Danish Recipes - Cheese, Cream, Fruit & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/breads-rolls-pastries/pastries/danishes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 13 Feb 2025 20:06:37 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Danish Recipes - Cheese, Cream, Fruit & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/breads-rolls-pastries/pastries/danishes/ 32 32 Cherry Danish https://www.tasteofhome.com/recipes/cherry-danish/ Fri, 17 Jan 2025 19:56:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102135

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3/4 cup shortening, divided
  • 1/3 cup sugar
  • 3 large eggs, room temperature, divided use
  • 1 teaspoon salt
  • 1/4 teaspoon each ground mace, lemon extract and vanilla extract
  • 4 to 4-1/2 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • 1/3 cup chopped almonds
Text Ingredients

Directions

  1. In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough another 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
  4. Grease two 15x10x1-in. baking pans; set aside. On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil each strip into a spiral shape, tucking ends underneath. Place spirals in prepared pans; cover and let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 375°. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill each depression with 1 tablespoon pie filling. Bake for 15-18 minutes or until golden brown. Cool on a wire rack. Combine confectioners’ sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

Nutrition Facts

1 danish: 137 calories, 5g fat (1g saturated fat), 17mg cholesterol, 70mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.

]]> Candy Cane Danish https://www.tasteofhome.com/recipes/candy-cane-danish/ Sat, 07 Dec 2024 06:45:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087137

Ingredients

  • FILLING:
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • PASTRY:
  • 2 cans (8 ounces each) refrigerated crescent rolls
  • 1 can (10-1/2 ounces) strawberry pie filling
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons light corn syrup
  • 1 to 1-1/2 teaspoons 2% milk
Text Ingredients

Directions

  1. In a large bowl, combine softened cream cheese, sugar, vanilla, lemon juice and almond extract. Use a hand mixer to blend together until mixture is light and smooth, 2-3 minutes. Set aside.
  2. Preheat oven to 375°. Line an 18x13-in. baking sheet with parchment paper. Open tubes of crescent roll dough; gently unroll and separate dough triangles. Create a candy cane shape; beginning at the curved end, place a dough triangle on the prepared baking sheet with the short end on the inside and the long, pointed end facing out. Place a second triangle on the sheet to slightly overlap the first triangle; continue with the rest of the dough triangles to create a candy cane shape. Press seams together where they overlap; trim a little away if the dough is too thick in spots.
  3. Use a rubber spatula to spread cream cheese filling down the length of the dough, leaving about a 1/2-in. of the inside dough edge uncovered. Next, add strawberry pie filling on top of the cream cheese; add berry pieces from the filling first, then add sauce around them, being careful not to overfill. Starting at the bottom, fold the dough point over and tuck it under the candy cane to snugly enclose the filling. Continue with remaining dough triangles. (Some of the filling will show between the triangles.) Pinch both ends of the candy cane closed.
  4. Bake in preheated oven 12-15 minutes or until the dough is browned and puffed. Cool completely on a wire rack.
  5. Place confectioners' sugar, corn syrup and 1 teaspoon milk into a small bowl. Whisk into a smooth glaze; if mixture is too dry, whisk in another 1/2 teaspoon milk. Spread a thin layer of glaze on the dough strips of the candy cane; let glaze dry. Slice and serve.

Nutrition Facts

1 serving: 343 calories, 16g fat (8g saturated fat), 23mg cholesterol, 423mg sodium, 46g carbohydrate (28g sugars, 0 fiber), 5g protein.

]]> Air-Fryer Apple Danish https://www.tasteofhome.com/recipes/air-fryer-apple-danish/ Tue, 21 Jun 2022 18:46:45 +0000 https://www.tasteofhome.com/recipes/air-fryer-apple-danish/

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 cup chunky applesauce
  • 4 teaspoons apple cider or juice, divided
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat air fryer to 300°. Unroll crescent dough; separate into 8 triangles. Place 1 tablespoon applesauce at the wide end of each triangle; carefully roll up. Brush tops with 2 teaspoons cider. Combine sugar and cinnamon; sprinkle over rolls.
  2. In batches, arrange rolls, point side down, in a single layer in greased tray in air- fryer basket. Curve to form crescents. Cook until golden brown, 7-9 minutes. Cool slightly. Combine confectioners' sugar and remaining 2 teaspoons cider; drizzle over rolls. Serve warm.

