Chocolate Cream Cheese Danish Recipes

CHOCOLATE CREAM CHEESE DANISH

Steps:

• Before beginning, preheat your oven to 375 degrees F.
• Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
• Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
• Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
• Evenly sprinkle chopped chocolate on top of the cream cheese filling.
• Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
• Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
• Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
• Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

CHOCOLATE CREAM CHEESE DANISH

Steps:

• Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On a piece of parchment paper {or an ungreased baking sheet}, unroll crescent dough being sure to not separate any of the triangular pieces. Press edges together and pinch any holes back together. Dough should be almost the entire length of a half sheet pan.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Sprinkle cream cheese filling with chopped chocolate. Cut 1 inch diagonal strips up each side of the dough. Fold slats of dough up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

CHOCOLATE CREAM CHEESE DANISH

Steps:

• 1. Butter the bottom of 8 x 8 pan. Open 1 tube of crescent rolls, and place in bottom of pan, being careful not to tear at the perforations. Meanwhile combine the cream cheese, sugar, vanilla, brown sugar, and melted dark chocolate bars until well combined. Place cream cheese mixture on top of crescent rolls, then open the other tube of crescent rolls on top. (if you have problems getting the crescent dough to completely cover the bottom or top, you can roll them out so it will be thinner and will fit) Follow pkg directions on tube of crescent rolls and bake for the longest time shown on pkg. (350 degrees)
• 2. Glaze: combine the powdered sugar, vanilla extract, and 4 tsp of milk, until well combined. Drizzle over the cream cheese danish while still warm. Enjoy!

CHOCOLATE AND CHEESE DANISH

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
• Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.