Heavenly Cheese Danish Recipe

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Heavenly Cheese Danish Recipe

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This tempting cheese danish is baked to flaky perfection and made to shine with a simple egg wash gloss. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1 cup 2% milk
  • 4 large egg yolks
  • ASSEMBLY:
  • 3 teaspoons ground cinnamon, divided
  • 12 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, separated
  • 1 tablespoon water
  • 2 tablespoons maple syrup

Directions

Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover with plastic wrap; refrigerate 8-24 hours.
To assemble, punch down dough; divide into four portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck under end and pinch to seal. Place 3 in. apart on greased baking sheets.
Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover with greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers. Yield: 16 rolls.
Originally published as Heavenly Cheese Danish in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p84

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1 cup 2% milk
  • 4 large egg yolks
  • ASSEMBLY:
  • 3 teaspoons ground cinnamon, divided
  • 12 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, separated
  • 1 tablespoon water
  • 2 tablespoons maple syrup
  1. Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover with plastic wrap; refrigerate 8-24 hours.
  2. To assemble, punch down dough; divide into four portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck under end and pinch to seal. Place 3 in. apart on greased baking sheets.
  3. Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover with greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  4. Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers. Yield: 16 rolls.
Originally published as Heavenly Cheese Danish in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p84

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