Nutrition Facts

1 roll: 146 calories, 5g fat (2g saturated fat), 0 cholesterol, 213mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 2g protein.

]]> Huckleberry Bear Claws https://www.tasteofhome.com/recipes/huckleberry-bear-claws/ Thu, 16 Dec 2021 14:05:05 +0000 https://www.tasteofhome.com/recipes/huckleberry-bear-claws/

Ingredients

  • 6 tablespoons sugar, divided
  • 1/4 cup butter, softened
  • 1/4 cup almond paste
  • 1 cup crushed vanilla wafers
  • 1 tablespoon 2% milk
  • 1 package (16 ounces) hot roll mix
  • 1-1/4 cups fresh or frozen huckleberries or blueberries
  • 1 large egg, beaten
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons water
  • 1 tablespoon lemon juice
  • Sliced almonds, optional
Text Ingredients

Directions

  1. In a small bowl, beat 4 tablespoons sugar, butter and almond paste until crumbly. Gradually add crushed wafers and milk; mix well. Set aside.
  2. Prepare hot roll mix batter according to package directions, adding the remaining 2 tablespoons sugar before mixing batter. On a floured surface, roll dough into a 24x8-in. rectangle. Crumble almond paste mixture to within 1/2 in. of edges; top with berries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 pieces.
  3. Place 2 in. apart on parchment-lined baking sheets, seam side down. Using scissors, cut each piece 4 times along a long side to within 1/2 in. of the opposite edge; curve and separate strips slightly. Cover and let rise in a warm place until almost doubled, about 1 hour.
  4. Preheat oven to 400°. Brush rolls with beaten egg. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool completely. For icing, combine confectioners' sugar, water and lemon juice until smooth; drizzle over rolls. If desired, sprinkle with almonds. Let stand until set.

Nutrition Facts

1 bear claw: 577 calories, 20g fat (8g saturated fat), 73mg cholesterol, 507mg sodium, 92g carbohydrate (56g sugars, 2g fiber), 9g protein.

]]> Air-Fryer Puff Pastry Danishes https://www.tasteofhome.com/recipes/air-fryer-puff-pastry-danishes/ Thu, 30 Jan 2020 08:53:47 +0000 http://origin-www.tasteofhome.com/recipes/air-fryer-puff-pastry-danishes/

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 large egg yolks, divided use
  • 1 tablespoon water
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2/3 cup seedless raspberry jam or jam of choice
Text Ingredients

Directions

  1. Preheat air fryer to 325°. Beat cream cheese, sugar, flour and vanilla until smooth; beat in 1 egg yolk.
  2. Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares.
  3. Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with egg wash. Brush tops with remaining egg wash.
  4. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes. Serve warm. Refrigerate leftovers.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.

    • Nutrition Facts

    1 pastry: 197 calories, 12g fat (4g saturated fat), 33mg cholesterol, 130mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.

    ]]>         Kolaches https://www.tasteofhome.com/recipes/bohemian-kolaches/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/bohemian-kolaches/

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup sugar, divided
    • 2 cups warm 2% milk (110° to 115°)
    • 5-3/4 to 6-1/2 cups all-purpose flour
    • 4 large egg yolks, room temperature
    • 1 teaspoon salt
    • 1/4 cup butter, softened
    • 2 cups canned prune, poppy seed, cherry or lemon pie filling
    • 1 large egg white, beaten
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.
    2. Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
    3. Punch dough down and allow to rise again. Roll out on a floured surface to 1/2-in. thickness. Cut with a large glass or a 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.
    4. Firmly press an indentation into center and fill each roll with 1 heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

    Nutrition Facts

    1 kolache: 164 calories, 3g fat (2g saturated fat), 37mg cholesterol, 116mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

