OVERNIGHT CHERRY DANISH RECIPE: HOW TO MAKE IT - TASTE …
These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 01 hours 30 minutes
Cook Time 15 minutes
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Nutrition Facts : Calories 218 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 33g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BLUEBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. —Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 553 calories, FatContent 25g fat (16g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 78g carbohydrate (40g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
More about "blueberry cherry pie recipes"
OVERNIGHT CHERRY DANISH RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 45 minutes
Category Breakfast, Brunch
Calories 218 calories per serving
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
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