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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water (110 to 115) |
2 eggs |
1/2 cup butter, softened |
1/2 cup sour cream |
3 tablespoons sugar |
3 cups all-purpose flour |
1/4 teaspoon salt |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 egg yolks |
2 teaspoons vanilla extract |
1/4 cup apricot preserves |
confectioners' sugar |
Directions:
1. In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
2. For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
3. Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.
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