Category Archives: Danish

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Palmiers – Step by Step

Servings 
Makes 20-30

Addictively delicious little French pastries, made of puff pastry and sugar! They are sometimes also known as Elephant Ear Cookies or Palmiers.

Ingredients

  • 200gm puff pastry
  • 100gm sugar

Instructions

  1. Roll the pastry out into a rectangular sheet of about 11″ x 10″ and quarter inch thickness.
  2. Sprinkle sugar all over the sheet, then press the sugar in gently first using your finger tips, then by running a rolling pin over the sheet to make sure the sugar is embedded into the pastry.
  3. Turn the sheet over, and again, sprinkle sugar, press it in and roll gently over it with a rolling pin.
  4. Make a small inward fold of about 2 inches from the top of the sheet (the longer side of the rectangle). Then make another small inwards fold this time from the bottom of the sheet. Flatten the folds down with a rolling pin.
  5. Again make another fold from the top and from the bottom, so that the top and bottom folds now meet at the centre of the sheet. Sprinkle some more sugar over it then flatten with a rolling pin.
  6. Finally fold through the centre so that the top folds and the bottom folds are one on top of the other like a cylinder. Again, flatten the cylinder with a rolling pin.
  7. Chill this cylinder of dough for about half an hour. Remove the folded pastry and slice it into half inch strips.
  8. Place these strips on a tray and chill them again for about 20 minutes. In the meantime, preheat your oven at 180 C.
  9. Line a tray with baking paper. Take a strip at a time and press them gently into a bowl of the remaining sugar, just to lightly coat each one. Then place them on the baking sheet, making sure to leave 1 and a half inches space between the strips as they will expand and flatten as they bake to form the palmier shape.
  10. Once all are done, put the tray into the oven, bake for about 15 minutes. Check and turn them over, and bake again for another 5-10 minutes or until all the palmiers are golden and crispy.
  11. Remove and place on a rack to cool completely. Store in an airtight container. Enjoy! 🙂

Apple Crescent Roses

Ingredients

  • 3 medium apples
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • Flour, for sprinkling
  • 1 roll Pillsbury™ refrigerated Crescent Dough Sheet
  • 5 tablespoons sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
  2. Wash and core apples. Thinly slice each one, leaving the peel on.
  3. In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
  4. Drain apples, and place on paper towels to dry and cool completely.
  5. Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
  6. Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
  7. Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!

Stuffed Cinnamon Crescent Rolls

Ingredients

  • SERVINGS 4-6
  • YIELD rolls
  • UNITS US
  • 1 (8 ounce) package refrigerated crescent dinner rolls
  • 8 large marshmallows
  • 1 tablespoon ground cinnamon
  • 1cup sugar
  • 3 tablespoons melted butter

Directions

  1. Preheat oven to 375°F.
  2. Combine sugar & cinnamon in a small bowl.
  3. Place cupcake liners in muffin tin. Spray liners with Pam.
  4. Separate rolls into 8 triangles. Place marshmallow into melted butter. Roll marshmallow into cinnamon/sugar. Place marshmallow on crescent roll. Pinch dough up around marshmallow.
  5. Seal seams by pinching. Dip the tops of dough into the butter. Then into the cinnamon/sugar.
  6. Place in muffin pan w/cinnamon/sugar side up. Bake at 375°F for 13-15 minutes.

NOTE:

  1. This recipe can substitute an apple chunk for the marshmallow, if you don’t have any marshmallows or just prefer fruit.

Crescent Roll Apple Dumplings

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6

Ingredients

    • 2 (8 each) cans refrigerated crescent roll dough
    • 2 sticks of butter
    • 1 1/2 cups brown sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon or to taste
    • 1 can (12oz) 7 Up (or Mountain Dew)
    • 2 large Granny Smith apples, peeled and cored

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash the apples, peel and cut into eight equal slices.
  3. Unwrap the crescent roll and separate the triangles.
  4. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
  5. Butter a 13 x 9-inch baking dish.
  6. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls.
  7. Pour soda (7up or Mountain Dew) between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown.
  8. Serve immediately with a scoop of vanilla ice cream, mmmmm … Ah-mazing !

GUAVA AND CREAM CHEESE PASTRY

YIELD
Makes 4 to 6 servings
ACTIVE TIME
20 min
TOTAL TIME
1 1/2 hr

INGREDIENTS

    • 1 large egg
    • 1/2 tablespoon water
    • 6 ounces cream cheese, softened
    • 1 tablespoon sugar
    • 1/4 teaspoon pure vanilla extract
    • 5 ounces guava preserves or paste (about 2/3 cup)
    • 1 tablespoon fresh lemon juice
    • 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed

PREPARATION

    1. Preheat oven to 425°F with rack in middle.
    2. Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
    3. Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
    4. Purée guava preserves with lemon juice in cleaned food processor until smooth.
    5. Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
    6. Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
    7. Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
    8. Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
    9. Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

