APPLE CREAM CHEESE DANISH PASTRY

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APPLE CREAM CHEESE DANISH PASTRY RECIPE
This Apple Cream Cheese Danish Recipe can be used in your home oven. Or easily adaptable for use in a Dutch Oven by cutting the pastry in half to fit in two Dutch Ovens.
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
PASTRY
ICING
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
PASTRY
ICING
Instructions
  1. Pastry Prep Pre-heat oven to 375°F
  2. Lay out frozen Puff Pastry on a greased or spray oiled sheet of aluminum foil. Allow it to mostly thaw and come to room temperature. Spread the ½ Stick of soft butter over the entire top surface. Use more butter if necessary.
  3. Dump the entire can of apple pie filling on the Puff Pastry. This has to be roughly down the middle of the long dimension. Prior to baking you will be folding the pastry dough in half to create a 8x24 baking dimension. Do not fold yet! Keep the filling about 1 inch away from all edges.
  4. Spread the filling the best you can over half the puff pastry avoiding the edges.
  5. Mix the Sugar, Cinnamon, and salt together. Sprinkle that sugar mixture over the apple filling.
  6. I use (4) 1 oz foil packs of cream cheese for the next step. You could cut a softened 8 oz brick of cream cheese as an alternative. Nothing says you can't use 8 oz and use up the cream cheese. In my case I lay a 4 oz ribbon of cream cheese down the center of the filling from side to side.
  7. Once the pastry is completely thawed and foldable without cracking, fold the pastry over the top of the filling on to itself to create a pocket. Use a fork to seal the top dough to the bottom dough on both ends and the long edge.
  8. Cut some vent strips through the top of the Puff Pastry using a wet sharp knife.
  9. Slip the aluminum foil onto a cookie sheet. Bake in a preheated 375°F for approximately 30 minutes or until golden brown and flaky.
  10. Once baked slide the pastry and foil off the hot cookie sheet onto a wire rack to cool.
  11. Icing Prep
  12. While the pastry is baking prepare the icing. Mix the softened butter, orange juice, and vanilla together in a small but kind of deep bowl. Using a spoon, start beating small amounts of powdered sugar in by hand.
  13. Continue adding and beating in powdered sugar until you obtain a desired stiff, but pipe-able icing. Adjust to taste. If adding any additional liquid, do so in very small amounts. Then beat in additional sugar to get a stiff consistency.
  14. I then move the icing into a quart sized freezer zip lock. Snip one of the corners off with scissors, and this becomes a disposable piping bag.
  15. Once the baked pastry has cooled some, pipe the icing across the top.
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Banana Oatmeal Blueberry Muffins


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Banana Oatmeal Blueberry Muffins
Banana Oatmeal Blueberry Muffins (Recipe and Image courtesy: Rick Beach)
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In medium bowl combine the oats and milk and set aside to allow liquid to absorb.
  2. In large bowl combine the remaining dry ingredients and whisk to combine. The Nutmeg, Sugar, Baking Powder, Baking Soda, Flour, Salt, and Cinnamon.
  3. Stir the melted butter and whisked egg into the milk and oats. Stir in the Smashed Bananas, then the Blueberries.
  4. Stir the wet ingredients into the dry. Stir until well moistened.
  5. Line muffin pan with paper cupcake/muffin liners. Spray papers with spray oil such as Pam. Fill muffin cups 3/4 Full. Bake in preheated oven 425°F for 15 minutes and passes the toothpick test.
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APPLE TURNOVERS MINI RECIPE

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APPLE TURNOVERS MINI RECIPE
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Mini Turnovers
Ingredients
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Mini Turnovers
Ingredients
Instructions
  1. In a bowl first slice up the apples into small bits about 1/4 inch. Next mix in the Cinnamon, and salt. Set this apple filling mixture aside.
  2. Roll Pie Crust dough to pie crust thickness on a piece of plastic wrap laid out on your counter. Cut circles of dough (about 3 inch diameter) with a biscuit cutter or the top of a drinking glass or opened can. Pull up all the trimmed dough pieces. Ball up the trimmings and roll that out and cut more circles. Repeat until you have made use of all the dough.
  3. Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
    Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
Optional
  1. Bake in a preheated 350° oven, on a grease cookie sheet, 8 to 12 minutes . Or until just starting to brown.
  2. Or instead of baking you can deep fry. Deep Fry at 375° until golden brown. It won’t take but a minute or two. Watch them closely.
  3. They can be glazed with cream cheese icing, brushed with a powdered sugar type glaze, or sprinkled with powdered sugar.
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