304 cream danish Recipes

king arthur unbleached all-purpose flour, ground almonds, sugar, cold butter, almond extract, cream cheese, softened, sugar, cream of tartar, egg, lightly beaten, brown sugar, king arthur unbleached all-purpose flour, ground cinnamon, sliced peeled tart apples, almonds

refrigerated crescent dinner rolls, cream cheese, softened, sugar, vanilla, cinnamon sugar

puff pastry sheets, egg, lightly beaten, low-fat milk, cinnamon sugar, jam, chunky applesauce, cranberry chutney, lemon curd, pastry cream, chocolate shavings , sprinkled with, sugar, butter, softened, sugar, cinnamon, neufchatel cheese, softened or 12 oz cream cheese or 12 oz mascarpone, sugar, egg yolk, slightly beaten, sugar, low-fat milk, apricot jam, warmed, toasted sliced almonds, flour, sugar, butter, melted

refrigerated cinnamon roll dough, cream cheese, softened, granulated sugar, sour cream, lemon juice, vanilla

light multi-grain english muffin, watchers low-fat whipped cream cheese, fresh blueberries

sugar, pecans, chopped, orange zest, ready-to-bake refrigerated buttermilk flaky biscuits, cream cheese, butter, melted, powdered sugar, orange juice

salt, pepper, flour, swiss steak, butter, onions (chopped ), tomato puree, water, beef bouillon, water, sour cream

crescent rolls, cream cheese softened, sugar, vanilla, peaches, egg white, confectioners sugar, milk

crescent rolls, sugar, cream cheese, softened, cherry preserves (optional), powdered sugar, milk, vanilla

eggs, separated (reserve 1/2 egg yolk), cream of tartar, splenda sugar substitute, cinnamon, ricotta cheese, cream cheese, egg yolk (reserved from pastry), splenda sugar substitute, vanilla (or almond or lemon extract)

crescent rolls, cream cheese softened, sugar, vanilla, crushed pineapple, egg white, confectioners sugar, milk

refrigerated crescent dinner rolls, egg yolk, cream cheese, softened, sugar, fresh lemon juice, vanilla, lemon jam, chopped walnuts or 1 cup pecans, egg white, powdered sugar

yeast, milk, at room temperature, eggs, at room temperature, unsalted butter, at room temperature, sour cream, sugar, salt, all-purpose flour , sifted, farmer cheese, sour cream, sugar, flour, vanilla, egg yolk, lemon , finely grated zest of, flour , for dusting, egg (mixed with 1 tbsp water), sugar (optional)

firm-ripe anjou pears, peeled, cored, and chopped, sweet late harvest riesling , muscat, sauternes or montbazillac, pear nectar, sugar, fresh lemon juice, heavy cream, egg yolks, danish blue , or other creamy blue cheese, rind removed and crumbled, salt, honey, toasted chopped walnuts, phyllo cookies , recipe follows

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

olive oil, center-cut skinless salmon fillet (about 1 1/2 inches thick ), fresh fennel fronds (from 1 fennel bulb), smoked salmon, chopped, cream cheese, room temperature, fresh lemon juice, chopped fresh chives or green onion tops, sliced westphalian-style or danish-style pumpernickel bread (about 20 slices), red salmon caviar, fresh fennel fronds or chopped fresh chives, lemon wedges

milk, light cream, sugar, salt, grain white rice, almond paste, vanilla extract, whipping cream , beaten stiffly, sugar