APRICOT CHEESE DANISH
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.
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
EASY APRICOT PASTRIES
Make and share this Easy Apricot Pastries recipe from Food.com.
Provided by Miss Annie
Categories Breads
Time 30m
Yield 1 13x9inch pastry
Number Of Ingredients 6
Steps:
- Pat rolls out flat in a greased 9 x 13-inch dish.
- Spread with jam.
- Bake at 425ºF.
- for 15 minutes.
- While baking, mix sour cream, sugar, egg, and vanilla.
- Remove rolls and jam from oven.
- Reduce heat to 325ºF.
- Spread sour cream/egg mixture over jam.
- Bake 5 to 6 minutes longer.
DANISH PASTRIES
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
Provided by Jane Hornby
Categories Breakfast, Treat
Time 3h30m
Yield Makes 18 pastries
Number Of Ingredients 19
Steps:
- Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
- Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
- To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
- For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
- To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
DANISH-APRICOT FILLING
Make and share this Danish-Apricot Filling recipe from Food.com.
Provided by lauralie41
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Put apricots, water and sugar into a saucepan.
- Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
- Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
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APRICOT DANISH PASTRIES | AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
Cuisine EuropeanCategory Breakfast, Morning TeaServings 12Total Time 1 hr
- Whisk milk and 1 egg in a medium bowl. Place flour, yeast, salt and sugar in a food processor; pulse until combined. Add butter; pulse until butter is chopped into 5mm pieces. Place mixture in a large bowl; stir in milk mixture to form a wet, sticky dough. Cover with plastic wrap; refrigerate overnight
- Stand the dough at room temperature for 45 minutes. Place the dough on a well-floured sheet of baking paper; knead lightly. Roll into a 20cm x 50cm rectangle with a floured rolling pin. Fold the dough into thirds by bringing the bottom third over the middle third, then the top third down to cover the folded dough. Turn the dough a quarter turn to the right. Roll into a 20cm x 50cm rectangle again; repeat folding, turning and rolling two more times, for a total of three times. Cut the dough in half. Wrap each in plastic wrap; refrigerate for 30 minutes.
- Drain apricot halves on paper towel. Lightly beat remaining egg. Line two large oven trays with baking paper. Roll each half of dough into a 20cm x 30cm rectangle. Cut each half into six 10cm squares. Spread cream cheese filling over centre of each square, leaving a 1cm border. Top each with an apricot half. Fold two opposite pastry corners to meet in the centre; press together. Place pastries on trays, about 5cm apart. Cover pastries loosely with oiled plastic wrap. Stand in a warm place for 30 minutes.
APRICOT CREAM CHEESE DANISH PASTRIES | JERNEJ KITCHEN
From jernejkitchen.com
4/5 (10)Total Time 35 minsCategory Pastries And SweetsCalories 358 per serving
- Make the cream cheese filling. Using a food processor or an immersion blender, mix the cream cheese, sugar, egg yolk, vanilla paste, all-purpose flour, grated lemon zest, and heavy cream. Mix for approximately 2 - 3 minutes or until smooth and creamy. Preheat the oven to 200 °C / 390 °F or if you are using a fan-assisted oven, preheat it to 180 °C / 350 °F.
- Always use cold puff pastry, straight from the fridge. Unwrap the rolled butter puff pastry and place it on a sheet of parchment paper. Cut the dough in half horizontally and sprinkle the bottom half of the dough with sugar. Place the upper half over the sprinkled half. Cut in six equal rectangles and transfer them to a baking sheet lined with parchment paper. Using a fork, prick the dough all over, leaving out 1/2 cm or 1/4-inch edge. Gently press the dough down using the fork.
- Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges. Place two jarred and drained apricot halves on top of each pastry. Place in the preheated oven on the middle rack. Bake for 15 minutes at 200 °C / 390 °F or if you are using a fan-assisted oven, bake at 180 °C / 350 °F or until the puff pastry is flaky and the filling is creamy and baked. Remove from the oven and sprinkle two tablespoons of sugar all over the pastries. Place back in the oven, on the top rack, and switch the settings to low broil. Bake for 3 - 5 minutes or until the sugar caramelizes. Keep an eye on the pastries when they are on broil.
- Remove the baked apricot danish pastries from the oven. Transfer them to a wire rack to cool to room temperature. Serve for breakfast, brunch, snack, or dessert. Keep in a bag, at room temperature, for up to 2 days.
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