Ingredients
-
1
-
1/4
-
2
-
1/2
-
1/2
-
3
-
3
-
1/4
-
-
2
-
1/2
-
2
-
2
-
1/4
-
Directions
Apricot Cheese Danish, My family thinks this delicious danish is a real treat It’s a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning From taste of home , WOW! This is an awesome recipe! I didn’t have apricot so used seedless raspberry and it was AWESOME! I read your profile and it says you’re 17??? This recipe seems way beyond your years, you’re very accomplished for your age! Thanks for the recipe I think I’ll try it without any jelly next time, just a straight cheese danish I’ll let you know how it turns out! (BTW, I work in Bremen!)
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Steps
|
1
Done
|
In a Large Mixing Bowl, Dissolve Yeast in Water. Add Eggs, Butter, Sour Cream and Sugar. Gradually Add 2 Cups Flour and Salt; Beat Until Smooth. Stir in Remaining Flour (dough Will Be Soft and Sticky). Place in a Greased Bowl. Cover; Refrigerate Overnight. |
|
2
Done
|
For Filling, Beat Cream Cheese, Sugar, Egg Yolks and Vanilla in a Mixing Bowl Until Smooth. Turn Dough Onto a Floured Surface; Knead Two to Three Times. Divide in Half. Roll Each Half Into a 16 X 10 Inch Oval and Place on Greased Baking Sheets. Spread 1 1/4 Cups Filling Over Each Oval to Within 1 Inch of Edges. Fold Longest Side Over Filling; Pinch Edges to Seal. Cover and Let Rise in a Warm Place Until Doubled, About 1 Hour. |
|
3
Done
|
Bake at 375 For 20-22 Minutes or Until Golden Brown. Cool on a Wire Rack. Spread Preserves on Top. Dust With Confectioners Sugar. Store in the Refrigerator. |
