Thursday, November 11, 2010

Cream Cheese Danish

Homemade cream cheese danish, are you kidding me??

yep
ha
nah, I wouldn't do that to you
here's what you'll need my Easy Like Sunday Morning peeples:

- 2  cups flour (you can use cake flour here, too)
- 1/4  tsp. salt
- 1  cup cold butter, cut up
- 1/2  cup full fat sour cream
- 1  to 2 Tbs. cold water

For the danish pastry:
In a medium sized bowl stir together flour and salt. Add butter. Using a pastry blender, cut cold butter into flour until mixture resembles coarse meal, you can leave some pieces of butter the size of small peas.

In a small bowl, stir together the sour cream and 1 tablespoon of the water. Add to the flour mixture and stir with a fork until the mixture starts to clump together. Add the remaining water, if necessary, to moisten. Form into a ball. Shape the dough into a rectangle. Place between 2 pieces of parchment paper, waxed paper or plastic wrap. Roll to 18x9-inch rectangle.  Get out your ruler, make sure its perfect.
nah, Im just jackin, you can eyeball it.

Peel off the top sheet of waxed paper or plastic wrap. Turn the dough over onto a lightly floured surface (optimally, I use a floured piece of parchment on a jelly roll pan, like in the photo.  I form the danish on the parchment and throw the whole she-bang in the oven.) and peel off remaining paper or wrap. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. Fold dough in thirds again, forming a thick piece about 3x6 inches. Wrap dough and chill in the refrigerator 1 hour or until firm. (Dough may be chilled up to 24 hours; let stand at room temperature until easily rolled.)

So, can I be frank here...I feel like such a weiner.
teehee
I didn't do the whole folding thing...Im a lazy bum.
The dough was thoroughly chilled and I rolled it out and used it.
Im lame, I know.
But, I set the bar low so that you'll feel better about yourselves.

After you've rolled it back out to a large rectangle, slather the filling (recipe follows) on the inner third of the dough and with a pizza cutter or sharp knife cut strips in a herringbone pattern on either side of the filling, as shown in the photo.


Then, like in the photo above, fold the strips over the filling, alternating from one side to the other.
When you are finished, it should look something like this...or nicer, I kinda rushed this.

Next, it goes in the oven at 350* for about 20-30 minutes...or until golden brown.
Sorry to be so vague, but ovens tend to vary so much.
ooooh....all goldey and flakey!


Now, all you need is some glaze, because it ain't danish if it isn't glazed!
Let it cool to room temp before glazing so it all won't run off, cuz that would be a crying shame, srsly.

Filling recipe:
8 oz. cream cheese, room temp
1 egg
1/2 c. powdered sugar
1 tsp. vanilla
dash salt

**other fillings that can be substituted could be apple, berry, pumpkin, etc.
a can of whole cranberry sauce would be DIVINE and easy, too!
you could even put the cream cheese filling on the bottom and add a little cranberry on top of that.
yeah...just like that.


Glaze:
1 cup powdered sugar
2 Tbs. heavy cream or half and half (add slowly depending on consistency, you can add more, if needed.)
1 tsp. vanilla

I hope you got a pot of coffee going, you're gonna need it!

5 comments:

Christina said...

I love this! Cream cheese pastries are my weakness. Totally making the cranberry variation soon! Thanks for sharing this... it's genuis.

Laurie and company said...

holy cow! you make this look so easy!

I'm half tempted to try this, Nicole.

hugs!

Frau Haselmayer said...

Oh, this looks so delicious! I have to try this recipe!

OkapiDiva said...

You have some fantastic recipes I plan on trying - Thanks!

Nichole said...

hahaha "Get out your ruler" ... have you been in my kitchen?? Of course I can't find a ruler but I do have a yardstick. LOL It's true and I've used it.

I LOVE me some cream cheese Danish. I'm not a fan of donuts at all, especially the ones filled with jam. But these, oh yum!

Sounds like something I need to try for our lazy Sunday morning brunch. Thanks for sharing the recipe. <3

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