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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3 tablespoons sugar |
1/2 cup butter, softened |
2 eggs |
1/2 cup sour cream |
1/4 teaspoon salt |
3 cups king arthur unbleached all-purpose flour |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
2 egg yolks |
2 teaspoons vanilla extract |
1/4 cup apricot preserves |
confectioners' sugar |
Directions:
1. In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16-in. x 10-in. oval; place on greased baking sheets.
3. For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
4. Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator. Yield: 2 loaves (12 slices each).
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