Apricot Cream Cheese Danish
Tender, buttery danish dough wrapped around tangy cream cheese and bright apricot preserves. Easier than croissants but every bit as impressive on a brunch table.
MediumDifficulty45 minPrep22 minCook9 servingsServings330Calories
Steps
- Whisk the flour, yeast, sugar, and salt, then mix in the milk and egg until a soft dough forms.
- Knead for 6 to 8 minutes until smooth, then flatten the dough, wrap it, and chill for 1 hour.
- Roll the dough into a 10 x 16-inch rectangle, dot two-thirds of it with the cold butter, and fold it like a letter to enclose the butter.
- Roll out again and give the dough two more single folds, chilling for 30 minutes between each.
- Beat the cream cheese with the egg yolk, sugar, and vanilla until completely smooth.
- Roll the chilled dough to a 1/4-inch thickness and cut it into twelve 4-inch squares.
- Press each square into a buttered muffin cup, then spoon in 1 tbsp cream cheese filling and 2 tsp apricot preserves.
- Proof at 75 F (24 C) for 45 minutes, brush the exposed dough with egg wash, and bake at 375 F (190 C) for 20 to 22 minutes, until golden.
- Cool for 10 minutes, then lift the danishes out of the tins and dust them with powdered sugar.