Lucy, it doesn't need a long knead, but it does need to be mixed well. If you are using a stand mixer, a minute or so is all it needs.

Ann

Ann_t "beat"me to it. Yumm!! Wish I could have some

Ann-t: I lost your recipe when the old Mac died. Could you please post this recipe again? Thanks!

Westelle (and anyone else who needs to hear it)...BACKUP!BACKUP!BACKUP!

Get one of the online backup programs like MozyHome. They are really inexpensive, be prepared for them to take a couple of WEEKS to back up your hard disk but you will never be in that position again.

In the meantime, here you go:

1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 cup warm water
2 eggs beaten
4 cups all purpose flour, 525 g
Filling
2 packages 8 oz. cream cheese
3/4 cups sugar
1 egg beaten
1 t. vanilla extract
â t. salt
Glaze
2 1/2 cups confectioners sugar
1/4 cup milk
1 t. vanilla extract
toasted sliced almonds.
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.

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

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,

Combine the

2 1/2 cups confectioners sugar
1/4 cup milk
1 t. vanilla extracts

for glaze and drizzle over loaves with toasted almonds

I have two copies of it in my recipe binder..LOL

and I think I shall make some..maybe in "mini" size...

Terri, I've made them in smaller sizes,although I'm not sure I would call them mini. My favourite though is the original, because I like the ratio of cream cheese filling to dough.

Ohhhh those look good! Can someone re-post the amt of salt. All I see for salt is funny symbols then t. salt.

Are they easy to make? I'm a lazy cook and baker! But I love cream cheese danish.

Thanks!
Tami

Home Cookin Chapter: Recipes From Thibeault's Table

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

1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 tsp. salt
2 packages dry yeast (4 1/2 t.)
1/2 cup warm water
2 eggs beaten
4 cups 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 cup 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 cups confectioners sugar
1/4 cup milk
1 t. vanilla extract
Toasted sliced almonds

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

Thank you for the recipes... for which I did have back-up. I didn't realize until too late that the new Mac's iWorks can't read the old Mac's Appleworks. I can't understand why Apple did that.... doesn't make sense to me.

Ann, those photos make me want to dive right in, but will have to wait for Christmas. (sigh)

Thanks.

Loves2cook4six, thanks for the reminder. I have just backed up almost everything so I can put it on my new Windows 7 laptop, so now I get to see if it works!

Tami

So I made my first batch of Danish today. They really were easy to make and they look wonderful. I haven't tasted a baked one yet, but I'm taking one "log" to my mah jongg game tonight.

What are ny storage options with the "leftovers"? Can they be frozen? Any special tips?

Helene

Thank you ann_t and loves2cook4six for posting this recipe. I'm not an experienced baker, but these turned out just great. Everyone raved about them.

blubird: I froze three of them, took them out to defrost in the morning, then put them in a warm oven for a few minutes. They were delicious for Christmas brunch.

Are there two types of dough for Danish Pastries?

I have read that if a laminated dough isn't used, it is not true Danish.

Ann T's recipe sounds extremely good.....I intend trying it, since making a laminated dough is time consuming and somewhat labor intensive!

I've never made Danish. So, how would I go about using a fruit filling (like raspberries or apples?) I'm kinda' lukewarm about cream cheese but love raspberry Danish. Or, a lemony cream cheese filling?

I'm the opposite Cilantro. I much prefer the cream cheese filling to a fruit filling. You can flavour the cream cheese with fresh lemon zest if you want a lemon flavour. Or just leave out the cream cheese and fill with cooked apples or raspberries, blueberries, etc. Or you can also add a little fruit topping along with the cream cheese.

Ann

I quit eating danish when bakeries started putting cheese filling under the fruit filling. ICK!! I just came back to this thread to figure out if I could do it with fruit.

edie g,

Thanks for the update on thawing the danish. I actually thawed one last week and it was just as good as a freshly baked one. I still have one whole one and one half danish stored in the freezer.

Helene

OMG Ann! I will be making this when the kids come home for a New Years Celebration! I forgot about this recipe!!!! My children thank you ahead of time :-)

Hi there, I tried making the danish last night and this morning I checked on the dough in fridge and it DIDNOT rise, did I do something wrong? I think I followed the directions exacally. Should I proceed or just toss? Hate to waste all those ingrediants! I have made about 5 batches of the cinnmen rolls with great sucess, so wanted to try the danish. Maybe it is the lord;s way of letting me know that I don't need to eat or bake anymore sweets! LOL LOL Any suggestions would be app. and thanks Wendy

This is a great recipe, so thanks to all of you. One question, I've made this twice now and both times the cheese escapes during baking. I really pinched to secure batch number two, but cheese exploded out the seam anyway. Is there a trick to securing the seam and ends that I don't know??

Lucy, I only have leakage when I add jam with the cream cheese.

So I dunno.

Like Terri, I have some leakage when I add jam to the cream cheese, I usually just open a jar of homemade jam and use it as filling on top of the cream cheese, I like them both together. And it freezes wonderfully no matter which filling is used.

Arlene, just use a pie filling recipe, if you want just fruit, or jam, or make a fruit filling out of any fruit you have, sweetened and cooked, mix a little cornstarch with the liquid and thicken it and voila! Fruit filling of your choice.

I'll bet lemon curd would be really good in these along with the cream cheese...

Annie

Is the seam on the top or bottom?

If it's on the bottom or underside of the danish it tends to seal better. If it's on the top it does leak but I LOVE that. Just makes it even yummier looking with the icing drizzled over it.

This is what I tried, maybe it is wrong.. I roll out the dough in a rectangle, spread 1/4 of the filling over the rectangle leaving the last inch free of filling, pull the edge up and pinch along the seam, at each end I pull the end over and pinch, then I lay the roll seam side down next to the others and bake. Suggestions?? Should I use an egg wash or water to seal?

I roll mine like a cinnamon roll and pinch the seam..pinch the ends and fold them under and put the whole thing seam side down.

I don't roll mine like a cinnamon roll. Similar for not quite the same. I spread the filling to within an inch of all four sides, then fold one side in and the other side over and pinch all along the edge. I fold in the ends and they get pinched. I then turn the danish over so that the seam is in the middle on the bottom.

Hope that makes some sense.

Also be careful when you make your cuts that you don't cut all the way to the edge or you will find the filling dripping down the sides as the danish bake.