Danish with cheese filliing

Danish with cheese filliing
Danish with cheese filliing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough:

  • 4 1/2 tsp dry yeast

  • 1/2 cup warm water

  • 1/3 cup sugar

  • 3/4 cup cold milk

  • 2 eggs

  • 4 1/4 cups sifted flour

  • 1 tsp salt

  • 1 pound (4 sticks) butter

  • flour

  • Cheese filling:

  • 8 oz cream cheese, softened

  • 1/4 cup sugar

  • 3 Tbsp flour

  • 1 egg yolk

  • 1/2 tsp grated lemon peel

  • 1 Tbsp lemon juice

Directions

Sprinkle yeast into warm (comfortable warm on wrist) water. Stir in 1/2 of the sugar, stir until yeast dissolves. Let stand until bubbly (about 10 minutes). Combine remaining sugar, milk, eggs, 3 cups of the flour, salt, and yeast mixture in a large bowl. Beat on medium speed with electric mixer. Beat in remaining flour with wooden spoon until shiny, elastic, and soft. Cover with plastic wrap after scraping down sides of bowl, and refrigerate. Place sticks of butter 1 inch apart between 2 sheets of waxed paper, roll out to a 12 inch square. Chill on cookie sheet until ready to use. Sprinkle work surface with 1/3 cup of flour and sprinkle top of dough. Roll out to an 18" x 13" rectangle. Peel off top sheet of waxed paper from butter and place it paper side up on one end of the dough to cover 2/3 of the dough, peel off the other sheet of waxed paper. Fold uncovered 1/3 of dough over middle 1/3, then remaining 1/3 of the dough over middle to completely cover enclosed butter. Turn dough clockwise so open side is away from you. Roll dough out into a 12" X 24" rectangle, using flour to keep dough from sticking. Fold ends to meet in the center, then fold dough in half to make 4 layers. Turn again so open side is away from you. Repeat rolling and folding as above 2 more times. If necessary, chill between rolling. Cut dough in half. Work only with half at a time, keep other half in refrigerator until ready to use. Roll dough to a 20" X 15" rectangle; cut into 12 - 5" squares. Spoon 1 round Tbsp of canned pie filling or other filling into center of each, and bring diagonal corners over filling to overlap about 1". Place on cookie sheet 2" apart. Let rise in warm place 30 minutes until double in bulk. Brush with beaten egg white. Place in preheated 400 degree oven, decrease the temperature to 350 degrees and bake 20 minutes. Warm small amount corn syrup slightly and brush over pastries; bake 5 minutes longer. Glaze if desired with thin white icing. Cheese Filling: Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel, and lemon juice.

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