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
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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.

Filling

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. 
Glaze

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.