CHEESE DANISH RECIPE - NYT COOKING
Even a great store-bought Danish will never taste as fresh as one you’ve baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 241, UnsaturatedFatContent 4 grams, CarbohydrateContent 32 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 258 milligrams, SugarContent 19 grams, TransFatContent 0 grams
ICEBOX VANILLA WAFER FRUIT CAKE | JUST A PINCH RECIPES
This recipe was given to my mother by an old family friend when I was a young girl. I don't like traditional fruit cake very much, but this one is a great variation with the vanilla wafers. It could be classified somewhere between a cake and a candy.
Provided by Robin DuPree @robdupree
Categories Cakes
Number Of Ingredients 7
Steps:
- First, you must save the vanilla wafer box for this recipe. Pulverize the vanilla wafers to a powder consistency in a food processor. Drain the cherries well on a paper towel and then chop. Except for the condensed milk, mix all the other ingredients into the powdered vanilla wafers throughly..
- You will need plastic gloves for the next method since it is a sticky method. Pour in the condensed milk and mix until completely mixed and wet. Place mixture back into the vanilla wafer box and beat down evenly into a square.
- Allow the fruit cake to set about 4 days to a week. Tear off the vanilla wafer box and cut into small squares. It is rich, so be conservative. Serve. Leftovers should be refrigerated.
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CROISSANTS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time P1D
Cuisine french
- Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
APPLE TURNOVERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Category Desserts
Calories 466 calories per serving
- In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
CHEESE DANISH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 241 per serving
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
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