Easy Cheesy Drop Danish Recipes

Steps:

• 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., 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., 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
• In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

Steps:

• Dissolve yeast in warm water. In another 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., 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., 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°., 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.

Steps:

• 1. Heat oven to 450°. Lightly grease cookie sheet. Stir Bisquick, margarine and sugar in medium bowl until crumbly. Stir in milk until dough forms beat 15 strokes.2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon fill with 1 teaspoon preserves.3. Bake 10 to 15 minutes or until golden brown. Drizzle Vanilla Glaze over warm danish.Vanilla Glaze3/4 cup powdered sugar1 tablespoon warm water1/4 teaspoon vanillaMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. Stir 2 tablespoons all-purpose flour into Bisquick. Use 1 tablespoon sugar. Bake about 10 minutes.NUTRITION FACTS: 1 Danish: Calories 180 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 0mg Sodium 340mg Carbohydrate 27g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 FatBETTY'S TIP: Dazzle them with Easy Cherry-Almond Danish. Use cherry preserves, and substitute almond extract for vanilla in the Vanilla Glaze. For an extra nutty crunch, sprinkle the glaze with toasted chopped almonds.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1st Part:.
• Cut 1/2 cup butter into 1 cup flour.
• Sprinkle water over mixture and mix until it's moist enough to round into a ball.
• Divide in half.
• On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
• 2nd Part:.
• Heat 1/2 cup butter and 1 cup water to a rolling boil.
• Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat in eggs, all at once, until smooth and glossy.
• Divide in half.
• Spread evenly over strips.
• Bake 60 minutes or until topping is crisp and brown.
• Frost with Sugar Glaze (see below) and sprinkle with nuts.
• Sugar Glaze:.
• Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
• If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
• Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

Steps:

• Mix margarine, sugar and Bisquick until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop by rounded tablespoonfuls 2" apart onto a lightly greased cookie sheet.
• Make a shallow well in center of each with the back of a spoon.
• Fill the well with 1 teaspon preserves.
• Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden.
• While warm drizzle with glaze.
• Glaze: Beat together all ingredients until smooth.