Apricot Cheese Danish Recipe

3.5 3 5
Apricot Cheese Danish Recipe
Apricot Cheese Danish Recipe photo by Taste of Home
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Apricot Cheese Danish Recipe

Read Reviews
3.5 3 5
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 large 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 large 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 16x10-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).
Originally published as Apricot Cheese Danish in Country February/March 1996, p49

Nutritional Facts

1 slice: 209 calories, 12g fat (7g saturated fat), 70mg cholesterol, 129mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 4g protein.

  • 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 large 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 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup apricot preserves
  • Confectioners' sugar
  1. 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.
  2. Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets.
  3. 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.
  4. 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).
Originally published as Apricot Cheese Danish in Country February/March 1996, p49

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Reviews forApricot Cheese Danish

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MY REVIEW
sirreginold User ID: 5237411 23787
Reviewed Dec. 23, 2010

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

MY REVIEW
Terrigm User ID: 5283487 23759
Reviewed Nov. 16, 2010

"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."

MY REVIEW
hal47 User ID: 1058650 4809
Reviewed Dec. 29, 2009

"This is great with any choice of fruit filling. Thanks for a delicious recipe."

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