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Tuesday, October 19, 2010

Pineapple Cream Cheese Danish

These are really tasty, light and just so yummy.  You can put any flavor filling you like or just use the cream cheese.  When making these you have to remember to have the patience to wait 4 1/2 hours or overnight to enjoy them.  The dough is simple to make and putting together is very simple also.  I will say though, they taste best when eaten the day they are made.
Printable Recipe

If you are using a kitchen aide mixer  Do Not use the dough hook use the paddle.
1 tablespoon yeast
1 teaspoon white sugar

1/4 cup warm water
1/2 cup milk
1 egg (room temperature)
2 cups all purpose flour
1½ tablespoons white sugar
½ teaspoon salt (do not leave out)
½ cup of butter (no substitutions)
3/4 cup fresh pineapple finely chopped (can use canned crushed or tidbits)
8 oz cream cheese
1/3 cup sugar
1 tsp vanilla
1/4 cup chopped pecans (optional)

Glaze Topping:
2 cups of confectionary sugar
1 tsp vanilla
enough milk to make the right consistancy (maybe 1 or 2  TBL or so)

Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl. Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.
 Warm the milk until the chill is off (I used my microwave) and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the (yeast-water mixture) to the dry ingredients. Stir well until it is all blended together. It will be a very soft dough (not a knead-able dough). I used my heavy duty electric mixer to mix everything together.
Cover with plastic wrap and refrigerate at least 4 hours or overnight (I did it  overnight). The next day, sprinkle your counter with some flour and turn the dough out onto the counter. Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore. Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.

Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it. Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry)  This is what they will look like.
Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry. Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size . Bake in preheated 400 degree oven for 10 to 15 minutes (my oven took 19 minutes).  Let cool a bit and then enjoy.
Thanks for taking time out of your busy day to stop by.  Have a wonderful day and  Remember to find the time to do all the things YOU love.

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