Cherry Cheese Danish Ring
- Ready In:
- 10hrs
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Dough
- 3⁄4 cup warm milk (105-115 degrees)
- 1⁄4 cup sugar
- 1 (1/4 ounce) package active dry yeast
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cardamom
- 1 cup butter, cut into 3/4 inch pieces
- 2 eggs
-
Filling
- 1 (7 1/2 ounce) package farmer cheese or (7 1/2 ounce) package well-drained cottage cheese
- 1⁄4 cup sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks, divided
- 1 teaspoon grated lemon, zest of
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup canned cherry pie filling, mashed
-
Glaze
- 1⁄2 cup powdered sugar
- 1 tablespoon milk
directions
-
Dough:
- In measuring cup combine milk, sugar and yeast.
- Let stand until frothy, 5 minutes.
- In large bowl combine flour, salt, and cardamom.
- With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
- Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
- Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
- Turn dough out onto lightly floured surface.
- Roll out into 20x9" rectangle, re-flouring dough as needed.
- With long side of dough facing you, fold short sides over in thirds.
- Wrap; chill 30 minutes.
- Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
- Repeat folding.
- Wrap; chill 30 minutes.
- Repeat rolling and folding two more times.
- Wrap and chill until ready to use, at least 45 minutes.
-
Filling:
- Preheat oven to 375 degrees.
- Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
- Roll out dough into 24x9" rectangle.
- Spread cheese mixture down center of dough in 22x3" strip.
- Fold 1 long side of dough over filling; brush with water.
- Fold remaining dough over, gently pressing to attach.
- Line baking sheet with parchment paper.
- Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
- With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
- Using knife to help separate, twist each piece slightly to expose filling inside.
- Beat remaining yolk with 1 tbsp water; brush over ring.
- Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
- Remove from oven; spoon cherry filling over top of each cut.
- Bake until filling is hot, about 5 minutes.
- Cool on pan on rack 10 minutes.
- Remove from pan; cool completely on rack.
-
Glaze:
- Combine powdered sugar with milk and drizzle over ring.
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RECIPE SUBMITTED BY
Colbys Mom
United States
I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.