Does anyone have a recipe for mini cream cheese danish?!
Answers: I have searched on google, but all I can find is easy to make with bisquick-yuk
Cream Cheese Danish
***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
***Filling***
3 packages (8 oz.) cream cheese
1 1/2 cup sugar
1 1/2 teaspoon vanilla
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 & shape like a horseshoe on greased cookie sheet. Brush with beaten egg whites. Bake at 375 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
check the packages of frozen puff pastry, or filo dough, in the frozen food section. They may have danish recipes, that you can just make smaller versions
2 pkg. crescent rolls
2 (8 oz.) pkg. of cream cheese
3/4 c. sugar
2 1/2 tbsp. lemon juice
Cream sugar, cream cheese and lemon together. Layer a 9 x 13 baking dish with one package of crescent rolls and press down. Spread cream cheese mixture over the rolls and then layer the other package of rolls on top of the cheese mixture. Press down slightly. Cook 30 minutes at 350 degrees or until slightly brown.
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CREAM CHEESE DANISH
2 lg. pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
2 tbsp. lemon juice
1 tsp. vanilla
3/4 c. sugar
1 egg, separated
Soften cheese. Combine cheese, lemon juice, sugar, vanilla, egg yolk. Mix until fluffy. Line 9"x12" pan with 1 package of rolls. Spread cheese mixture over rolls. Cover with other package of rolls. Bake at 350 degrees for 1/2 hour.
Add 1 teaspoon sugar to egg white. When Danish is medium brown, remove from oven and brush with egg white mixture. Return to oven until deep brown. Cool.
Put one cup powdered sugar in small bowl. Add small amount of milk (2 to 3 tablespoons) and mix until dripping consistency. Dip brush in and dribble over Danish. Let cool overnight in refrigerator before eating.
Variations: Add raisins, cherries or other fruits to filling.
OR
CREAM CHEESE DANISH ROLLS
8 oz. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
2 cans Pillsbury crescent dinner rolls
4 tsp. jam
GLAZE:
1/2 c. powdered sugar
1 tsp. vanilla
2 to 3 tsp. milk
Heat oven to 350 degrees. Blend cream cheese, sugar and lemon juice until smooth. Separate crescent dough into 8 rectangles; press perforations to seal. Spread about 2 tablespoons cream cheese mixture onto each rectangle. Roll up, press edges to seal. Gently stretch each roll to about 10 inches. Coil loosely into spirals with seam inside. Seal ends.
Place on ungreased cookie sheets. Make deep indentation in center of each roll; fill with 1/2 teaspoon jam. Bake at 350 degrees for 20 to 25 minutes until golden brown. Drizzle with glaze. Refrigerate leftovers.
OR
QUICK CREAM CHEESE DANISH
2 (8 oz.) pkgs. cream cheese
1 egg yolk
1 tsp. vanilla
1 c. sugar
2 pkgs. crescent rolls (8 count)
1 egg white (save to brush on crust)
Soften cream cheese. Lay 1 container of crescent rolls in the bottom of an ungreased 9"x13" pan. Mix all other ingredients in a bowl and then spread evenly on top of crescent roll layer. Then place the other container of crescent rolls over the top of filling, leaving no gaps in dough. Brush egg white over the top layer of dough. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze (approximately 1 cup powdered sugar and 2 tablespoons milk). Cut into desired size of squares.
JM