Cream Cheese Danish
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour
Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge over-nite 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.
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 buttered baking
sheet and cut X’s in top. (About 6 X’s) (Danish should be slightly flatten, 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 to 25 minutes or
until golden. Let cool on wire racks,
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.
Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds
7 Comments Add yours
I remember these..GORGEOUS.
As soon as it cools down a little I am going to try these. They look so tempting. I like the idea of mixing and leaving in the fridge over night.
If I made this recipe I'm sure I would eat every single one of those pastries. Can't help myself, I'm going to do it anyway.
Just made these – a total hit! My husband loved them! Thanks so much for sharing the recipe.
what is the best way to make the smaller danish? the baking time would be affected? I'd like to make these, but want to make sure I'm doing it right. I'd like to end up with some about 3\” – 4\” square. your recipe looks wonderful and you did send me a link to it, but it doesn't detail how to make the smaller ones. I'm baking dumb…..susie
Susie, you can find instructions on shaping here…….http://www.thibeaultstable.com/2014/12/cream-cheese-danish.htmlIf you want them bigger, just cut in to 4\” squares.~Ann
Had them for breakfast this morning. Since it's just husband, a 4 year old, and I, I only made a half batch. The dough was perfect! I added lemon extract instead of vanilla extract. Definitely will make it again 🙂