I have to admit I’ll eat anything made with apricots, jams, preserves, breads, muffins, ect!!!
I made this Apricot Cheese Danish several years ago for Christmas, when we went to my aunt Joyce’s house many years ago. They loved it!! I know you will too!
Apricot Cheese Danish:
1 package (1/4 oz.) active dry yeast
1/4 cup warm whole milk ( 110-115 degrees)
3 tbsp. granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1/4 tsp. salt
3 cups all-purpose flour
2 packages ( 8 oz. each ) full fat cream cheese, softened
1/2 granulated sugar
2 large egg yolks
2 tsp. vanilla extract
1/4 cup apricot preserves
Powdered sugar for dusting the top.
In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, eggs, and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. The next morning, prepare the filling. Beat the cream cheese, sugar, egg yolks, and vanilla in a mixing bowl until smooth. Turn dough onto floured surface; knead 2-3 minutes. Divide in half. Roll each half into 16×10-inch oval and place on a greased baking sheets. Spread 1-1/4 cups of 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. Bake at 375 degrees for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with powdered sugar. Store in the refrigerator. Enjoy!!
Until next time..