    ]]>         Bear Claw https://www.tasteofhome.com/recipes/almond-bear-claws/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/almond-bear-claws/

    Ingredients

    • 1-1/2 cups cold butter, cut into 1/2-inch pieces
    • 5 cups all-purpose flour, divided
    • 1 package (1/4 ounce) active dry yeast
    • 1-1/4 cups half-and-half cream
    • 1/4 cup sugar
    • 1/4 teaspoon salt
    • 2 large eggs, room temperature, divided use
    • 1 large egg white, room temperature
    • 3/4 cup confectioners' sugar
    • 1/2 cup almond paste, cubed
    • 1 tablespoon water
    • Sugar or coarse sugar
    • Sliced almonds
    Text Ingredients

    Directions

    1. In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining 2 cups flour.
    2. In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
    3. Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill until firm, 4-24 hours.
    4. For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Starting with a long side, fold dough over filling; pinch seam to seal. Cut into 3 pieces.
    5. Place 2 in. apart on parchment-lined baking sheets, seam side down. With scissors, cut each piece 4 times along a long side to within 1/2 in. of edge; curve and separate strips slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
    6. Preheat oven to 375°. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake until golden brown, about 15 minutes. Remove from pans to wire racks to cool.

    Bear Claws Tips

    When can you serve bear claws?

    Bear claws can be enjoyed as a sweet snack or dessert, but we also love serving them for breakfast or brunch. Almond recipes like bear claws taste fantastic with coffee or breakfast tea. They also look gorgeous when arranged on a platter next to other breakfast pastries for a special occasion brunch.

    Can you make bear claws ahead of time?

    To make bear claws ahead of time, prepare the bear claw pastry and filling, and freeze them separately. When you’re ready to serve, thaw the components in the refrigerator overnight, shape the bear claws, and let them rise before baking. You can also make baked bear claws ahead of time and store them in the refrigerator or freezer. When freezing bear claws, use the same technique as freezing doughnuts, layering the bear claws between sheets of wax paper in a freezer-safe bag.

    How should you store bear claws?

    Bear claws should be stored in a single layer in an airtight container. They will last up to a week in the refrigerator or 2 months in the freezer. Let the bear claws come to room temperature before serving. Because this bear claw recipe does not contain a sugary glaze, you can gently reheat them in the oven before eating, if desired.

    —Lindsay Mattison, Taste Recipes Contributing Writer

    Nutrition Facts

    1 claw: 352 calories, 19g fat (11g saturated fat), 73mg cholesterol, 207mg sodium, 38g carbohydrate (10g sugars, 1g fiber), 6g protein.

    ]]>         Danish Crispies https://www.tasteofhome.com/recipes/danish-crispies/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/danish-crispies/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1/2 teaspoon plus 3 tablespoons sugar, divided
    • 1 cup warm water (110° to 115°), divided
    • 3 egg yolks
    • 4 cups all-purpose flour
    • 1/3 cup nonfat dry milk powder
    • 1 teaspoon salt
    • 1 cup cold butter
    • FILLING:
    • 6 tablespoons butter, softened
    • 1/2 cup sugar
    • 1 teaspoon ground cinnamon
    • TOPPING:
    • 1-1/2 cups sugar
    • 1 teaspoon ground cinnamon
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
    2. Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
    3. Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
    4. Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.

    Nutrition Facts

    1 each: 254 calories, 11g fat (7g saturated fat), 55mg cholesterol, 215mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

    ]]>         Cherry Danish https://www.tasteofhome.com/recipes/overnight-cherry-danish/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/overnight-cherry-danish/

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm 2% milk (110° to 115°)
    • 6 cups all-purpose flour
    • 1/3 cup sugar
    • 2 teaspoons salt
    • 1 cup cold butter, cubed
    • 1-1/2 cups warm half-and-half cream (70° to 80°)
    • 6 large egg yolks, room temperature
    • 1 can (21 ounces) cherry pie filling
    • ICING:
    • 3 cups confectioners' sugar
    • 2 tablespoons butter, softened
    • 1/4 teaspoon vanilla extract
    • Dash salt
    • 4 to 5 tablespoons half-and-half cream
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
    2. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
    3. Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
    4. Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
    5. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danishes.