Easy Cream Cheese Danish

Ingredients

  • 2 cans of crescent rolls
  • 1 8oz package of cream cheese at room temp.
  • 2 Tbsp granulated sugar, divided
  • 1 tsp lemon juice
  • ¾ tsp vanilla
  • 1 tsp sour cream
  • Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
  • Icing:
  • 1 cup confectioner’s sugar
  • 1 tbsp milk
  • 1 tbsp softened butter

Directions

  1. Preheat the oven to 350.
  2. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar. Slice crescent roll dough into 1 inch x 8 inch slices.
  3. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral.
  4. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
  5. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Lightly brush dough with melted butter.
  6. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
  7. In a small bowl, stir together confectioners’ sugar, milk and butter. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
  8. Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. Voila! Cream cheese danish without leaving the house or breaking a sweat.

Copycat Pop Tart Strawberry Cream Cheese Pastries

Ingredients

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon strawberry jam or preserves
  • Approximately 6 medium strawberries, thinly sliced
  • 1 (8-ounce) can crescent rolls
  • 1 tablespoon milk
  • Granulated or coarse sparkling sugar

Directions

  1. Preheat oven to 375°F. In a medium bowl, use an electric mixer to beat cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
  2. Unroll crescent roll dough and separate into four rectangles. Press firmly along the triangle perforations to seal. Place rectangles on an ungreased baking sheet (or a baking sheet lined with parchment paper).
  3. Divide cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange strawberry slices on top of cream cheese mixture, using about 1 1/2 strawberries per pastry (or whatever fits).
  4. Fold dough over filling so that edges meet, and press along edges firmly with a fork to seal. Brush top of each pastry with milk and sprinkle with sugar. Using a sharp knife, cut three diagonal slits on surface of each pastry.
  5. Bake for 13 to 16 minutes or until pastries are a deep golden brown. Place pan on a wire rack and cool pastries for 10 minutes before removing with a spatula and serving warm.

Strawberry Cream Cheese Danish

 

Ingredients

  • 1 tube refrigerated crescent rolls (look for new single sheet)
  • 4 oz. cream cheese, softened
  • ¼ cup sugar
  • 2 tbsp. lemon juice
  • 8 tsp. strawberry preserves
  • can also use crushed pineapple in filling and a dab on top instead of jam

Glaze:

  • ¼ cup powdered sugar
  • ½ tsp. vanilla extract
  • 1-2 tsp. milk

Directions

  1. Separate the dough into 4 rectangles and pinch seams together. On a lightly floured surface, roll each into a 6″x3″ rectangle. In a small bowl, mix the cream cheese, sugar and lemon juice until smooth. Spread over rectangles.
  2. Roll up from a long side and loosely spiral each one.  Place on ungreased baking sheet. Top each coil with 2 tsp. preserves. Bake at 350 for 18-20 minutes or until golden brown. Prepare glaze and drizzle over top after cooled.

Mini Cherry Cheese Danishes

Ingredients

  • 1 roll Pillsbury Crescent Rolls
  • flour, just for dusting

Filling

  • 4 ounces soft cream cheese
  • ⅓ cup sugar
  • splash vanilla
  • 1 can cherry pie filling or cherry jam if you do not pie filling

Glaze

  • ⅓ cup powdered sugar
  • 2 tsp. milk

Directions

  1. Open container of rolls and do not unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
  2. Lay each slice on a parchment lined cookie sheet.
  3. Use a measuring cup to flatten each roll out and build a small wall around the edge.
  4. Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling

  1. Electric mix cream cheese, sugar and vanilla until smooth.
  2. Dollop a small amount into each “danish.”
  3. Add a teaspoonful of cherries.
  4. Bake at 350 for 18-20 minutes.
  5. Let cool and add a drizzle of glaze.

Glaze

  1. Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Cheese with fruit Danish Rolls

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 Large Rolls
  • Serving Size: 1 Roll

Ingredients

For the Rolls:

    • 1 (8 ounce) package cream cheese, room temperature
    • 1/2 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 (8 ounce) cans crescent rolls
    • 8 teaspoons preserves or jam

For the Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 3 teaspoons milk

Directions

For the Rolls:

    1. Preheat oven to 350°.
    2. Line a cookie sheet with parchment paper.
    3. Combine cream cheese, sugar and vanilla; beat until smooth.
    4. Separate dough into 8 triangles; firmly press perforations to seal.
    5. Spread each rectangle with about 2 tablespoons cream cheese mixture. 
    6. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal.
    7. Place roll on prepared cookie sheet; coil roll into a spiral with seam on the inside, tucking ends under. 
    8. Repeat for remaining rolls.
    9. Make a deep indention in center of each roll; fill with 1 teaspoon of preserves.
    10. Bake 20 to 25 minutes or until deep golden brown.

For the Glaze:

  1. In a small bowl add the sugar, vanilla and milk.
  2. Whisk until smooth; drizzle over warm rolls.