Easy Apple Cheese Danish 3 Recipes

EASY CHEESE DANISH

Steps:

• Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.

APPLE CHEESE DANISH

Steps:

• Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
• Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
• Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
• Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
• Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
• Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
• Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
• Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
• Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

QUICK AND EASY APPLE CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Unroll the two packages of crescent roll dough and pat out in ungreased 11x15 jellyroll pan or cookie sheet with sides, pressing perforations together.
• Place the cream cheese, vanilla, lemon and ⅓ cup sugar in medium mixing bowl. Beat until fluffy.
• Spread cream cheese mixture across the crescent roll dough.
• Top with apple pie filling, distributing evenly.
• Mix ⅓ cup sugar and cinnamon and sprinkle over the pie filling.
• Melt butter in microwave and drizzle over the top of everything.
• Bake at 350 for about 25 minutes until golden brown.

EASY CHERRY (OR APPLE) CHEESE DANISH

Steps:

• Preheat oven to 350°F Unroll one package of crescent roll dough and seal edges to make one large sheet. Place in bottom of an ungreased 9" x 13" baking dish.
• In a bowl, combine cream cheese, 1 cup of the sugar and vanilla. Spread mixture over dough in baking dish. Spread cherry pie filling over cream cheese mixture. (If using apple pie filling, spread apple filling and then sprinkle with cinnamon (optional).
• Unroll remaining package of crescent roll dough and seal edges to form one large sheet. Lay dough over pie filling.
• Mix 1/8 cup sugar and 1 teaspoon of cinnamon together. Sprinkle mixture over top of dough.
• Bake approximately 30 or until golden brown.

APPLE CRISP CHEESE DANISH

Steps:

• Preheat oven to 350 degrees. Spray a 15" pizza pan or stone with cooking spray.
• In a large bowl, mix together the cream cheese, powdered sugar, egg yolk, and vanilla until smooth. Set aside.
• Unroll the crescent dough into triangles. Reserve 4 triangles for later. Arrange the triangles on the pizza pan or stone with the points pointing towards the center. Press seams together to form a circle. Using the bottom of the glass, cut a circle in the center and remove circle of dough.
• Spread the cream cheese mixture on top of the crescent dough leaving a margin on the edges.
• Spoon the apple filling evenly on top of the cream cheese filling.
• Take reserved 4 triangles of crescent dough and cut each into 3 strips lengthwise. Take each strip of dough and twist it and drape it over the the filling connecting it on the center of the ring to the outside of the ring. Please note that this does not have to be exact. I had to use an extra triangle for my crescent circle so I only had 3 triangles to split up. Have fun and use your creativity.
• For the crumble: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it's the texture of wet sand. Sprinkle topping evenly over the apples.
• Bake for 20-25 minutes or until crescent dough is nice and golden.
• Cut into slices and serve warm. Place a ramekin of caramel in the center for drizzling on top if desired.

APPLE DANISH WITH CRESCENT ROLL DOUGH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
• Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
• Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
• Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.

APPLE-CHEESE DANISH

Steps:

• Preheat oven to 375°F. Lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured surface, unfold one pastry sheet and roll into a 15x10-inch rectangle. Transfer to the prepared baking pan, pressing dough to edges of pan. Bake in the preheated oven about 12 minutes or until golden brown (pastry will puff and shrink from sides of pan). Cool on a wire rack.
• Meanwhile, in an extra-large skillet, cook apples in hot butter over medium heat about 8 minutes or just until crisp-tender, stirring occasionally. In a small bowl, combine 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more; set aside.
• In a medium bowl, combine cream cheese and the remaining 1/2 cup granulated sugar. Beat with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over cream cheese mixture.
• On a lightly floured surface, unfold the remaining pastry sheet and roll into about a 13x9-inch rectangle (make sure pastry is large enough to completely cover apple mixture). Place on top of apple mixture. Lightly press edges of top pastry to edges of bottom pastry. Lightly brush pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. In a small bowl, combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.
• Bake for 35 to 40 minutes or until pastry is slightly puffed and golden brown. Cool on wire rack about 45 minutes. Serve slightly warm. Store any leftovers in the refrigerator. Make-Ahead Tip:
• Prepare the apple mixture as directed in Step 2. Cool and transfer to an airtight container; cover. Store in the refrigerator for up to 24 hours. Test Kitchen Tip:
• To save time, prepare as directed, except substitute one 21-ounce can of your favorite fruit pie filling for the apples, butter, 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg; omit Step 2.

APPLE CHEESE DANISH

Steps:

• Preheat oven to 375°.
• Combine cream cheese, sugar and vanilla until smooth. Set aside.
• Separate biscuits and flatten each on baking stone.
• Peel, core and slice apple. Chop apple into smaller pieces.
• Spread cream cheese mixture evenly over biscuits.
• Top with chopped apples; sprinkle with chopped pecans.
• Drizzle topping over pecans. Bake 15 minutes or until biscuits are browned.

EASY CREAM CHEESE DANISH WITH APPLES RECIPE

Steps:

• Heat oven to 350 degrees f.
• Line a large pan with parchment paper.
• In a medium-sized bowl add the cream cheese, extract, and sugar.
• Beat cream cheese mixture until light and fluffy.
• Unwrap cinnamon rolls and gently stretch each out making a small impression in the center of the dough.
• Make sure each roll has at least 2 inches of space to spread on the sheet.
• Add about 1 tablespoon of cream cheese filling to each cinnamon roll danish.
• Repeat with about 1 tablespoon of apple filling.
• Bake for 13 minutes at 350 degrees f.
• Remove from oven and move danish to a cooling rack.
• Add icing cup to microwave for 10 seconds to warm.
• Using a spoon, add an even amount of icing to each.
• Enjoy warm.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.