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Almond and Cheese Danish




Source of Recipe


bakingbits.com


List of Ingredients




4 cups cake flour
1/2 teaspoon salt
1 1/2 cups warm milk
1/4 cup sugar
1 package dry yeast
1 cup butter
2 eggs

Almond Filling
3 tablespoons butter
1/2 teaspoon almond extract
2/3 cup ground almonds
1/4 cup confectioners sugar
2 tablespoons flour
1/2 beaten egg

Cheese Filling
8 oz. Cream cheese at room temperature
1/4 cup sugar
1 tablespoons milk
1 teaspoon vanilla

Icing
2/3 cup confectioners sugar
1 1/2 - 2 tablespoons milk


Recipe



To make pastries, mix flour and salt in a large bowl. In a small bowl, combine milk and sugar; sprinkle yeast over milk. Let stand 5 minutes until dissolved. Beat 1 egg and 1 egg yolk together; add to milk mixture. Melt 1/4 cup butter (refrigerate remaining butter); cool slightly, then add to milk mixture. Make a small well in center of lour. Gradually stir milk mixture into flour. Turn dough onto a floured board; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and cover with a kitchen towel; allow to rise in a warm place about 1 hour or until doubled in bulk. Turn onto floured board; knead lightly to remove air.

Roll dough into a 16 x 16 rectangle. Using half the remaining butter, dot 2/3 of the rectangle with small pieces of butter. Fold the unbuttered third up over the second third, then fold down the remaining third. Cover with a damp kitchen towel; refrigerate 20 minutes. Hold the folded rectangle of the pastry so that the last third folded is on top and the fold on the left. Roll dough out again; dot with remaining butter and fold as before. Refrigerate 20 minutes. Hold pastry as directed above, roll, fold and refigerate; continue until no streaks of butter remain.

To prepare the almond filling, cream butter and almond extract together; then blend in remaining ingredients; set aside.

For cheese filling, beat cream cheese until smooth. Add sugar; beat until light and fluffy. Beat in milk and vanilla.

Divide dough into 12 equal sized pieces. Roll each piece into a 5-inch square. Place 2 tablespoons of filling in a line down the center of each square. Brush one edge of each square with beaten egg. To fold in half, bring side with beaten egg and opposite side together; press firmly to seal. Make 5 1-inch long cuts, 1-inch apart from sealed edge toward center. Place on a baking sheet and bend into a slight curve. Cover; let rise 15 minutes. Preheat over to 400 degrees.

Bake for 10 minutes. Lower temperature to 350 degrees and bake 10 minutes longer.

Stir together sugar and milk until icing is smooth but not runny. Drizzle over hot pastry, serve warm.

YIELD: 12 Pastries