Judy, so the dough for the cheese danish has been in the fridge since Thursday night? I wouldn't hesitate to make the danish today.

I'm sure it will be just fine.

Ann

I'd precook the apples with butter, sugar and perhaps no thickening....just brown the apples in a fry pan in butter and add sugar to sweeten.
And of course the dough is still good!
Linda C

Oh, thanks! Breakfast is on the way :D

Judy

Ann, the danish was the best! I did one with cheese filling, one with apple filling and one in a pie plate with the other half of the dough and apples. How could something so good be so easy? No one will ever know ~ :)

Thanks!
Judy

Judy, that IS easy, isn't it? Elery's stepmom just loves the stuff, she looks for it every time I visit.

Oh, and it freezes well after baking too.

Annie

Judy, Yup, it doesn't get much easier. And as you found out very forgiving. And as Annie mentioned the danish freeze beautifully. One of these days I need to bake up a batch and get them in the freezer.

Ann

I have a batch of dough I just put in the fridge..

But Ann I wanted to ask...I was thinking about making "personal" size..Do I just do a square, and pin 2 corners? OR do I do something else? And I know you've made them this size, about how many should I shoot for?

I may just do half the dough in small ones and the other half in 2 "loaves". We'll see how I feel in the am..LOL

Terri, you need to roll the dough out and cut it into three inch squares. Fold in the four corners and let rise for 20 to 30 minutes. Make a dent in the middle for the filling. I also brushed the dough with an egg wash.

Dang it Ann, that picture is making me hungry and I tore out my kitchen and sold my stove yesterday!!!!! An egg mcmuffin is going to be cold comfort this morning... :)

Have I mentioned how much I love this forum!?

bri,

Ann's danish bake nicely in a counter oven. Ask me how I know... Congrats on tearing everything out!

oh my those are amazing..got it...3" squares fold in corners rise,,fill bake!

Mine didn't turn out as purty as Ann's...but hubby gave them the thumbs up...

I filled 6 with strawberry jam before cream cheese filling, 6 with apple butter and 6 with chocolate chips...the rest are plain..

I didn't do the egg wash..but I think looking at Ann's that I should have..gives them a little better "look".. Mine also didn't rise as high as Ann's did.

Terri, of course he did! Did he try one of each? hehehe
Cream cheese and strawberry jam ~ I've got to try that. Love it!

Cotehele, I usually will do 2 danish "logs" with raspberry jam..but I didn't have any in the fridge, only freezer..Strawberry was the only berry kind in the fridge. LOL
He had plain and strawberry...He's not fond of apple stuff, and leaves the chocolate eating to me most of the time. LOL

Terri, Lucky you getting all the chocolate. We love chocolate. There would be a tussle if there weren't an even number in our house. I wondered how all jam would work. I will be happy to try that. It would be much faster than making the fruit filling.

Well the strawberry was homemade freezer, and the apple butter was homemade canned. Both did well..I put all the "other" flavors in the well I made in the individual rolls, and then a scoop of cream cheese filling on top..I had a bit of cream cheese filling, so going to make my muffin recipe with raspberries or blueberries and put a small dollop in each one before baking..

oh and the secret is out on the chocolate...my 17 year old found those..good thing I don't eat much wheat based baked goodies..LOL

You all have me curious now... Could someone post Ann's recipe for the danish? Or a link or something? I searched but could not find. I understand if it's a private thing. But if not I sure would love to have it.

T

Here you go.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds

Terri, thanks for posting the recipe for Trsinc.

Trsinc, I believe that recipes should always be shared.

Ann

Hi,

I'm a long-time lurker on this forum, but I wanted to ask for some advice. I've made this danish a few times, and it always tastes amazing but I have some problems during the process.

I use freshly-purchased yeast every time I make it and I'm careful to use warm water, but the dough hardly rises for me. It still bakes up okay, just a little flat, and the taste is still there but I'm wondering if it would be even better if it rose properly. Any ideas?

Also, when I put the filling in and roll it up, it always makes a mess. No matter how careful I am, the filling always spills out of the dough when I try to roll it up. I wonder if that's because it's as flat as pie crust when I fold it up, as it hasn't risen at all and it just kinda squeezes all the cream cheese out as I go.

I just do my best and shape it as well as I can and dump the whole thing on the baking sheet, lol. It still tastes great but I'd like to work on the visual aspect and give myself a little less of a headache.

Thanks!

Chi, I'm not sure I can explain how to roll and seal, but I'll try.

Roll the dough out into a rectangle about 8 inches by 12 inches. Spread 1/4 of the filling over dough leaving a one inch border. Now rather than roll, fold the long end closest to you over half the dough. Now bring the long side furthest away from you all the way over to the side nearest you. Pinch so that you have a good seal. Be careful though that you don't pinch so hard that you break through the dough and have the filling squirting out. Be gentle. Pinch the short ends and fold over about 1/2 to one inch and pinch again to seal. Carefully turn over so that the seam is now on the bottom.

Drizzle with glaze while still warm.

The Danish isn't suppose to be really high. But the dough is very light and tender. Not heavy and dense.

Hope this helps.

Ann

Thank you Terri and Ann!

This answers alot of my ??'s.I think I am on the right path.Keep your fingers crossed.Will report back sunday.

Shelley