Recipe by Courtly
"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.
Top Review by hoosiersmoker
WOW! This is an awesome recipe! I didn't have apricot so I 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!)
- 7.08 g package active dry yeast
- 59.14 ml warm water (110 to 115)
- 2 eggs
- 118.29 ml butter, softened
- 118.29 ml sour cream
- 44.37 ml sugar
- 709.77 ml all-purpose flour
- 1.23 ml salt
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml sugar
- 2 egg yolks
- 9.85 ml vanilla extract
- 59.14 ml apricot preserves
- confectioners' sugar
Directions See How It's Made
- 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.
- 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.
- 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.