I can’t believe it’s been three Fridays since my last post, but it’s summer and things happen, like an unexpected trip to my beautiful island Puerto Rico. Even when our trip was unplanned, it was so good going back to our roots, enjoying family and the best part have our favorite food on the table. Puerto Rico has a great gastronomy because we have the influence of Spain, Africa and the Caribbean. Is very difficult to mention one traditional dish. What I can say is that our extensive different ways to make rice, like the famous “arroz con gandules” or the Seafood Paella, came from Spain, the “tostones” and the “mofongo” made with green plantains are part of our heritage from Africa, and the different dishes made with coconuts and others fruits are the influence from the Caribbean. So, below you’ll find some pictures from my trip. I hope you enjoy it like I did.
But let’s talk a little bit about this Strawberry cream cheese Danish recipe. Do you remember the Braided Lemon Cream Cheese Bread post? Well these Danishes were made using the same sweet dough. I love this dough recipe because, as I mentioned before, is easy to prepare and very versatile. I really encourage you to learn to do this dough, because like with me, it will be your best friend on the kitchen for any kind of a sweet pastry. So let’s enjoy this pinch of sugar!!
- ¾ cup milk
- ¼ cup butter
- 3¼ cups all-purpose flour (if you want a more flaky dough substitute one cup of flour for 4 oz of reduced fat cream cheese)
- 1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 2 egg ( one to brush the dough)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- ½ cup of Strawberry sauce, homemade or store bought ( see here my favorite recipe Strawberry Sauce)
- 1 1/2 cup (60 g) powdered sugar
- pinch of salt
- 2 tsp. of milk
- 1/2 Tbsp (7 g) unsalted butter, melted
- ½ tsp. of vanilla
For the dough:
- Heat the milk in a small saucepan or in the microwave (1 minute) until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining cup of flour slowly using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, yes you need to continue by hand, is the only way to know when is smooth. When ready, the dough will spring back when lightly pressed.
- Place dough in a large bowl coated with nonstick spray or coconunt oik and cover with plastic. Let the dough proof in a warm place until doubled in size, about 1 hour.
- While the dough rises, prepare the filling. Combine cream cheese, sugar, and vanilla in a food processor and process until smooth. Also, prepare the strawberry sauce as per the link mentioned on the ingredients list.
- Roll out the dough into a 10″ x 15″ rectangle, on top of a piece of parchment paper.
- Using a pizza cutter, cut dough into 1 inch x 8 inch slices.
- Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
- Spiral the rope around itself to form a loose circle/spiral.
- Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
- Cover the dough spirals loosely with plastic and let rise until puffy about 25 minutes. Note: do not let the dough proof more than this, if not the bread will be to big.
- Once the dough has risen, press the centers with a finger to make a well for the fillings and stretch the sides a bit if it is necessary. Then add a tablespoon of each filling to each roll.
- t the oven to 350F, meanwhile brush with egg the danishes and bake it for 20 minutes or until golden. Serve warm, room temperature or cold.