"Recipes are meant to be shared"...Ann Thibeault

Thursday, December 10, 2009

Cream Cheese Danish

I've been neglecting my blog this week.  It isn't that I haven't been cooking, I have.  Honestly.  One night we had chicken livers sauted with onions, garlic, green peppers and seasoned with a little oregano and the juice from a lemon, served over rice.   Not very photo worth, but sure tasted good.  Another night I roasted poblano peppers and made Chiles Rellenos.  We also had Halibut fish and chips - take out, went out for dinner another night , last night it was Beef Stew and Dumplings and tonight we had Greek Ribs with a side of Greek Salad and roasted potatoes.

I baked 8 loaves of bread over two days, and I also baked one of my favourite sweet treats - Cream Cheese Danish.  

The recipe makes four Danish that can be sliced into 6 or 8 servings. And this recipe freezes well.  For something  a little different I made two of the regular size danish and one round cake.

I had this for breakfast this morning. 

Cream Cheese Danish Coffee Cake
Source:  Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2  c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2  eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt  until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4  hours, and then proceed.

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches.

Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam  side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden.  Let cool on wire racks.


2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling:  To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt. 

2  1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for  glaze and drizzle over loaves with toasted almonds.


  1. OY...that looks sooooooo delicious.
    I want a piece right now to go with my coffee on this freezing cold morning...
    I missed you Ann...glad to see you post!

  2. What a delicious way to start the day. Cream cheese filling is my hands down favorite. Yum, yum.

  3. Absolutely, positively worth waking up for!

  4. You know how much I love this pastry! I'm thinking of making up a batch for next week when the kids come into town. Yours are beautiful, as always!!

  5. I must tell you since I discovered your recipe, it has become one of our favorites and I passed it along to my sis who loves Cream cheese Danish and now it is one of their favorites.

    Thank you.

  6. I think I could have more than 2 servings! the glazing is beautiful. What an amazing cake!

  7. Visually stunning and I am sure equally as delicious.

  8. Oh this looks so good. Incredibly good as a fact!

  9. Thank you.

    Gld, I'm glad you and your sister tried the recipe and like it. It has been a favourite around here for years.

    I love that it makes 4 large danish and that it freezes well. Nice to have in the freezer any time but especially during the holiday season.


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  11. Ann, I enjoy making your recipe every year but can't find your recommendation on internal temperature- will you please refresh my memory? Thank you!
    Beth (pecanpie)

  12. Hi Beth, I don't normally check the internal temperature for the Danish. They don't take long to bake and are ready when they are golden brown. But if you want to be sure, the temperature should be between 180 to 190°.



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