HOW TO MAKE CHEESE DANISH RECIPES

RASPBERRY CHEESE DANISH RECIPE: HOW TO MAKE IT

Raspberry Cheese Danish Recipe: How to Make It image

Your guests will think you made these yummy rolls from scratch...or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough! —Karen Weir, Litchfield, Connecticut

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 5

Ingredients

4 ounces cream cheese, softened
1/4 cup plus 1/2 cup confectioners' sugar, divided
1 can (8 ounces) refrigerated crescent rolls
1/2 cup seedless raspberry jam
2 teaspoons 2% milk

Steps:

In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares., Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal., Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 257 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 36g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

EASY CREAM CHEESE DANISH - 50KRECIPES.COM

Easy Cream Cheese Danish - 50krecipes.com image

This quick and easy cream cheese danish is made with store-bought crescent roll dough and takes less than 30 minutes to make from start to finish.

Provided by hassan zaou

Categories DESSERT

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 24 Danish

Number Of Ingredients 10

Ingredients

30 minutes in the freezer for 2 tubes flaky crescent rolls
5 oz. softened cream cheese
1⁄4 teaspoon almond extract
1/4 cup sugar
cherry pie filling (21 oz.)
a single egg
1 teaspoon of water
Optional: 1/4 cup slivered almonds
1 cup sugar (powdered)
3 tablespoons milk (whole)

Steps:

Preheat the oven to 350 ℉.
Set aside 2 baking sheets lined with parchment paper.
Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
Cut the long cylinder into 12 equal pieces with a sharp knife.
Flatten each round round in the middle with your fingers and thumb.
Place individual circular 2 inches apart on the prepared baking sheet.
Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
Place 2 cherries on top of the cream cheese filling using a tiny spoon.
Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
Repeat with the second tube of crescent rolls.

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