Apricot And Cheese Danish Muffins Recipes

APRICOT CHEESE DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets., For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator.

CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.

APRICOT CHEESE DANISH

Steps:

• In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
• For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing bowl, cream sugar and butter until fluffy.
• Add sour cream; mix well.
• Combine dry ingredients; stir into creamed mixture just until moistened.
• Drain apricots, discarding liquid.
• Fold apricots, orange peel and nuts into batter.
• Fill greased or paper-lined muffin tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.