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Cream Cheese, Lemon and Cranberry Danish Cakes

Cream Cheese, Lemon and Cranberry Danish Cakes

Photo: Natalie Levin

Cream Cheese, Lemon and Cranberry Danish Cakes

Quantity: 12 individual pastries
Time: 3 hours
Difficulty: intermediate

For the dough:
250 grams all-purpose flour
5 grams active dry yeast
75 grams butter
50 grams sugar
1 large egg
125 ml. milk
Pinch of salt
1/2 tsp. vanilla extract
Zest of 1 lemon

For cheese and cranberry filling:
250 grams ricotta cheese
50 grams sugar
1 large egg
1/2 tsp. vanilla extract
Pinch of salt
15 grams cornstarch
50-100 grams cranberries

Beaten egg for brushing

For lemon syrup:
100 grams sugar
125 ml. water
Zest of 1/ lemon

Preparation:

  1. Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, milk, salt, vanilla and lemon zest and knead on low-medium speed for 10-12 minutes, until the dough is smooth and slightly sticky.
  2. Cover the bowl and let rise for about 1-2 hours at room temperature, or until it nearly doubled in size.
  3. Cheese and cranberry filling: in medium bowl whisk cheese, sugar, egg, vanilla, salt and cornstarch until mixture is slightly lumpy. Set aside until preparing the cakes.
  4. On a floured work surface, roll out the dough to a rectangle about 1-2 cm thick.
  5. Spread the cheese filling evenly in a thin layer and sprinkle over the cranberries.
  6. Roll tightly and cut into 12 equal pieces.
  7. Grease a muffin pan and place the pastries inside it.
  8. Cover and let rise until almost doubled in volume.
  9. Preheat oven to 170c degrees.
  10. Gently brush the cakes with beaten egg and bake for about 15-22 minutes or until golden.
  11. Lemon syrup: in a small pot heat water, sugar and lemon zest to a boil over high heat.
  12. Reduce the heat slightly and cook for another 1-2 minutes until the sugar has completely dissolved.
  13. Brush the cakes with syrup and serve.

Notes:

  • Instead of cranberries you can use raisins or dried raspberries.
  • Serve warm or at room temperature.
  • Keep the cakes in a sealed box in the freezer for up to one month.
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