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Miniature Cheese Danish Twirls

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Miniature Cheese Danish Twirls
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Miniature Cheese Danish Twirls

Added by: on Dec 15th, 2010
You can make these any size you like. These miniature ones are perfect in a breakfast basket, but you can also make large ones, like those sold in American bakeries and cafes. These versatile Danish pastries have a hollow spot in the middle into which you can put just about anything from the cream .. more >
Rating:
0
Prep Time:
5 min
Cook Time:
45 min
Ready In:
45 min

Servings

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Original Recipe Yield: 12 servings (12 miniature danish twirls)
 

Ingredients:

  • 625 grams dough (croissant dough)
  • 1/4 cup cream cheese tart filling
  • 1/4 cup fruit preserves
  • 1/4 cup chopped walnuts
  • Egg wash
Nutrition Facts
Miniature Cheese Danish Twirls

Servings Per Recipe: 12

Amount Per Serving

Calories: 285

  • Total Fat: 14.5 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 39 mg
  • Sodium: 244.6 mg
  • Total Carbs: 35.9 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 14.7 g
  • Protein: 3.5 g
VIEW DETAILED NUTRITION

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Directions:

Miniature Cheese Danish Twirls

1

Twist both ends of the dough strips in opposite directions.

Miniature Cheese Danish Twirls

2

Twist until you no longer see the inside of the strip.

Miniature Cheese Danish Twirls

3

Wrap the strip around into a loose spiral.

Miniature Cheese Danish Twirls

4

Bring the end of the strip on the outside in through the opening in the middle of the coil.

Miniature Cheese Danish Twirls

5

Press in the middle to make a hollow and keep the strip in place.

Miniature Cheese Danish Twirls

6

Spoon filling in the middle of the circle and press the filling into the Danish with your finger.

Miniature Cheese Danish Twirls

7

Add fruit preserves. Sprinkle in chopped walnuts. Cover with plastic wrap and let proof.

Miniature Cheese Danish Twirls

8

Brush with egg wash and bake until golden brown.

Cooks' note:
Line a sheet pan with parchment paper. Roll the dough into a 12 1/2-inch square slightly less than 1/4 inch thick and transfer it to the prepared sheet pan. Trim the square to 12 inches. Refrigerate for about 15 minutes, or until firm but not brittle.
Cut the square into 12 strips, each 1 by 12 inches. Twist the two ends of the strips in opposite directions until you no longer can see the insides of the strips. Wrap the strips around in a loose spiral. Tuck one end under the spiral, bring it up into the hole, and press on it with your forefinger to hold it in place and make an indentation for the filling. Place 1 teaspoon cream cheese filling in the center of each twist and then spoon in 1 teaspoon preserves. Divide the walnuts evenly among the 12 twists. Cover with plastic wrap and let proof until the edges of the pastry look swollen and puffed, about an hour.
Preheat the oven to 400°F. Brush the twists with egg wash. Bake for about 20 minutes, then check whether the pastries are browning too quickly; if so, turn down the oven to 325°F. Bake for about 10 minutes longer, or until golden brown.

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