Assorted individual danish pt 2
Last updated 6/12/2012 1:05:19 AM. Recipe ID 30244. Report a problem with this recipe.
Title: Assorted individual danish pt 2
Yield: 1 Servings
See part 1
Yield: 3/4 cups
Cheese Filling: Blend the sugar with the softened cream cheese until
thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill
Yield: 2 cups
Cinnamon Sugar: Mix to combine. You can use any spice or combination
Yield: 1 cup
Apricot Glaze: Place the apricot jam and water in a small saucepan
and warm over medium high heat until it dissolves. Just before
boiling, remove from heat. Dilute with a little more water if
necessary until it is thin enough to brush evenly. Apply immediately
with a soft, flat pastry brush.
Sugar Icing: Whisk a very small amount of milk into the sugar until
all the lumps are gone. Continue to add milk, a few drops at a time,
until it ribbons off the whisk. Drizzle it over the warm pastry using
your fingertips, a fork, or the whisk.
Yield: 1/2 cup
Remonce: Cream the butter, sugar (and cinnamon, if added). Keep
refrigerated. Let soften at room temperature to spreadable consistency
Yield: about 1/2 cup
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