Cream Cheese Danish - Page 2

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Cream Cheese Danish - Page 2


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Old 03-09-2015, 18:10   #11
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I bet you could also use some "jellies" from Waldon Farms as well

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Old 03-10-2015, 18:44   #12
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I didn't think about adding fruit (small amount of berries) and nut pecans to the filling, hmmmm, might this weekend

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Old 03-10-2015, 19:00   #13
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I'll do some experimenting this weekend

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Weight was 280 now 186, 94# lost so far
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Old 03-11-2015, 17:11   #14
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Would love a report on your experimenting if you feel like it! Any pix would be great so I can bake vicariously through you.

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Old 03-11-2015, 19:05   #15
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I'm thinking of a quiche or pie crust with the dough, we shall see

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Old 03-29-2015, 02:04   #16
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I made a savory version of these today. They didn't come out as nice and high as yours MCS but they were still delicious. (They probably came out flat because I'm baking at high elevation and didn't make any adjustments.)

I used a copycat recipe for that mushroom piadini I mentioned before, I just made a ball of the mushroom filling (no cream cheese) and put it on top of the ball of danish dough. Of course I didn't add any sweetener to the dough. I also made a few sweet ones just to see how they came out. Yum!

If anyone wants the mushroom filling recipe just let me know.


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Old 04-01-2015, 20:01   #17
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Those look great Tea, and yes post the recipe please

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Old 04-02-2015, 20:58   #18
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Here it is Adapted/stolen from Food.Com

Mushroom Filling

5 oz. Frozen chopped spinach, thawed and squeezed of excess water
1 c. Whole milk ricotta cheese
⅓ c. Feta, crumbled
2 eggs, scrambled
c. Portabella mushroom, chopped
1 tb. Lard
1 tb. Butter
Salt & pepper to taste

Mushroom Filling Instructions

Melt butter and lard in a large skillet over medium-high heat.
Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
Add eggs and cook until no longer runny.
In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
Season with salt and pepper, to taste.

note: I just like to mix bacon fat with butter. Use whatever fat you like.

There was still about 1/3 of the filling left after doing the danishes, which I used the next day for an omelette filling.

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Old 04-03-2016, 21:07   #19
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- because this is crazy great.

This makes a =lot= of danish. Did 1/3 the batter yesterday, the rest today and froze most of them.

Mine didn't rise as MCS's did, but I'm wondering if it's because I used less cream cheese (allocated the 1/4 to the icing, erroneously thinking the cream cheese ingredient was a repeat vs catching the 'bar'). That said, the taste? Oh my! I'd serve these to anyone. Will try the mushroom savory next.

Most amazing was that it seemed so flaky and buttery, so light, with no typical almond flour properties. Need to watch the oven carefully. Yesterday's were flakier because today's I pulled just a tad late and the bottoms were just past the light golden stage. Had some Walden Farms strawberry in the pantry, and this was a great occasion to crack it open and serve with, after a couple years languishing in there.

I went through a period a few years ago of doing far too much almond-flour baking, and backed off to nearly zero the last couple years. Now I'm back with moderation - and these will definitely be an occasional treat!

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Old 04-05-2016, 17:55   #20
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Quote:
Originally Posted by moon View Post
- because this is crazy great.
I must've missed or forgotten about this recipe, so thanks for the bump! Sounds like just the perfect treat!

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