Sunday, May 8, 2011

Cream Cheese Danish Recipe

Day 128.

Happy Mother's Day everyone! For my Mother's Day present to myself, I made my favorite "treat" breakfast pastry, cream cheese danish. Everyone else, please pass this recipe to your husband to make and bring to you in bed with some delicious coffee while he plays with the kids. Enjoy.

Vegetarian or Vegan Cream Cheese Danish
Adapted from Cream Cheese Danish.
Ingredients
Cream Cheese Filling:
4 ounces cream cheese, softened (for vegan, sub Vegan Cream Cheese)
3 Tbsp. sugar
1 egg yolk (vegan, sub egg replacer)
1 tsp. lemon juice or lemon zest if available
1/2 tsp. vanilla extract
a pinch of salt

Directions
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.
 
Ingredients
Sweet Roll Dough:
1 C milk (vegan, sub soy or almond milk)
1 packet yeast (2 1/4 tsp.)
1/4 C sugar
1 1/2 tsp. salt
2 eggs (vegan, sub egg replacer)
1/3 C butter, softened (vegan, sub "buttery" vegan margarine, like Earth Balance)
3-4 C flour

Directions
Mix milk with 1 tablespoon of the sugar and the yeast. Let it sit about 10 minutes. In a separate bowl combine sugar, salt, butter and eggs (I actually just used one egg and the leftover egg white from the yolk used in the filling). 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 (or, if you're impatient, about 4 hours).

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 or lower the temp to 375 and bake on a greased cookie sheet.

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.

The Results
Mmmm....I loooovee cream cheese danish. Happy Mother's Day to me!

What are you having for Sunday Brunch, Breakfast or Lunch?


Veggie Converter 365


This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

3 comments:

  1. i've never made something like this! thanks for linking up!!

    ReplyDelete
  2. mmm! Looks amazing! I'd love to have a few of these : )

    ReplyDelete
  3. these look delicious! please share your yummy recipe with our readers by linking it up at Muffin Monday. I have a number of friends who are vegans and would love this! thanks!

    http://www.talkingdollarsandcents.net/cant-get-enough-vanilla-muffins

    ReplyDelete