Cream Cheese Danish
Pastry: 1/2 cup milk 3 Tbsp. sugar 1 oz. dry yeast 2 eggs 3 1/2 cup flour 1 tsp. salt 1 cup butter 1 tsp. vanilla
Filling: 3 (8 oz.) packages cream cheese 1 1/2 cup sugar 1 1/2 tsp. vanilla
Scald milk and set aside to cool. Place flour, sugar, salt, yeast and butter in a large bowl. Blend with pastry blender. Add eggs and vanilla to cooled milk. Blend milk and flour mixture with fork until it holds together. Wrap in wax paper and refrigerate for 2 hours. Cut into two portions and roll out into rectangles. Mix together the filling ingredients. Spread each rectangle with 1/2 of the cream cheese filling. Roll jelly roll style & shape like a horseshoe on greased cookie sheet. Brush with beaten egg whites. Bake at 3750F for 30 minutes |