Apricot Cheese Danish 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.

APRICOT-CHEESE DANISH

Steps:

• 1. HEAT oven to 400°F. Coat 2 baking sheets with no-stick cooking spray.
• 2. STIR cream cheese and 1 tablespoon sugar in small bowl until blended.
• 3. MIX remaining 4 tablespoons sugar and cinnamon in small bowl.
• 4. SPRINKLE flour on work surface. Unfold 1 pastry sheet on top of flour. Roll into a 12-inch square. Brush with half the butter. Sprinkle with half of cinnamon-sugar mixture. Cut the pastry sheet into 6 equal strips. Repeat with remaining pastry sheet, butter and cinnamon-sugar.
• 5. LIFT 1 pastry strip and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet, loosely coiling the dough around that center point to create a spiral shape, about 4 inches in diameter. Tuck outside end of spiral under the bottom of the pastry, pressing gently to seal. Repeat with the remaining pastry strips to shape a total of 12 pastries, six on each baking sheet.
• 6. SPOON 1 teaspoon cream cheese mixture onto center of each pastry. Top with 1 teaspoon preserves and 1 teaspoon walnuts.
• 7. BAKE 15 to 20 minutes or until golden brown. Cool on baking sheet 5 minutes.
• 8. PLACE powdered sugar in small bowl. Whisk in milk, 1 teaspoon at a time, until desired drizzling consistency. Drizzle over pastries.

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.