Saturday, September 01, 2007

Mom's Cream Cheese Danish

My friend Jaimee requested this recipe. It is by far the most asked for recipe once you've had it. My mom started making it about 20 years ago. And the tradition now is for Christmas she mass produces them for good friends (really people count on these every Christmas). We eat it every Christmas morning. YUMMMMMMMMMMM....But this is a long process- not for the novice.

1 c. sour cream
1/2 c. butter, melted
2 pkgs yeast (fast acting)
1/2 c. warm water

2 eggs
1/2 c sugar
1/2 tsp salt
4 c. flour

(2) 8 oz. cream cheese
3/4 c. sugar
1 egg beaten
1/2 tsp salt
2 tsp vanilla

Comstock cherry pie filling

Melt souar cream and 1/2 c. butter over low heat. Dissolve 2 pks yeast into warm water. Add yeast to sour cream and butter. In a bow mix second group of ingredients, adding flour last. Add yeast mix to the second mix. Refridgerate overnight (or at least 2-3 hours) in a bowl covered with wax paper. Combine 3rd group of ingredients for the filling. Beat the filling 3-5 mins until smooth. Extend the dough making 2 rectangles and put filling in the middle. Spread comstock cherries over filling. Cut the dough diagonally in strips folding over the filling (braided pattern). Brush with beaten egg and top with slivered almonds. Bake at 375 for 15 mins (until golden on top).

2 comments:

jess September 19, 2007 at 10:08 AM  

don't tell mom! last time i gave this recipe out i was busted!

Janice H December 23, 2009 at 11:05 PM  

This reipe came from Suzanne Fitzpatrick. She taught it for me in a Homemaking night. Your mom perfected it, however. I don't think Suzanne used the pie filling.

(Janice Hansen)

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