4 recipes found
Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Make the sugared cranberries: Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot; stir to combine. Transfer to a parchment-lined tray and let cool for one hour (to make them sticky and not overly wet). Once cool and sticky, toss with the remaining 3/4 cup sugar to coat.
Make the cream cheese danishes: Preheat the oven to 375 degrees. Unroll the dough out into one flat piece on a clean work surface. Use a rolling pin to roll it out and press the seams together. You want to make a solid rectangle that is just a bit bigger than the original shape.
Mix the softened cream cheese with the sugar until well combined. Spread evenly over the dough.
Cut the dough into 4 long strips. Fold each strip in half (so the cream cheese isn’t getting all over your hands) and then twist each strip into a long rope. Roll the rope into a spiral to make the shape of the danish. Transfer to a parchment-lined baking sheet.
Mix the egg and milk to make an egg wash. Brush each danish with egg wash and dollop each danish with 1 tablespoon of the jam. Bake for 10 minutes; if you want, increase temperature to 400 and bake for 3-5 more minutes to achieve desired browning.
Finish and glaze: Remove from oven and let cool. While cooling, whisk the glaze ingredients together.
Top each danish with a few sugared cranberries (see notes below) and drizzle with glaze. I really (like, really) enjoy eating these warm. The cream cheese layer, the jammy goodness, the tart crunch from the cranberries… oof. So good!
Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
Bake in the preheated oven until browned and puffed, about 20 minutes.