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I love cream cheese Danish pastry. I have made laminated dough (the kind of dough that makes the Danish so flaky) a lot over the years but it take a long time and if it is one thing I do not have it is time.
These are easy to make because you let them rise in the refrigerator overnight and then just bake them in the morning. They take about fifteen minutes in the oven and a couple of minutes to cool down – you don’t want to bite into it too quick because the filling is going to be hot. I made these just plain with pecans but you can put a spoonful of raspberry jam on the dough before you add the cream cheese.
The dough is rich and buttery but it is not flaky. It is a sweet roll dough – like cinnamon rolls. If you are looking for light and flaky you could use frozen puff pastry instead of the yeast dough, I suppose.
These would be awesome for a brunch. Once in awhile Erin and Jon and the kids will sleep over and we’ll have brunch. And when I say once in awhile I mean once… and I hope that we get to do it again in awhile. Now, you have to understand that Jon likes… no… LOVES breakfast. Eggs, pancakes, waffles, sweet rolls, french toast – and all at one meal. As long as it was served with copious amounts of bacon he would be joyous.
I love my son in law.
He loves my food.
It’s a great combination for a successful relationship.
So, let’s talk about these, shall we? Buttery, rich dough is rolled out and cut into squares and then pressed into muffin tins. You fill them with a sweetened whipped cream cheese and then sprinkle with a pecan based streusel. Into the fridge it goes to slowly rise. Next day, you get up, take them out of the fridge, and while you are making coffee you preheat the oven. Pop the pan in and set the timer for 15 minutes. Take a quick shower, or read your Bible, or paint your nails. Pretty soon the house is going to be smelling pretty fantastic and your family will be stumbling into the kitchen yawning and sniffing.
You’ll feel like a Pillsbury commercial.
These will freeze well, too. You could wrap them up individually, freeze them, and wait until the family leaves for work and school before you eat it. It would be really sneaky but you could – and these are worth it.
...busy mom, gramma, wife, and writer. I am not organized, I get caught in the rain, and I burn things. I didn't start cooking until I was 20 and I learned fractions by doubling every recipe I made for my big family.
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