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Apricot Cheese Danish

 Apricot Cheese Danish
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.
24 ServingsPrep: 25 min. Bake: 20 min.

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 King Arthur Unbleached 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.

2 of 2

Apricot Cheese Danish (continued)

Directions (continued)

  • 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 Facts: 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.