I’m sorry that my post is going up later than normal today! It has been a hectic week! (How do I feel like I keep saying that over and over? Maybe that is my life these days :)
In my family we love cream cheese danish. They are the absolute favorite type around here. A few years ago we even had some guests over and bought a bunch of the packaged danishes. I think there were apple and cream cheese and somebody had like 2 cream cheese danish so that another person had to have apple and didn’t get cream cheese!! I know, the horror, right? Lets just say that that incident still comes up today so cream cheese danish is kind of a big deal around here.
This recipe can be totally homemade by whipping up your cream cheese filling and then using store bought croissant dough for the danish bread. Or, I have included the sweet roll dough from my Great Grandma’s 1930 Better Homes and Gardens Cookbook that I like to use if I have the time. The dough is made the night before so it is actually not that time consuming. We had these at Easter and everyone raved about them. Plus, there were plenty to go around :)
Cream Cheese Filling:
4 ounces cream cheese, softened (that is half a block)
3 tablespoons sugar
1 egg yolk
1 teaspoon lemon juice or lemon zest if available
1/2 teaspoon vanilla extract
a pinch of salt
Cream the cream cheese and sugar until fluffy. Add the egg yolk, lemon, vanilla and salt. Beat on low until blended. You can store this in the fridge overnight and it will work just fine, or you can make it right when you need it. If you are using the croissant dough then leave the croissants rolled up, use dental floss wrapped around the roll to cut it into about 1/4 inch rounds. Make an indentation on the center and add your cream cheese filling. Bake at 400 for about 12-17 minutes on a greased glass pan. I think that you can probably cook these on a cookie tray but you would probably want to decrease the cooking temperature to about 375.
Sweet Roll Dough
1 cup milk
1 packet yeast (2 1/4 teaspoons)
1/4 cup sugar
1 1/2 teaspoons salt
1/3 cup butter, softened
flour (it can be anywhere from 3-4 cups)
Heat the milk until it is warm enough that you can stick your pinkie in for a few seconds without it being too hot. Add 1 tablespoon of the sugar and the yeast. Let it sit about 10 minutes. In a separate bowl combine sugar, salt, butter and eggs. Mix until blended and stir in the yeast mixture. Add 1 1/2 cups flour and continue to add flour until the dough is soft and not too sticky. I added about 3 1/2 cups total last time I made these. Once the dough is well blended, cover it and put in the the fridge overnight.
When you get up let the dough sit out for about 30 minutes or so. Then, roll it out into a rectangle shape on a floured counter. The dough will be a little more than 1/4 inch thick. Then roll the dough up like a jelly roll (rolling the long side in). Use dental floss to cut rounds that are about 1/4 inch thick by wrapping the floss around a portion of the dough and then pulling the ends taut.
Place the rounds on a greased glass baking pan. Make an indentation in the center of each one and add cream cheese filling as desired. Bake at 400 for about 12-18 minutes on a greased glass pan. I think that you can probably cook these on a cookie tray but you would probably want to decrease the cooking temperature to about 375.
You can drizzle these with a simple powdered sugar glaze when they are cooled. Mix 1 cup powdered sugar, 1 teaspoon lemon juice and 1 tablespoon milk. Mix well and add more milk if you want your glaze thinner.