Cheese Danish Revisited

I had my first experience making cheese danish earlier this year when my parents came to visit. I made a Cheese Danish Braid for my dad, who loves the stuff. For Father's Day, he requested some more danish, and I was able to deliver over July 4th weekend (a little belated, I know).

This time around, I chose to make individual danishes, since they're easier to grab and go. The danish dough recipe I use makes two danish braids, which translated to 30 individual danishes. I could have made them a little bigger, but then they wouldn't last as long! They're also freezable- a big plus when you're delivering fresh sweets in bulk.

To learn how to twist the danish dough into the proper shape, I consulted Joe Pastry. This guy is amazing- a real danish expert. He's got a whole list of pastry shapes to pick from- I used the Classic Sweet Roll shape. You get to play with the dough and do a little twisting, but it's more fun than it is difficult. Pretty simple. Just twist them up, let them proof, and then spoon on your filling.

I always forget to add the glaze, but they're still really delicious.
Perfect if you like to carry danishes around on a daily basis.
I'm thinking of trying out some fruit and cream cheese mixtures next time.. strawberries and cream, anyone?

And to reiterate from the earlier post..

Visit Sass & Veracity for the danish dough recipe.
(I usually sub the cardamom for cinnamon.)

My cream cheese filling
(fills one braid or 20-30 individual pastries)

1 block cream cheese
1/2 cup sugar
1/2 tsp vanilla

Combine all and mix until smooth.