Cheese Danish Recipe

This is a great recipe and so easy to make. The main thing is to remember to start it a day early-let time do the work instead of you. [Notice in the picture we already ate half of one before I took a picture.]

I got this recipe from Robin on the Sonlighter Club Forums last year and I have made this recipe 3 or 4 times since.

CREAM CHEESE DANISH-Makes 4
Plan ahead, the dough needs to chill for 8 hours

Dough: Heat first four ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105-115 degrees.

1 (8 oz) container of sour cream or yogurt
1/2 cup of sugar
1/2 cup of butter, cut into pieces
1 teaspoon salt

Using amounts below, combine yeast and warm water in a large mixing bowl. Let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours. [I put it in a Tupperware container in the fridge.]

2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups of all purpose flour


Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x10 inch rectangle, and spread each rectangle with one fourth of the cream cheese filling (see below), leaving a 2 inch border around edges. [I like to add cherry preserves on top of the cream cheese, but you don't have to.]

Cream Cheese Filling: Beat all ingredients at medium speed with an electric mixer until smooth.
2 (8 0z) packages cream cheese, softened
3/4 cup of sugar
1 large egg
2 teaspoons vanilla extract [or almond]

Cut 6-8 diagonal slits along each long end, about 2 inches deep—almost, but not quite to the filling. This will make “arms” along each side. Make sure to make the same amount on both sides. Starting at the bottom, fold the right arm over the dough, then a left, then the right, and so on so it looks like a braid. Turn both ends up and press shut so the filling doesn’t come out the bottom.

Cover and let rise in a warm place (85degrees), free from drafts, about 1 hour or until doubled in bulk.

Slightly beat an egg white and brush on just before baking [optional] I put some streusel on top too [see recipe below], but it is optional.

Streusel: [optional]
Mix together till crumbly:
2T butter
2T sugar
1/3 C flour.

Bake at 375 degrees for 15-20 minutes or until browned. Drizzle warm loaves with powdered sugar glaze. Yield 4 (12 inch) loaves.

Powdered Sugar Glaze: Stir together all ingredients

1-1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract [or almond

Note: Braids may be frozen after baking. Thaw in refrigerator, and glaze before serving.

Variations—
• Put almond in the cream cheese and top with slivered almonds instead of struesel.
• Put several teaspoons of cherry, raspberry or peach jam on top of cream cheese before
braiding dough.

Enjoy,
Jill