Cheese Danish with Raisins

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Cheese Danish with Raisins

A Cheese Danish with Raisins is the perfect subtly sweet pastry for breakfast or dessert! Make this mini fruit and cheese Danish recipe as an after-dinner delight, or enjoy with coffee in the morning to start your day off right.

Ingredients

  • Pastry:
  • 1 package active dry yeast
  • 1/2 cup warm milk
  • 1 3/4 cup bread flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 egg white, lightly beaten
  • 2 tablespoons almonds, ground or chopped
  • Filling:
  • 2 tablespoons butter, soft
  • 8 ounces cream cheese
  • 2 eggs, separated
  • 1/2 cup sugar
  • grated zest of 1 lemon
  • 1 tablespoon golden raisins

Instructions

Pastry:

  1. Proof yeast in warm milk.
     
  2. Sift flour and salt together in large bowl. Add sugar and stir in yeast mixture.

  3. Beat in egg and butter and work into a dough using a wooden spoon. Dough should be smooth and elastic and not stick to sides of bowl.
     
  4. Cover bowl with a cloth and let rise in a warm place until double, about 1 1/2 hours.
     
  5. Turn dough out onto floured surface; punch down, knead until smooth and elastic.
     
  6. Roll out into rectangle about 1/2-inch thick. Cut into 3-inch squares. Arrange squares on greased baking sheets about 1 inch apart.

Filling:

  1. Combine butter, cheese, egg yolks, sugar, and zest; beat (or process in machine) until smooth.
     
  2. Beat egg whites until stiff and fold into mixture. Stir in raisins.
     
  3. Put 1 tablespoon filling into the center of each dough square and fold corners in toward center, pressing lightly to hold the filling in.
     
  4. Let rise in warm place for about 45 minutes.
     
  5. Pre-heat oven to 400 degrees F. Brush buns with egg white and sprinkle with almonds. Bake for 30 minutes, or until well browned.

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Where is the recipe for the filling? No amounts or particular kinds od cheese are listed. Would love this if it were complete.

Hi, pduckwall 3974530. This recipe has now been updated. Enjoy! --Editors of RecipeLion

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