    Nutrition Facts

    1 pastry: 218 calories, 8g fat (5g saturated fat), 55mg cholesterol, 188mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 3g protein.

    ]]>         Apple Danish https://www.tasteofhome.com/recipes/apple-danish/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/apple-danish/

    Ingredients

    • PASTRY:
    • 3 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 cup shortening
    • 1 large egg yolk
    • 1/2 cup 2% milk
    • ASSEMBLY:
    • 6 cups sliced peeled apples
    • 1-1/2 cups sugar
    • 1/4 cup butter, melted
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 large egg white, lightly beaten
    • GLAZE:
    • 1/2 cup confectioners' sugar
    • 2 to 3 teaspoons water
    Text Ingredients

    Directions

    1. In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half.
    2. On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside.
    3. In a bowl, toss together next 5 ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack.
    4. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares.

    Nutrition Facts

    1 piece: 230 calories, 11g fat (3g saturated fat), 15mg cholesterol, 74mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 2g protein.

    ]]>         Prune-Filled Danish https://www.tasteofhome.com/recipes/prune-filled-danish/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-filled-danish/

    Ingredients

    • 2 cups pitted dried plums (prunes), halved
    • 1 cup water
    • 2 tubes (8 ounces each) refrigerated crescent rolls
    • 1 can (15 ounces) coconut-pecan frosting, divided
    • 2 tablespoons butter, melted, divided
    • 1/2 cup confectioners' sugar
    Text Ingredients

    Directions

    1. In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice.
    2. Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums.
    3. Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough.
    4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).
    ]]>         Blueberry Cheese Danish https://www.tasteofhome.com/recipes/blueberry-cheese-danish/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/blueberry-cheese-danish/

    Ingredients

    • 3/4 cup 1% cottage cheese
    • 1/3 cup sugar
    • 1/3 cup 1% milk
    • 1/4 cup canola oil
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • FILLING:
    • 4 ounces reduced-fat cream cheese
    • 1/4 cup sugar
    • 1 large egg, separated
    • 1 teaspoon grated lemon zest
    • 1 teaspoon vanilla extract
    • 1 cup fresh or frozen blueberries
    • 1 tablespoon water
    • GLAZE:
    • 1/2 cup confectioners' sugar
    • 2 teaspoons lemon juice
    Text Ingredients

    Directions

    1. In a blender, cover and process cottage cheese until smooth. Add the sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a large bowl; cover and refrigerate for 30 minutes.
    2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the egg yolk, lemon zest and vanilla. Turn dough onto a 17x13-in. piece of parchment. Roll into a 16x12-in. rectangle. Transfer with paper to a baking sheet.
    3. Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
    4. Bake at 400° for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.

    Nutrition Facts

    1 piece: 260 calories, 8g fat (1g saturated fat), 30mg cholesterol, 339mg sodium, 41g carbohydrate, 1g fiber), 7g protein.

    ]]>         Easy Apple Danish https://www.tasteofhome.com/recipes/easy-apple-danish/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-apple-danish/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 5 cups all-purpose flour
    • 1/4 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon grated lemon zest
    • 1 cup cold butter, cubed
    • 1 cup warm 2% milk (110° to 115°)
    • 2 large eggs, lightly beaten
    • FILLING:
    • 1-1/2 cups chopped peeled tart apples
    • 3/4 cup chopped walnuts
    • 1/3 cup sugar
    • 1-1/2 teaspoons ground cinnamon
    • 2 tablespoons butter, melted
    • GLAZE:
    • 2 cups confectioners' sugar
    • 3 tablespoons 2% milk
    • 1/2 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended.
    2. Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours.
    3. For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges.
    4. Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets.
    5. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

    Nutrition Facts

    1 each: 216 calories, 9g fat (5g saturated fat), 34mg cholesterol, 158mg sodium, 30g carbohydrate (13g sugars, 1g fiber), 4g protein.

