style and shape like a horseshoe on greased cookie sheet. Brush with beaten egg whites. Bake at 375 degrees F for 30 minutes.
Variations: Spread a thickened pie filling (cherry or blueberry are both good) over the cream cheese layer. Then roll and bake as directed. I haven't tried it yet but I think raspberry jelly would also be good in this recipe.
added by
margjohnson
nutrition data
402 calories, 24 grams fat, 39 grams carbohydrates, 7 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
I used an aluminum tray put cream cheese over dough and then cherries over dough to say time. It came out perfect.
October 31, 2009
Everything tasted ok, but it was terrible to prepare! I followed the recipe exactly and the dough was way too wet, it didn't rise at all, and then was impossible to roll. I might try once more with more flour/yeast, but this was not easy to make and did not look like danish after it had baked.
The danish tasted fine but I feel there was one step missing. The pastry was heavy and I feel that it should have raised one more time after the filling was added and before it was baked. I will try the recipe again but this time I will let it raise before I bake it. Thank you.
April 21, 2008
I have been searching for a recipe for bakery-style cream cheese danish and this is IT! OMG, make this, you won't be disappointed. This danish is good warm and cold, right from the refrigerator; I have made it plain as well as with several different pie fillings and jams, and substituted splenda blend for the sugar and it was just as good! All received rave reviews, thank you so much for putting this in print! Blondie