Cream Cheese Danish

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 over-nite 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
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