RED-JAM AND CHEESE DANISH
The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about two hours in the baking dish to come to room temperature and double in bulk before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h15m
Number Of Ingredients 23
Steps:
- Danish: Heat milk, sugar, butter, and salt in a saucepan over medium, stirring occasionally, just until butter is melted and sugar is dissolved; transfer to a large heatproof bowl. Let stand until warm to the touch (110 degrees), 2 to 3 minutes. Whisk in yeast, then eggs and vanilla. Add flour and stir until a sticky dough forms. Knead on a floured surface, dusting hands and surface with flour as needed, until smooth and elastic but still slightly tacky, 2 to 3 minutes. Form into a ball. Transfer to a large buttered bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
- Punch down dough. Press evenly into bottom of a buttered 9-by-13-inch baking dish. Press dough up edges of dish to make a 1/2-inch-high, 1/2-inch-wide border. Working lengthwise down center of dish, pinch up dough to create a 1/2-inch-high, 1/2-inch-wide wall, forming two separate channels of dough. Cover; let rise until doubled in bulk, about 45 minutes.
- Filling: Meanwhile, beat cream cheese in a bowl on medium-high speed until smooth. Add sugar, beating until light and fluffy. Add flour, egg yolk, zest and juice, and salt, beating until combined.
- Crumble topping: Combine flour, cornmeal, brown sugar, cinnamon, and salt in a bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Preheat oven to 350 degrees. Divide filling evenly between two channels of dough. Spread to edges with a spatula, then spread jam over cheese mixture. Brush border and center wall with egg white. Break topping into bite-size pieces; sprinkle over top. Bake until puffed and golden and topping is crisp, about 25 minutes. Let cool completely in baking dish on wire rack, about 1 hour.
- Glaze: Whisk together sugar and lemon juice until smooth. Drizzle evenly over top of Danish. Let stand until glaze is set, about 10 minutes.
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G Miller Jr
[email protected]These were amazing! I made them for a bake sale and they sold out in minutes. The red jam and cheese filling was a unique and delicious combination. I'll definitely be making these again.
Dennis Menzie
[email protected]The pastries were a bit too dry and the filling was a bit too bland. I think I'll try a different recipe next time.
William Urbina
[email protected]These were so easy to make and they turned out so well! The pastry was flaky and buttery, and the filling was gooey and sweet. I'll definitely be making these again.
Rital Mohamed
[email protected]The pastries were a bit too sweet for my taste, and the cheese filling was a bit too strong. I think I'll try a different recipe next time.
Asad Kiyani
[email protected]These were delicious! I made them for a brunch party and they were a huge hit. The red jam and cheese filling was a unique and flavorful combination. I'll definitely be making these again.
Masom Ahmed
[email protected]The pastries were a bit too dry and the filling was a bit too bland. I think I'll try a different recipe next time.
Tim Meador
[email protected]These were so good! I made them for a party and they were a huge hit. The red jam and cheese filling was a unique and flavorful combination. I'll definitely be making these again.
Sandra Partridge
[email protected]The pastries were a bit too dense and the filling was a bit too sweet. I think I'll try a different recipe next time.
Jony das Jony das
[email protected]These were amazing! I made them for a bake sale and they sold out in minutes. The red jam and cheese filling was a unique and delicious combination. I'll definitely be making these again.
Frieda S
[email protected]The pastries were a bit dry and the filling was a bit bland. I think I'll try a different recipe next time.
Mahnoor Khalique
[email protected]These were so easy to make and they turned out so well! The pastry was flaky and buttery, and the filling was gooey and sweet. I'll definitely be making these again.
M Salman Khan
[email protected]The pastries were a bit too sweet for my taste, and the cheese filling was a bit too strong. I think I'll try a different recipe next time.
Stevern1010TM
[email protected]These were delicious! I made them for a brunch party and they were a huge hit. The red jam and cheese filling was a unique and flavorful combination. I'll definitely be making these again.
Abdulaziz Ahmad
[email protected]The recipe was a bit confusing and the pastries didn't turn out as expected. The pastry was too dense and the filling was too runny. I think I'll stick to my usual Danish pastry recipe.
Myat Swe Mon
[email protected]This recipe was easy to follow and the results were amazing! The pastries were light and flaky, and the filling was perfectly sweet and tart. I'll definitely be making these again for my next party.
Alaa Khoudri
[email protected]Not a fan of the red jam and cheese combo. The jam was too sweet for my taste, and the cheese was a bit too tangy. The pastry itself was good, but the filling was a miss for me.
Robin Ahmad Shuvo
[email protected]This Danish pastry was a huge hit with my family! The combination of red jam and cheese was unique and irresistible. The pastry was flaky and buttery, and the filling was gooey and sweet. I'll definitely be making this again.