I am so making this on Friday for our out of town guest that will be here for the weekend. I've been thinking of what dessert to make and here it is! I thought about Molten Lava's or a flourless chocolate cake but this is way better for so many reasons. I can make it on Friday! Thanks for the clarification on the dough.

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

No idea where you got that idea....my version has not only pictures but recipes. For example..... Apple Crisp =========== Preheat oven to 375°F Grease a 1 1/2 quart square or round baking dish Cream together 1/3 cup butter 1 1/4 cups lightly packed brown sugar Stir in until crumbly a mixture of: 2/3 cups Flour 1/4 teaspoon cinnamon Arrange in prepared casserole 6 peeled and sliced apples Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until apples are tender and topping is golden brown. NOTE: I quite often double the topping and use a couple of extra apples. Apple Galette ============= (Galette Grand-mere) An Apple Cake Adapted from The Cuisine of the Rose 2 1/2 teaspoons dry yeast 1 tablespoon sugar 1/4 cup warm water 1 egg 1/2 teaspoon salt 1 tablespoon butter 1 1/2 cups all purpose flour Topping 2 Tablespoons butter softened 1/2 cup brown sugar 1/4 cup white sugar 1 teaspoon cinnamon 1 apple peeled, cored and thinly sliced Dissolve the yeast in 1/4 cup of lukewarm water with 1 tablespoon of sugar. Process the egg in a food processor and add the salt, butter and 1 cup of the flour. Add enough flour to make a firm dough. Use the processor to knead. ( about 1 minute). Form into ball and place in butter bowl. Cover with plastic wrap and let rise until double. Preheat oven to 400° Punch dough down and knead briefly. press into a 10 inch buttered quiche or tart pan. Smear with softened butter and sprinkle with some of the sugar mixture. slice apples and place in a circular pattern. Sprinkle with the rest of the sugar. Bake for 15 to 20 minutes. Apple Pinwheels in Syrup =========================

I think this is the same one.... 2 teaspoons active dry yeast 1/2 cup very warm water (105 - 115°F) 1/3 cup granulated sugar 3 cups unbleached all-purpose flour 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons kosher salt 1 cup warm brewed coffee (90°F or less) 1 large egg, separated 1 tablespoon unsalted butter, softened 1 1/2 cups bittersweet chocolate, coarsely chopped 1 cup dried sour cherries Place yeast and water in a large bowl. Stir with a fork to dissolve yeast and allow to stand for 3 minutes. Whisk sugar, flour, cocoa powder and salt together in a medium bowl. Set aside. Stir coffee, egg yolk and butter into yeast mixture. Gradually add flour mixture, stirring until a shaggy mass forms and flour is moistened. If dough feels stiff, add 2 tablespoons of water. It should be moist and sticky. Move dough to a lightly floured surface and knead for about 7 to 8 minutes until it is smooth and elastic. Shape into a loose ball, cover with plastic wrap and let rest about 10 minutes. Flatten dough and stretch gently with your fingers to form a rectangle about an inch thick. Spread chopped chocolate and dried cherries evenly over dough. Fold into thirds like a business letter, then knead 2 to 3 minutes until the pieces of chocolate and cherries are well distributed. Shape dough into a loose ball and place in a lightly oiled bowl, along with any loose chocolate and cherries. Cover bowl tightly with plastic wrap and let rise at room temperature until dough has doubled in volume, 1 to 2 hours. Line 12" x 17" baking sheet with parchment paper. Gently pour dough onto lightly floured work surface, pressing any loose chocolate or cherries into dough. Divide dough into 2 equal pieces. Pull corners towards the center and press down in the middle to gather dough, turn dough over and seal shut by rotating closure against the counter to tighten the ball and form a seal. Be careful not to tear it as you are shaping it. Place one loaf on each end of prepared baking sheet allowing several inches between them. Cover loosely with oiled plastic wrap and let rise at room temperature for 1 to 1 1/2 hours until doubled in volume. About 15 minutes before baking, place one oven rack in top third of oven and another in bottom third. Preheat to 400°F. When loaves have doubled, mix egg white with 1 teaspoon water. Brush each loaf gently with egg wash being sure to coat entire surface. Gently cut a small cross shape on top of each loaf but be careful not to deflate loaf. Place pan on top oven rack. Using a plant sprayer, mist top and sides of oven 6 to 8 times, and quickly close oven door. Bake for 12 minutes, then reduce oven temperature to 350°F and rotate pan from top to bottom and front to back to ensure even baking. Bake for 12 to 20 minutes, or until tops of loaves feel firm but not hard when you press them slightly, and the bottoms are lightly browned. Loaves should have a thin, soft coating, not a hard, crunchy crust. Transfer to a wire rack and cool completely before serving.