Cherry Cheese Danish Braid

When I want to make a new recipe, I almost always never forget about it. Except once in a blue moon, I do forget....enter: Pinterest. But generally these types of things stick to my brain. So when I mentioned cheese danishes and lattes a few weeks ago, that combination bounced around in my cerebellum just waiting for the right oppurtunity to come out into this world. And so folks, without further ado:

Danish Dough

This recipe is a copycat recipe of Pillsbury Crescent dough. Since I am not sure if it is kosher, and if it is, it is most likely dairy (my Cholov Yisroel dilemma,) I was really eager to try this recipe out...Pinterest is chock full of cool looking recipes that call for Pillsbury Crescent Dough. Since I can't tell you what the original tastes like, I don't know if it tastes the same, but I was really happy with the results. I am sure if you are short on time, you can use a sheet a puff pastry dough, but cold pastry dough is just really *ick* (no other way to describe it) and this dough has a lot more substance and flavor then regular puff pastry (not to mention, less grease). If you want to try making the dough non-dairy for other recipes, I am sure you can substitute the butter with margarine.  Also, one recipe of this dough equals one tube of store bought dough. 

2 1/4 teaspoons dry yeast

6 tablespoons lukewarm water

1 tablespoon sugar

2 cups all purpose flour

1 large egg

2 tablespoons shortening

2 1/2 tablespoons butter

1/4 cup sugar

1 teaspoon salt

Combine yeast, warm water and 1 tablespoon sugar in a bowl. Let sit for 10 minutes, until yeast is foamy. Add in remaining ingredients, in order. If using a stand mixer, knead for 5-10 minutes, until dough is smooth. If mixing by hand, use a spoon to mix until ingredients form a ball, and then knead by hand for 5 minutes, until dough is smooth. Cover bowl with a towel, and set in a warm place to rise for 1 hour. 

Filling
1-8 ounce package cream cheese, whipped or solid

3 tablespoons sugar

2 teaspoons vanilla 

1 cup cherry pie filling

2 tablespoons butter, melted

Combine cream cheese and sugar in a small bowl.Using an electric mixer, beat until creamy. Add vanilla and mix until thoroughly combined. Roll out risen dough into a 13x7 rectangle. (Do not punch down the dough before rolling, it makes it harder to roll out if you do.) Spread the cheese filling in a line down the length of the middle of the rectangle. Carefully spoon the pie filling over the cheese filling. (It's tempting to dump the whole can of pie filling over the middle, but its really too much. One cup is more than enough cherry flavor.) Using a sharp knife, cut diagonal strips down each side of the filling, about one inch apart.

I was too lazy to take pictures at this point, so here's my super cool diagram I made for you on Paint. 

No snide jokes regarding my drawing talents please. My talents like to stay in the kitchen where they are welcome, thank you very much.

Fold over the top of the dough and the bottom of the dough to prevent the filling from leaking out. Starting at the top, fold opposite strips of dough over the filling to create a braided affect. Brush entire braid with melted butter. Sprinkle sugar on top. Bake at 375°F for 23-25 minutes, until golden brown. Cool completely before slicing. 

I plan on freezing this, so if you are wondering if you can, I am sure it will be fine. But since I have not tested it out yet, I cannot say for sure.