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Apricot Cheese Danish Recipe

Apricot Cheese Danish Recipe photo by Taste of Home

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My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning.

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Apricot Cheese Danish Recipe

Prep: 25 min. Bake: 20 min.

Yield: 24 Servings

25 20 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 tablespoons sugar
1/2 cup butter, softened
2 eggs
1/2 cup sour cream
1/4 teaspoon salt
3 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla extract
1/4 cup apricot preserves
Confectioners' sugar

Directions

In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16-in. x 10-in. oval; place on greased baking sheets.
For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator. Yield: 2 loaves (12 slices each).

Nutritional Analysis: 1 slice equals 209 calories, 12 g fat (7 g saturated fat), 70 mg cholesterol, 129 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apricot Cheese Danish in Country February/March 1996, p49

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Apricot Cheese Danish

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Reviewed on Dec. 23, 2010 by sirreginold

We make this Danish almost every christmas. we prefer it without the apricot just the cream cheese

Reviewed on Nov. 16, 2010 by Terrigm

This has been my favorite Taste of Home recipe since about the year 2000. Every time I make it, family and friends can't stop eating it. It's the bomb diggity of desserts.