الوسم: cream

هذا موقع لCream Cheese Danish لكنه بالانجليزى ان شاء الله ينفع

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حمستيني أسورة.. ما عرفت ألاقيها، فوجدت طريقة سهلة على النت وعندي كل مقاديرها.. يالله بنجربها سوى

Cream Cheese Danish
2 (8 ounce) cans refrigerated crescent rolls
1 large egg, separated
16 ounces cream cheese, softened
1 teaspoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, optional
Sifted confectioners’ sugar (optional)

Preheat oven 375 degrees F. Grease a 13 x 9-inch baking pan.

Unroll one package crescent rolls and press into prepared pan to cover the bottom.

Beat egg yolk, cream cheese and lemon juice. Pour over dough in pan.

Unroll second package of crescent rolls on wax paper and press or roll out. Put on top of cream cheese mixture and peel off wax paper.

Whip egg white and brush over top of dough. Sprinkle with chopped pecans. Bake for 25 minutes. Let cool and sprinkle with sifted confectioners’ sugar.

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أهلين امونة انا ماكتبتها وهالنوع ماذقته إلا من سنة تقريبا .
وطريقتك جدا سهله وشكلي ابجربها معك واعطيك النتيجة أما الطريقة الي لقيت فهي :

2 cups all-purpose flour
1 / 4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann’s RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup water
1 / 2 cup sour cream
1 / 4 cup butter or margarine
1 large egg
Cream Cheese Filling:
1 (8-ounce) pack cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
Powdered Sugar Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
2 drops red food coloring
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; roll to 16- x 8-inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Cream Cheese Filling: In a bowl, combine 1 (8-ounce) pack cream cheese, softened; 1 / 3 cup sugar; and 1 teaspoon vanilla extract. Stir until smooth.
Powdered Sugar Glaze: In a bowl, combine 1 cup powdered sugar, sifted; 2 to 3 tablespoons milk; and 1 teaspoon vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended

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