10-Min Prep Crescent Roll Cream Cheese Danish | Easiest Baking Recipes
Stock up on some crescent rolls! With this easy recipe, you can enjoy freshly baked homemade Danish in minutes in the morning. Pre-made crescent roll dough makes a great base for Danish pastry, and you don’t even need to unroll it. Plus, the sweet-tangy lemon cream cheese filling is ready in a minute, and no blender is required.
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INGREDIENTS (6 servings):
1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
½ cup whipped cream cheese
1 egg yolk (use the egg white for an egg wash)
2 Tbsp sugar
½ tsp lemon juice
¼ tsp vanilla extract
½ Tbsp orange marmalade per danish (or any fruit preserve of choice)
For the glaze (optional):
¼ cup powdered sugar
2 tsp milk
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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냉장반죽 크림치즈 빵, 쉽게 만드는 크림치즈 데니쉬
PASTRY SHOP CHEESE SLICES or PINEAPPLE CHEESECAKE
This recipe comes from Pillsbury’s “Bake-Off Cook Book From the 18th Annual Bake-Off” (held in 1967). It was one of the 100 finalists selected to compete in hopes of winning one of the grand prizes for that year.
PASTRY SHOP CHEESE SLICES
Filling -Pineapple Layer
3 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
13 1/2 oz. can crushed pineapple, undrained
In a small microwave-safe dish, combine 3T sugar, 2 T flour, salt and pineapple. Microwave 4 mins, stirring constantly, until thickened. Remove from heat; set aside to cool.
Filling - Cheese Layer
2 eggs
1 teaspoon vanilla
¾ c. sugar
2 c. small curd cottage cheese
8 oz. pkg. softened cream cheese
1/2 c. flaked coconut
2 tablespoons flour
Beat eggs, vanilla and ¾ c sugar at high speed until thickened. Add cream cheese, cottage cheese, coconut and 2 T flour. Beat until well blended. Set aside.
Dough
1 pkg. active dry yeast
1/4 c. warm water (100 degrees F)
1 tablespoon sugar
1/2 c. butter
2 c. flour
1 egg
1/2 teaspoon vanilla
Combine yeast and water; let stand until bubbly, 3 to 5 minutes. Combine butter, sugar and flour in large mixing bowl until mixture is the size of small peas. Add yeast mixture, egg and vanilla extract. Mix on low speed until dough forms. Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14 x 10 inch rectangle and remaining 1/3 of dough to a 12 x 8 inch rectangle. Place large rectangle in bottom of 12 x 8 inch pan, pulling dough up sides. Spread dough with cooled pineapple filling mixture. Top with cheese filling mixture, spreading carefully to cover. Place small rectangle over filling. Fold bottom crust top to seal edges. Flute edges. Cover; let rise in warm place until light, about 1 hour.
Bake, uncovered, at 375°F for 30 to 35 minutes until golden brown.
Cool the cake to room temperature, cover and store in refrigerator.
Serves: 10 to 12.
Optional: While warm, spread with glaze.
GLAZE:
2 tablespoons milk
1/2 teaspoon vanilla extract
1 c. confectioners sugar
Combine ingredients and blend until smooth. Drizzle over warm cake.
Gordon Ramsay Can't Stop Laughing At Dessert | Hell's Kitchen
The blue team presents their final item on their 700 calories or under menu and Gordon bursts out laughing.
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Indulge your taste buds with delectable, egg-free pastries from #HaeAmigo #yt
Indulge your taste buds with delectable, egg-free pastries from the charming pastry stall, Hae Amigo, run by the delightful couple, Veera and Karan. Situated in the bustling Kamla Nagar Market, their stall is a popular weekend destination from 5 pm to 8 pm, located right in front of Hansraj College.
At Hae Amigo, you'll find a mouth-watering assortment of treats, including the Citrus Chocolate Mousse Cake, New Delhi Style Cheesecake, Chocolate Raspberry Cake, Chocolate Banana Cake with Belgium Chocolate, Apple Cinnamon Almond Cake, and many more.
Priced between Rs. 60 to Rs. 200, these irresistible pastries are worth every penny.
We recommend trying their signature Delhi-style cheesecake and the exquisite Citrus Chocolate Mousse Cake, which are sure to leave you craving for more.
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Chef Cheryl makes delicious Pineapple Nut Bars
Taking on the Star Ingredient Challenge of Dole Pineapple, Chef Cheryl-Ann Shortt-Charles makes a delicious Pineapple Nut Bar.
Dole Pineapple and Almond Bars
From Cup of Joe, courtesy Chef Cheryl-Ann Shortt-Charles
Base:
70g butter, melted
1/4 cup brown sugar
2/3 cup all purpose flour
1/2 cup almond meal / finely ground almonds
Almond topping:
80g butter
1/4 tsp salt
2 tbsp honey
1 cup slivered almonds
Pineapple topping:
2 large eggs, beaten
1 cup brown sugar
1 cup DOLE Crushed Pineapple (save the juice) or blend 1 cup DOLE Pineapple Chunks in a blender
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Method
1. Preheat oven to 350°F. Line the bottom and sides of one 20 cm square or one 15 x 25 cm slice pan with baking paper, leaving an overhang on two sides for easy removal of slice after baking.
2. In a large bowl, combine all base ingredients. Press into the prepared pan and bake for 12 mins or until it is slight set and light brown. Set aside to cool slightly.
3. While the base is cooling, prepare the almond topping. Combine butter, salt and honey in a small saucepan and use a low heat to melt and cook the mixture for about 3 mins until the melted butter looks a little cloudy but do not burn the butter. Stir through slivered almonds and spread the warm topping evenly over the base.
4. Combine all the ingredients for the pineapple topping in a bowl, pour the mixture over the almond topping mix.
5. Bake for 20-25 minutes until the top is golden brown, remove from the oven and allow to cool in order for the fillings to set.
6. Once cooled cut into desired bar sizes and enjoy.
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BUTTERCREAM LETTERING MADE EASY... | 3 New Tips to Make You Better! #shorts #cakedecorating
BUTTERCREAM LETTERING MADE EASY... | 3 New Tips to Make You Better! In this #shorts video, I share 3 easy tips to help you writing on a cake with buttercream. Enjoy!
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