Cheese Danish

16 Oct

So, when I was a kid, my family would go over to my grandparents house for a visit and every Sunday they would have a coffee cake for breakfast. In the last few years, that hasn’t happened so I decided to make one; not the normal coffee cake that you would normally think of, but more like a danish. I went to the Tasty Kitchen blog and looked for a recipe, and I found one- and it is freaking amazing. I’ve been snacking off it all day it’s that good.

Here’s the original recipe.

FOR THE DANISH:

  • 1 package (8 Oz. Size) Cream Cheese, Softened
  • 1/4  cups Granulated Sugar
  • 1/4 cups Powdered Sugar
  • 3 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1 can (8 Oz. Size) Crescent Rolls, Such As Pillsbury
  • 1 cup Fresh Blackberries

FOR THE ICING:

  • ½ cups Powdered Sugar
  • 3 Tablespoons Cream
  • ⅛ teaspoons Vanilla Extract

It’s really pretty simple.

Preheat your oven to 375.

Cream cheese…

…plus some sugar…

…plus the rest of the stuff.

Start mixing it with a wooden spoon until you realize the futility of it all and mix it with an electric mixer until it looks like this:

It looks and tastes a lot like cheesecake filling now, but resist temptation and DO NOT EAT ANY OF IT.

Take your croissant dough and lay it in a rectangle on a foil- or parchment paper-lined baking sheet.

Try to make it as rectangle-like as you can, because that’ll make your life a lot easier. Also, pinch the seams between your fingers to seal them- this will also make your life easier when you try to braid the pastry. Anyway.

Cut some strips along the edges of the dough, the same amount for each side, about 1/2″ thick, and plop the filling in the center and spread it out so that it’s evenly layered in the center, and press some fresh blackberries (or raspberries, or blueberries, or strawberries, or nothing, if that’s your game) into the filling.

Pardon the bad lighting… I’m no photographer and I don’t even try to kid myself that I am.

Then comes the fun part- pull the strips toward the center at a diagonal angle, and make a fun little braiding pattern. Pinch the ends of the dough together so that the filling doesn’t seep out.

I did not actually do that yet… but trust me, do it.

And here you can also sprinkle on some granulated sugar over the top (despite the fact that we’re sticking a glaze on it later) to give it an interesting crunch.

Then, stick it in the oven for 15-20 minutes, or until the filling is set and the top is golden brown and delicious. It should look like this:

That is pure gold. And the smell is devine!

Just look at that crunchy sugar that we sprinkled on top… my mouth is watering just looking at it. Anyway.

To make the glaze, just combine your cream with some powdered sugar. The original recipe said 1/2 cup powdered sugar to 2 Tbs of cream, but I found that it was way too thick- you want it to be thin enough to drizzle, but thick enough to remain on the pastry instead of dripping off. That sounds really weird but that’s just what you want.

In the picture it’s still too thick- I’d even say to go for 3 Tbs of cream instead of 2. Anyway, drizzle that over your cooled pastry, and serve!

Aaaand… that’s it! I made this Saturday night, and it was even more delicious and amazing on Sunday morning, just like in my childhood. Reminiscing over…

Happy eating!

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