Rasp. Cheese Danish
Raspberry Cheese Danish
I discovered this recipe a while back and its one of my husband's favorites.
It makes four loafs and it also freezes well so its easy to store. I recommend making the whole recipe and then freezing the leftovers.
Raspberry Cheese Loaves
Adapted from a Taste of Home magazine
What you need:
2 packages yeast (about 2 tbsp.)
1/2 cup warm water
1 cup sour cream
1/2 cup butter or margarine cubed
1/2 cup sugar
2 eggs
4 cups flour
For the filling:
One 8 oz. package of cream cheese and one 3 oz. package
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 can (21 ounces) raspberry pie filling
Glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
I do the dough in the bread machines but you could use a mixer or do it by hand.
In a large bowl (or bread machine) dissolve yeast in warm water.
In a saucepan mix the sour cream and cubed butter over medium heat to about 110 degrees. I used my candy thermometer. Stir often or the entire time.
Add this to the yeast mixture. Then add sugar and eggs. Mix well. (If you are using the bread machine put it on the pizza dough setting and start mixing.)
Gradually add flour and mix well. Do not knead. (In the bread machine let it mix until dough becomes a well formed ball then stop and take it out.)
Cover and refrigerate overnight. I only put it in the fridge for four hours and it turned out fine.
For the filling: beat the cream cheese, sugar, egg, and extract until it is smooth.
Take the dough out and divide it into four equal sized balls. Roll onto a floured surface to make a 12x8 inch rectangle.
Spread a fourth of the cream cheese mixture into middle and then 1/4 of the pie filing on top of that.
Fold over the edges.
Then fold it into thirds by folding over one flap.
And then the next.
Pinch the seems together and flip over onto on a well-greased cookie sheet or a Silpat. Cut with scissors or a knife to make diagonal cuts into the loaf.
Repeat three more times. Cover and let rise in a warm place until doubled, about an hour. I put mine in the oven without the heat on. Then bake at 350 for 15-20 minutes. Careful that you don't burn it. They seem to brown quickly.
Then drizzle on the glaze while its still warm. Cool and refrigerate leftovers or freeze it in aluminum foil when completely cool. Enjoy!
I discovered this recipe a while back and its one of my husband's favorites.
It makes four loafs and it also freezes well so its easy to store. I recommend making the whole recipe and then freezing the leftovers.
Raspberry Cheese Loaves
Adapted from a Taste of Home magazine
What you need:
2 packages yeast (about 2 tbsp.)
1/2 cup warm water
1 cup sour cream
1/2 cup butter or margarine cubed
1/2 cup sugar
2 eggs
4 cups flour
For the filling:
One 8 oz. package of cream cheese and one 3 oz. package
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 can (21 ounces) raspberry pie filling
Glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
I do the dough in the bread machines but you could use a mixer or do it by hand.
In a large bowl (or bread machine) dissolve yeast in warm water.
In a saucepan mix the sour cream and cubed butter over medium heat to about 110 degrees. I used my candy thermometer. Stir often or the entire time.
Add this to the yeast mixture. Then add sugar and eggs. Mix well. (If you are using the bread machine put it on the pizza dough setting and start mixing.)
Gradually add flour and mix well. Do not knead. (In the bread machine let it mix until dough becomes a well formed ball then stop and take it out.)
Cover and refrigerate overnight. I only put it in the fridge for four hours and it turned out fine.
For the filling: beat the cream cheese, sugar, egg, and extract until it is smooth.
Take the dough out and divide it into four equal sized balls. Roll onto a floured surface to make a 12x8 inch rectangle.
Spread a fourth of the cream cheese mixture into middle and then 1/4 of the pie filing on top of that.
Fold over the edges.
Then fold it into thirds by folding over one flap.
And then the next.
Pinch the seems together and flip over onto on a well-greased cookie sheet or a Silpat. Cut with scissors or a knife to make diagonal cuts into the loaf.
Repeat three more times. Cover and let rise in a warm place until doubled, about an hour. I put mine in the oven without the heat on. Then bake at 350 for 15-20 minutes. Careful that you don't burn it. They seem to brown quickly.
Then drizzle on the glaze while its still warm. Cool and refrigerate leftovers or freeze it in aluminum foil when completely cool. Enjoy!
You can make 1 or two big Danish or lots of little ones.
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