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Pastries - Cheese Pinwheel Danish Post by :okscooter1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3268

Click below to download : Pastries - Cheese Pinwheel Danish (Format : PDF)

Pastries - Cheese Pinwheel Danish

1 1/2 cups all purpose flour
3/4 cup whole wheat flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup low fat yogurt
2 tablespoons butter, melted

Cheese filling:
1/2 cup part skim ricotta cheese
2 teaspoons granulated sugar
Grated peel of 1 lemon

1/4 cup powdered sugar
1 3/4 teaspoons milk
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees.

For dough, combine flours, granulated sugar, baking powder, baking soda, cinnamon and salt in large bowl. Combine yogurt and butter in small bowl. Stir yogurt mixture into flour mixture.

Turn out onto floured board; knead several times to make soft dough. Divide dough in half. Roll half dough into 8 inch square. Cut square into four 4 inch squares. Transfer to baking sheet with spatula. Cut slits 1 inch from center to each corner diagonally.

For cheese filling, combine cheese, granulated sugar and lemon peel in small bowl; stir till smooth.

Place heaping spoonful of Cheese filling in center of each dough square. Lift and fold every other point over filling. Press center to hold points in place. Repeat with remaining dough. Bake about 10 minutes or til golden brown.

Meanwhile make glaze; combine all ingredients in small bowl and stir till smooth. Drizzle glaze over baked pinweels. Serve warm.

Makes 8 pinwheels.
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2 cans refrigerated Pillsbury crescent rolls 16 ounces cream cheese -- softened 1 cup sugar 1 egg -- separated 1 teaspoon pure vanilla extract (1 to 1 1/2 t.) 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup chopped nuts -- optional Spread 1 can of crescent rolls on bottom of ungreased 9 x 13" pan. Cream together cream cheese, sugar, egg yolk, and vanilla. Spread cheese mixture over crescent rolls. Lay second can of rolls on top. Beat egg white and lightly brush over the top. Mix sugar, cinnamon and nuts (if desired). Sprinkle topping over crescent rolls. Bake at

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1/4 cup butter or margarine 1/2 cup powdered sugar 1 egg, beaten 4 ounces almond paste 1/2 cup powdered sugar cinnamon-sugar mixture Sugar Chopped almonds Prepare butter cream filling as follows: Cream together 1/4 cup margarine with 1/2 cup powdered sugar. Set aside. Prepare Almond filling as follows: Beat egg with a fork. Measure 1/2 of beaten egg and mix with almond paste and 1/2 cup powdered sugar until well blended. Set aside. Divide Danish dough into thirds. Refrigerate 2 of the thirds. To prepare each third: Roll dough on lightly floured board into a 24" strip. Cut strip in half.