What a weird week of baking I have had. I managed to come up with a delicious new pie crust and I managed to ruin two pies. Next week I will tell you more about those fiascoes. On a brighter note, I made cherry cheese danishes this week.
These are a soft sweet dough danish. Be sure not to make the roll part too thick or you will need a lot of milk to drink while you eat your sweet. These are great with just plain cheese or plain cherry filling, but the piece de resistance is to combine the cheese with the cherry. You won’t be sorry that you took the time to make these!
1. Info for Cherry Cheese Danish
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cherry Cheese Danish
- 1 cup butter (Sweet Dough)
- 1 cup milk (Sweet Dough)
- 1½ cups water (Sweet Dough)
- 1 cup sugar (Sweet Dough)
- 2 tsp salt (Sweet Dough)
- 2 Tbsp yeast (Sweet Dough)
- 4 beaten eggs (Sweet Dough)
- 7½ cups flour (Sweet Dough)
- 1 can cherry pie filling (Cherry Filling)
- 2 8oz pkg cream cheese (Cream Cheese Filling)
- 1 egg (Cream Cheese Filling)
- Heat butter, milk and water in microwave until butter melts.
- Cool a bit (so you don’t kill your yeast) and add the sugar, salt and yeast to form a sponge.
- Add the eggs.
- In a mixer with a dough hook attached, combine flour and yeast mixture. Knead well.
- Put in refrigerator for a minimum of 4 hours or overnight.
- To shape into danish, pick off a golf ball sized piece.
- Roll it out into a rope and coil into a circle.
- Make sure the center is thinner than the outer edges.
- Pick a filling and blend ingredients.
- You can use both, just ½ Tbsp or each per danish)
- Fill with filling (about 1 Tbsp of filling per danish).
- Let rise an hour and bake 375 degrees for 15 minutes.
- Frost with a powdered sugar/milk/vanilla glaze.