Categories: Deserts, German stuff

Ingredients

• 1 pkg active dry yeast
• 1/4 c warm water (105-115 degrees)
• 1 large egg
• 1/4 c milk
• 2 t sugar
• 1/2 t vanilla extract
• 1 2/3 c flour
• 3/4 t salt
• 1 c butter (2 sticks; chilled and cut into small pieces)
• 1 8-oz pkg cream cheese, softened (for filling)
• 2 T sugar (for filling)
• 1 T flour (for filling)
• 1 large egg, lightly beaten (for filling)
• 1 large egg (for glaze)
• 1 T milk (for glaze)

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

2. Stir egg, milk, sugar, vanilla and 1/3 c flour into yeast mixture. Cover with a damp cloth; let rise in a warm place until doubled. 1 1/2 hrs.

3. In another bowl, mix together remaining flour and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Fold yeast mixture into flour mixture until a crumbly dough forms.

4. On a floured surface, using a floured rolling pin, roll dough into an 18 × 12-in rectangle. Fold dough into thirds, like a letter. Repeat rolling and folding 3 times. Wrap dough in plastic wrap; chill for at least 2 hours.

5. To prepare filling, mix together cream cheese, sugar, flour, cinnamon and nutmeg until well blended.

6. Grease 2 baking sheets. Divide dough in half. On a floured surface, using a floured rolling pin, roll each dough half into a 12 × 9 inch rectangle. Trim edges. Place dough rectangles on prepared baking sheets.

7. Spread half of filling in a 3-in wide strip lengthwise down center of 1 dough rectangle. Cut dough on both sides of filling crosswise into 1/2 in strips, just to filling, alternating sides and overlapping slightly. Tuck ends under to seal. Repeat with remaining dough rectangle and filling.

8. To prepare glaze, mix together egg and milk. Brush danish with some glaze. Let rest for 30 minutes at room temperature.

9. Preheat oven to 450 degrees. Brush Danish with remaining glaze. Place Danish in oven.

10. Reduce oven temperature to 400 degrees. Bake Danish until golden brown, 15 minutes. Transfer to a wire rack to cool.

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