Danish tastes amazing and is very rich. This method can also be used to make Peanut Butter Nutella Danish and Lemon Cherry Cheese Danish.
– 1tube Pillsbury Crescent Dough Sheet – 8ouncecream cheeseroom temperature – 2tablespoonsgranulated sugar – 1teaspoonvanilla extract – 1teaspooncinnamon – 1cupapple pie filling – Glaze: – 1cuppowdered sugar – 2 - 3tablespoonsmilk – Optional: – 2tablespoonstoasted peanut
Ingredients
Put the oven on to 375 degrees Fahrenheit.Put a sheet of parchment paper on top of a baking sheet, and store it aside.
The cream cheese should be soft. Put the sugar, vanilla, and cinnamon in the bowl of a stand mixer. Beat the ingredients together until the mixture is smooth.
Scoop the mixture off the sides of the bowl once to make sure it's all mixed together.Place the smooth dough sheet on the baking sheet that has been prepared.
The cream cheese filling should be spread down the thickness of the dough sheet in the middle.
Immediately following the application of the cream cheese layer, the apple pie filling should be spread on top of it.
Make 2-inch cuts about 1 inch apart on each long dough side, left and right from the filling.Angle-fold the strips over the filling from one end of the dough sheet to the other.
A golden brown color should be achieved by baking the danish for fifteen to twenty minutes. When you check it at fifteen minutes, it is most likely ready.
Tshould take about twenty to thirty minutes.The danish should be removed from the oven and let to cool completely before being iced, which should take approximately twenty to thirty minutes.
Put the powdered sugar, two tablespoons of milk, and vanilla in a medium-sized bowl. Blend until there are no more lumps.
Add one more tablespoon of milk if the mix is too thick. I like my glaze to be on the thicker side but still pourable. That way, it will look white and shiny on the Danish instead of see-through.
Use a fork or spoon to sprinkle glaze over the chilled danish.Peanut garnish.Serve the danish sliced!
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