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Apricot Cheese Danish

18 Dec

Hello Everyone,

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:

For 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

Filling:

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..

Amanda 🙂

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