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Cheese Danish

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Ingredients
  Danish pastry dough 1⁄2
  Cheese filling 1⁄2 Cup (8 tbs)
  Preserves 1⁄2 Cup (8 tbs)
  Egg 1 Tablespoon, slightly beaten
  Corn syrup 1⁄2 Cup (8 tbs)
Directions

Roll and cut dough as in almond crescents.
Spoon equal amounts of cheese filling onto the center of each square; fold in all 4 corners to meet and overlap slightly in center, to enclose filling completely; press points down with fingertip.
Place 2 inches apart on cooky sheet; let rise in a warm place in your kitchen, until double in bulk, about 30 minutes. (Not in your oven, or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Press down points again and fill center with a teaspoon of cherry preserves.
Brush pastry with egg. Place in a hot oven (400°); lower heat immediately to 350°.
Bake 20 minutes, or until puffed and golden brown.
Heat corn syrup just until warm; brush over pastries. Remove to wire rack; cool.
Add more preserves after pastries are baked, if you wish.
Pastries will open up as they bake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Servings: 
4

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