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Pineapple cream cheese danish

By Atty

  • Pineapple Cream Cheese Danish
  • Pineapple Cream Cheese Danish, Photo 2
  • Pineapple Cream Cheese Danish, Photo 3
Recipe type: Starter
Number of serving: 5 servings
Preparation time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
Difficulty: Very Easy


- 1 tablespoon yeast
- 1 teaspoon white sugar
- 1/4 cup warm water
- 1/2 cup milk
- 1 egg (room temperature)
- 2 cups all purpose flour
- 1½ tablespoons white sugar
- ½ teaspoon salt (do not leave out)
- ½ cup of butter (no substitutions)

- 3/4 cup fresh pineapple finely chopped (can use canned crushed or tidbits)
- 8 oz cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/4 cup chopped pecans (optional)

Glaze Topping:
- 2 cups of confectionary sugar
- 1 teaspoon vanilla
- enough milk to make the right consistancy (maybe 1 or 2 tablespoons or so)


Step 1: Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl.

Step 2: Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.

Step 3: Warm the milk until the chill is off and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the to the dry ingredients. Stir well until it is all blended together.

Step 4: It will be a very soft dough (not a knead-able dough). Cover with plastic wrap and refrigerate at least 4 hours or overnight .

Step 5: The next day, sprinkle your counter with some flour and turn the dough out onto the counter.

Step 6: Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore.

Step 7: Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.

Step 8: Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it.

Step 9: Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry) .

Step 10: Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry.

Step 11: Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size .

Step 12: Bake in preheated 400 degree oven for 10 to 15 minutes . Let cool a bit and then enjoy.

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