White chocolate cream cheese Danish from Midwest Made: Big, Bold Baking from the Heartland (page 56) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MakeMyHay on November 22, 2021

    Corners did not stay folded but tasted amazing. Great lamination. I used a homemade lemon curd (recipe from The Last Course).

  • Zosia on May 02, 2020

    Sooo delicious. I used quick blueberry jam from Food 52 and made 10. I left the danishes in the square shape but I would like to try a more elaborate shape next time.

  • anya_sf on April 21, 2020

    I used a half batch of dough to make 4 slightly larger pastries. The folded corners of dough did not want to stay in place, so the baked Danishes were pretty much square. The filling was thick enough that it did not leak over the sides, so I was able to use a generous amount (at least 1 Tbsp each). For the jam, I used very thick, low-sugar, cherry preserves. I skipped the icing, but will make it next time, as the pastries were not overly sweet. They puffed up a lot in the oven, and were tender, flaky, and delicious.

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