Help me with Ann T's danish recipe...I lost it again

17 years ago

I have still never made this cheese danish that Ann makes that look s so luscious. I remember that it had a bunch of slits in it and that is all I remember. This morning I was craving cheese danish and wanted to make it, but, as usual, can't find where I filed the darn recipe. I didn't go directly to Ann (sorry Ann) cause I think I have requested it from her a couple of times already. If you have it, could you please post it here for this naughty girl who keeps losing the recipe?

Sherry

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Comments (9)

stacy3
17 years ago
here SHerry!

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 and sugar 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
Makes 4 Large Danish
User
17 years ago
Sherry, you know I never mind reposting recipes.

Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week.

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
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Thanx, I used Ann's advice, so now it is in a warm place rising hopefully!I know my yeast is good and I did put it in, so not sure why I had problems.Anyways thanks for quick responses and I will let you know how it comes out!I was so confident after having such success on the cinnamen rolls that the danish would be a breeze....now I will be kinda hesitent to try again.
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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
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wizardnm
17 years ago
Thanks for the post Sherry....now you have me craving it.
Ann's picture put me over the edge. It will be made my next day off from work..

Nancy
bons
17 years ago
(dumb) Question about the filling ingredients.. Is that two 8 oz packages of cream cheese, or two packages equaling 8 oz???

Bonnie
User
17 years ago
Bonnie,no such thing as a dumb question. The recipe calls for two 8 ounce packages of cream cheese. 16 oz.

Ann
riverrat1
17 years ago
OMG! I'm making this danish this week! I've been trying to stay away from sweets but this just put me over the edge...
User
17 years ago
I'm with you, riverrat! I'm trying to stick to the whole grain regime, but this recipe looks too great to miss trying it.

The dogs will just have extra long walks this weekend!
palomalou
17 years ago
I made it today as we celebrated our actual Thanksgiving (we did give thanks that he is still here when we took my 89 year old father to ---you guessed it, Shoney's, his choice of restaurant, but a grilled cheese sandwich does not a feast make.
Yesterday I made Indian lamb curry (Julie Sahni's book) and Ann's danish dough. Today I filled and rose/baked it--wow!!! Sent DH over to the neighbor's with one of them. Four in the house would be far too dangerous.
For dessert I made Dorrie Greenspan's pecan pie. I did NOT like her go with everything crust: the first time it acted so badly I started over, and still did not like it. The filling was good but not my fave, which is actually a good thing since it is still downstairs!
loves2cook4six
17 years ago
Ann_t do you have any variations for the filling?

Like make the filling, use half for two cheese danishes, add variation - make the other two?

Help me with Ann T's danish recipe...I lost it again

Comments (9)

stacy3

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