CHEESE DANISH RECIPE WITH LEMON AND RASPBERRY

INGREDIENTS

DANISHES

  •  12 Rhodes Dinner Rolls, thawed but still cold
  •  2 tablespoons granulated sugar
  •  2 tablespoons butter, melted
  •  4 ounces cream cheese, softened
  •  1/4 cup powdered sugar
  •  1 teaspoon lemon juice
  •  1 large egg, beaten
  •  12 tablespoons lemon curd and/or raspberry preserves

WHITE ICING

  •  1 cup powdered sugar
  •  4-5 tablespoons milk
  •  1/2 teaspoon vanilla extract

INSTRUCTIONS

  1. Using a little flour on your hands, flatten each thawed roll into a 3-inch disc and place on a 2 bakings sheet lined with parchment paper.
  2. Brush each disc with melted butter and sprinkle with granulated sugar. Cover with sprayed (non-stick spray) plastic wrap. Let rise in a *warm spot until double in size. This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven* with just the light on.
  3. While rolls are rising combine cream cheese, sugar, and lemon juice with an electric mixer until smooth and set aside.
  4. Heat oven to 350° F and remove plastic wrap from rolls. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a tablespoon of lemon curd or raspberry preserves. Brush the edges of the rolls with the beaten egg and bake for 15-20 minutes or until light golden brown.
  5. Let danishes cool on the pan for 5 minutes. In a small bowl combine powdered sugar and vanilla, and 4 tablespoons of milk. Add more milk as needed to thin icing as desired (if you get it too thin, add a little more sugar). Drizzle icing over danishes. Serve warm or room temperature.
  6. Enjoy within 1-2 days.

NOTES

These are really best served the same day. But, if you like to make these cheese danishes the day before, follow the recipe up until icing. Cool completely then put the danishes into a paper bag, put the paper bag inside a zip-top plastic food storage bag, and gently remove excess air from the plastic bag as you close it. Store in a pantry. Remove from bags and drizzle with icing before serving.

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