Danishapricotfilling Recipes
DANISH-APRICOT FILLING
Make and share this Danish-Apricot Filling recipe from Food.com.
Provided by lauralie41
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Put apricots, water and sugar into a saucepan.
- Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
- Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
APRICOT CHEESE DANISH
My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning.
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
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