AnnikaEasy Cream Cheese Danish Ingredients:
NikitaHow do YOU eat a danish? Christopher likes to peel the spiral dough back piece by piece until he reaches the center, then it’s a hole-in-one for the filling. I prefer to take bites of the dough and filling going around the danish in a circle, and I prefer it warmed up. Matt….well he just wants coffee with his danish. Last week, I happened to make danishes not foreseeing it would be our mission this week, so I had some practice. I decided to replace the cream cheese filling with homemade lemon curd. Two reasons I did this: 1. My son bought me a lemon juicer for my birthday. 2. My son bought me a zester for my birthday. So sweet!!! ….And so was the curd with some tang also. Ingredients: 2 cans of crescent rolls 1 8oz package of cream cheese at room temp. 2 Tbsp granulated sugar, divided 1 tsp lemon juice ¾ tsp vanilla 1 tsp sour cream Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc) Icing: 1 cup confectioner’s sugar 1 tbsp milk 1 tbsp softened butter Instructions: Preheat the oven to 350. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar. Slice crescent roll dough into 1 inch x 8 inch slices. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Lightly brush dough with melted butter. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown. In a small bowl, stir together confectioners’ sugar, milk and butter. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.” Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. Lemon Curd: 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. From the cafe at work.. Sorry for the brevity ladies. GeorgiaThe husband and the stepdaughter both seemed to like them
Easy Cream Cheese Danish Ingredients 2 cans of crescent rolls 1 8oz package of cream cheese at room temp. 2 Tbsp granulated sugar, divided 1 tsp lemon juice ¾ tsp vanilla 1 tsp sour cream Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc) Icing: 1 cup confectioner’s sugar 1 tbsp milk 1 tbsp softened butter Instructions Preheat the oven to 350. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar. Slice crescent roll dough into 1 inch x 8 inch slices. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Lightly brush dough with melted butter. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown. In a small bowl, stir together confectioners’ sugar, milk and butter. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.” Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. Next week challenge is probably going to be the most challenging.. can’t wait to see what everyone comes up with. Stay tuned. Anni & Angie, Nikita, Ames and gigi
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