Cream Cheese Danish

ann_tJuly 18, 2013

Been awhile since I baked Cream Cheese Danish.

The dough only takes a few minutes to put together. Needs to be refrigerated over night.

This morning divided it up and made three different shapes.

Ready in time for breakfast.

Will share some with neighbours and freeze the rest.

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I can't remember the last time I had a Danish, it's been years. Yours look quite perfect.

    Bookmark   July 18, 2013 at 6:10PM
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They do look beautiful, Ann. Same as you FOAS. It's been years.


    Bookmark   July 18, 2013 at 6:19PM
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I know I have had one in the last year but not home made. They look delish. Recipe on the blog?

    Bookmark   July 18, 2013 at 9:58PM
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Thanks FOAS and Tricia.

CL, yes, I posted it (again) to the blog today.


    Bookmark   July 18, 2013 at 10:23PM
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Ann are there directions somewhere as to how you roll up or make the single danish?
Have made the large one before but not the single. Your recipe is a delish no fail recipe!

Thanks for sharing!

    Bookmark   July 18, 2013 at 11:11PM
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Trudy, the individual danish are easy to make. Just roll the dough out, and cut into three inch squares. Fold each corner into the centre pushing so that they stay put. Cover and let rise until at least double. Make an indent in the centre and fill the indent with the cream cheese filling. Brush the dough with an egg wash and bake until golden.

The snails were also easy. Roll the dough into about a 24 X 9 inch rectangle and cut 1 X 9 " strips. Hold both ends of a strip and twist in opposite direction to form a coiled rope.. Lay the coil flat and then roll one end into the centre on top and the other end into the centre on the bottom. Kind of like an S shape. Let rise, and then make indents in the middle of each coiled end and fill with the cream cheese filling. Brush with the egg wash.


    Bookmark   July 19, 2013 at 12:05AM
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Here's Ann's recipe from a few years ago. These danish are amazing. I remember when she posted this and I made them for the first time and they were as good looking and good tasting as her pictures. These got me back into baking - I was very popular at work!

It's a fall/winter project for me, and a favorite with the family. It's going to be 100 today, so we'll be buying peach cake and apple cider doughnuts from the farm store.

Well, it didn't look quite as good! LOL But it sure tastes as good.

Here is a link that might be useful: Recipe

This post was edited by momj47 on Fri, Jul 19, 13 at 8:32

    Bookmark   July 19, 2013 at 8:14AM
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I have made Ann's recipe-outstanding. I would eat one of these everyday for breakfast if I was more industrious.

    Bookmark   July 19, 2013 at 9:39AM
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beachlily z9a

Ann, I don't like cream cheese danish, but do love fruit danish. Could I just sub a thicken fruit in the place of the cream cheese? Your danish look lovely!

    Bookmark   July 19, 2013 at 10:34AM
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I love the generous drizzle of glaze !!!

    Bookmark   July 19, 2013 at 10:36AM
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Beachilly, I can't think of any reason why you couldn't. I've made it before with a cinnamon and apple filling.


    Bookmark   July 19, 2013 at 10:55AM
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beachlily z9a

Thank you, thank you!

    Bookmark   July 19, 2013 at 11:27AM
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I love these too. My coworkers beg for them. I always add a layer of raspberry preserves with the cream cheese, and I've also used lemon curd. I want to try the different shapes now!

    Bookmark   July 19, 2013 at 12:02PM
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momj47: the link doesn't seem to work ... :(

    Bookmark   July 19, 2013 at 1:02PM
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I think it downloads the recipe as a PDF file.

Cream Cheese Danish Coffee Cake

1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 t. salt
ý cup milk
2 packages instant (bread machine) yeast (4 1/2 t.)
(1 Tbs vital wheat gluten - optional, I like the softness it gives yeast dough)
2 eggs beaten
4 cups all purpose flour

Over low heat in a small saucepan, heat butter, sour cream, sugar, milk and salt until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, add flour, vital wheat gluten and yeast.
Mix sour cream mixture with beaten eggs and add to flour. Mix until cohesive dough forms. Will be very soft dough. Cover and put in fridge overnight to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.)

Turn dough out onto a well-floured surface and knead 6 or 7 times.
Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches (the size of the paper the recipe is printed on).

2 - 8 oz. packages cream cheese (softened)
3/4 cup sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
Beat together cream cheese with sugar; add egg and vanilla extract and salt.

Spread 1/4 of filling on to each piece and roll jellyroll style from long side.
Pinch seams and ends to seal.
Place seam side down on parchment paper on a baking sheet and cut about 4 - 6 slashes in top (a single edge razor blade works well)
Danish should be slightly flattened, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 - 25 minutes or until golden. Let cool on wire racks. Cover with foil if the tops start to get too dark.

2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
(toasted sliced almonds)
Combine the first 3 ingredients for glaze. I let the loaves cool some and put the glaze in a baggie with a tiny hole in the corner and drizzled it on.

    Bookmark   July 19, 2013 at 1:21PM
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Thanks so much!

    Bookmark   July 21, 2013 at 3:24PM
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