    ]]>         Breakfast Danish Crisps https://www.tasteofhome.com/recipes/breakfast-danish-crisps/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/breakfast-danish-crisps/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 1 cup warm 2% milk (110° to 115°)
    • 2 cups sugar, divided
    • 1/2 cup plus 6 tablespoons butter, softened, divided
    • 1-1/2 teaspoons grated lemon zest
    • 1 teaspoon salt
    • 1/2 teaspoon ground mace
    • 2 large eggs, room temperature
    • 5-1/2 to 6 cups all-purpose flour
    • 3 teaspoons ground cinnamon
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, 1/2 cup butter, lemon zest, salt, mace, eggs and 2 cups flour; beat well. Stir in enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 in. thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter; sprinkle with 1/3 cup sugar.
    4. Fold in half widthwise; roll to an 18x10-in. rectangle. Spread with remaining butter. Combine cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices.
    5. Place on greased baking sheets (4-6 slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon sugar. Let stand in a warm place for 30 minutes.
    6. Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks.

    Nutrition Facts

    1 crisp: 322 calories, 10g fat (6g saturated fat), 49mg cholesterol, 236mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 5g protein.

    ]]>         Easy Cheese Danish https://www.tasteofhome.com/recipes/easy-cheese-danish/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-cheese-danish/

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1/3 cup sugar
    • 2 large egg yolks
    • 1 tablespoon grated lemon zest
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 package (17.3 ounces) frozen puff pastry, thawed
    • 1 large egg
    • 1 tablespoon water
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended.
    2. On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square.
    3. Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.

    Nutrition Facts

    1 each: 202 calories, 12g fat (5g saturated fat), 48mg cholesterol, 165mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 4g protein.

    ]]>         Raspberry Cheese Danish https://www.tasteofhome.com/recipes/raspberry-cheese-danish/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-cheese-danish/

    Ingredients

    • 4 ounces cream cheese, softened
    • 1/4 cup plus 1/2 cup confectioners' sugar, divided
    • 1 can (8 ounces) refrigerated crescent rolls
    • 1/2 cup seedless raspberry jam
    • 2 teaspoons 2% milk
    Text Ingredients

    Directions

    1. In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into 4 rectangles; seal perforations. Cut each rectangle in half, making 8 squares.
    2. Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring 2 opposite corners of dough over filling; pinch together firmly to seal.
    3. Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining 1/2 cup confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

    Nutrition Facts

    1 serving: 257 calories, 11g fat (5g saturated fat), 16mg cholesterol, 272mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 4g protein.

    ]]>         Puff Pastry Danish https://www.tasteofhome.com/recipes/puff-pastry-danishes/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/puff-pastry-danishes/

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon vanilla extract
    • 2 large egg yolks, room temperature
    • 1 tablespoon water
    • 1 package (17.3 ounces) frozen puff pastry, thawed
    • 2/3 cup seedless raspberry jam or jam of choice
    • Confectioners' sugar, optional
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk.
    2. Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets.
    3. Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture.
    4. Bake until golden brown, 14-16 minutes. Serve warm and, if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

    Nutrition Facts

    1 pastry: 197 calories, 12g fat (4g saturated fat), 33mg cholesterol, 130mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.

    ]]>         Cheese Danishes https://www.tasteofhome.com/recipes/heavenly-cheese-danish/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/heavenly-cheese-danish/

    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, room temperature
    • ASSEMBLY:
    • 3 teaspoons ground cinnamon
    • 12 ounces cream cheese, softened
    • 1/3 cup sugar
    • 1 large egg, separated
    • 1 tablespoon water
    • 2 tablespoons maple syrup
    Text Ingredients

    Directions

    1. Dissolve yeast in warm water. In a 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 and refrigerate 8-24 hours.
    2. To assemble, punch down dough; divide into 4 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 the end under 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; 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.

    Nutrition Facts

    1 roll: 359 calories, 21g fat (12g saturated fat), 111mg cholesterol, 468mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 7g protein.

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