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    Home > Coffee Cakes

    Published: Dec 10, 2020 · Modified: Apr 7, 2023 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Part 2: Mincemeat Cream Cheese Danish

    A slice of the Mincemeat Cream Cheese Danish sits on a white plate with a cofee cup and the uncut danish in the background.

    This Mincemeat Cream Cheese Danish combines the best of several countries.  This easily made braid is extraordinarily beautiful and tastes every bit as good as it looks.

    Mock Puff Pastry

    For how to photo’s go cherry calzone post.

    1 ¾ cup all purpose flour (245 grams or 8 ⅔ ounces)
    ¾ teaspoon salt
    ½ teaspoon baking powder
    1 cup frozen unsalted butter, cut into small pieces (225 grams or 8 ounces)
    ½ cup cold sour cream (114 grams or 4 ounces)

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Place the flour, salt and baking powder in the bowl of a processor or a mixer.  Place the butter over the flour and process with pulses or beat with a mixer until the butter is cut in but leaving pea size pieces of butter.

    Add the sour cream and pulse until the dough is equally moistened.  In the processor it will look rather like sand.  In the mixer it will come together in clumps.  Either case is fine.

    Pour out onto a work surface and push together to form a cohesive mass.  Shape into a rectangle and roll into a 16x8 rectangle on a lightly floured surface.  Brush off any loose flour.  Bring the bottom to the middle of the dough.  Bring the top down to the middle and fold in half.  This is a book fold.  Turn one quarter to the right.  Repeat.

    Wrap in film and refrigerate up to 2 days or place in a freezer bag and freeze for several months. Thaw in the refrigerator overnight before using.

    Fillings for the Mincemeat Cream Cheese Danish

    ½ cup mincemeat filling, processed briefly to reduce the size of the fruit.  It does not have to be pureed but should be more cohesive.

    Cheese Filling

    6 ounces cream cheese, softened (170 grams)
    ¼ cup granulated sugar (50 grams or 1 ¾ ounces)
    1 tablespoon flour
    1 teaspoon vanilla
    1 egg yolk

    Place all in the bowl of a processor and process until smooth, scraping down once or twice.

    Set aside.

    Assembly of Mincemeat Cream Cheese Danish

    Mock Puff Pastry
    Mincemeat filling
    Cheese filling
    1 egg, well beaten
    Sanding sugar, optional

    If at any time the dough starts to soften, place it on a baking sheet and refrigerate or freeze until it is cold.

    Pastry Rolled out

     Roll the dough for the Mincemeat Cream Cheese Danish  into a 10x14 inch rectangle.

    Marking Mincemeat Cream Cheese Danish
    Marking pastry

    With the back of a knife, lightly mark the top and bottom 3” in from the14" side.  Draw a line connecting the two.  Do not cut through the dough.  Repeat on the opposite side.  Place the dough on a piece of parchment the size of the baking sheet.

    Mincemeat on
    Cream Cheese on

    There will be a 4” section marked off in the middle. Spread the mincemeat filling over this section. Top with the cheese filling. Place in refrigerator or freezer to firm up if necessary before continuing.

    Cutting side strips for Mincemeat Cream Cheese Danish

    Cut the sides of the dough into 1” horizontal strips, just up to the line on both sides of the filling.

    Braiding left side
    Braiding right side
    Unbaked braid

    Starting at the top, fold the left strip of dough over the filling and slightly downward. Brush the tip with water and cross the right strip over it.  Continue in this manner until you reach the bottom.  Fold the last two strips of dough straight across to seal the braid.

    Brush the braid with the beaten egg and

    Brushing Mincemeat Cream Cheese Danish with egg
    Sprinkled with sanding sugar

    sprinkle generously with sanding sugar if using.

    Freeze the pastry while preheating the oven for about 10 minutes but do not let it freeze throughout.

    Baked Mincemeat Cream Cheese Danish

    Preheat the oven to 350°F. Double Pan.  Bake for 40 to 45 minutes,until deeply browned covering the top lightly if it browns too much.

    Baked Braid close up

    Note:  This Mincemeat Cream Cheese Danish can be assembled and frozen before or after baking. If frozen before baking thaw in the refrigerator overnight.  Bake from the refrigerator.

    Additional reading you might enjoy includes:

    A Discussion of Laminated Doughs
    Time to Make Mincemeat

    Print Friendly, PDF & Email

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    Reader Interactions

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    1. Alexis Mohr says

      October 24, 2024 at 1:55 pm

      Hi Helen, I love your recipes. They are each blueprints for masterpieces. And your instructions are impeccable. Thank you.

      Reply
      • Helen S Fletcher says

        October 24, 2024 at 5:00 pm

        Thank you Alexis - I so appreciate this. Sharing is very important to me and I believe people learn fastest when they can see how something should look. I love what I do and even more that it is helpful to others.

        Reply
    2. Maureen Norris says

      August 05, 2024 at 3:03 am

      Thank you for your delicious recipes .
      Cheers Maureen

      Reply
      • Helen S Fletcher says

        August 05, 2024 at 3:06 am

        Hi Maureen - how very kind of you to send this. I appreciate it very much. It's almost time to start our mincemeat!

        Reply
    3. Carolyn says

      December 10, 2020 at 1:10 pm

      This looks absolutely amazing. I have been craving mincemeat pie but I think I will make this instead.

      Reply
      • hfletcher says

        December 10, 2020 at 7:32 pm

        Hi Carolyn, If you like mincemeat, I think you will enjoy this coffeecake.

        Reply

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