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Crescent Cheese Danishes

Grilled cheese bread

Here’s something different to place on the grill or over a campfire; a loaf of bread! cheese and mozzarella make this bread deliciously rich.

Preparation time: 10 min

Cooking time: 15 min

For 10 people

1 pkg. (73 g / 5 oz.) cheese , softened

40 g (3 tbsp) unsalted butter or margarine, softened

250 mL (1 cup) grated mozzarella cheese (about 4 ounces)

1/4 cup (50 ml) chopped green onions

2 g (1/2 teaspoon) flavorer

1 baguette (approximately 450 g / 1 lb) baguette bread, sliced

Preheat a grill over medium heat. during a small bowl, beat cheese and butter or margarine. Add the cheese, onions, and flavorer and blend. Spread on both sides of every slice of bread.

Wrap the bread during a large piece of heavy foil (approximately 67.5 x 45 centimeters / 28 x 18 inches) and seal tightly. Grill them, covered, for 8 to 10 minutes, turning them once. Remove foil and grill for an additional 5 minutes.

Personalize it!

Vary by using chevre rather than cheese and smoked gouda in situ of mozzarella.

You can also add the grated Parmesan cheese for an additional spark of flavor.

Danish cheese

Assemble this easy-to-make breakfast bread the night before. within the morning, you only got to roll it up and cook it. Using canned apricots easily fills danishes with flavor.

Preparation time: 20 min

Cooking time: 20 min

Makes 2 servings


1 pkg. (8 g / 1/4 oz.) Active dry yeast

1/4 cup (50 ml) predicament (42 ° to 45 ° C / 110 ° to 115 ° F)

45 g (3 tbsp) sugar

115 g (1/2 cup / 1 stick) unsalted butter or margarine, softened

2 eggs

125 ml (1/2 cup) soured cream

1 g (1/4 teaspoon) salt

400 g (3 cups) all-purpose flour, divided

5 ml (1 teaspoon) of oil topping

2 packages (8 oz / 250 g each) cheese , softened

100 g (1/2 cup) sugar

2 egg yolks

10 ml (2 teaspoon) of vanilla

1/4 cup (50 ml) canned apricots

Icing sugar

For the Danish, during a large bowl, dissolve the yeast within the water. Add the sugar, butter or margarine, eggs, and soured cream. Gradually add salt and 200 grams (two cups) flour, beating until smooth. Stir in enough of the remaining flour in order that the dough is soft and sticky.

Cover an outsized bowl with the oil and add the dough, turning it to coat well. Cover and refrigerate overnight.

For the filling, beat cheese , sugar, egg yolks and vanilla during a medium bowl until smooth.

Turn the dough onto a flooured board and knead two or 3 times . Divide in half. Roll each half into a forty five x 25 centimeter (10 x 16 inch) oval shape and place on a greased cooking utensil .

Spread 300 ml (1 1/4 cups) of filling on each oval within 2.5 centimeters (one inch) of edges. Fold the longer side in half on the filling and pinch the sides to seal. Cover and let riise during a warm place (29 ° C / 85 ° F) without draft until the dough has doubled in size, about anhour.

Preheat the oven to 193 ° C (375 ° F).

Bake until golden brown, 26 to twenty-eight minutes. Let cool on a rack. Divide the canned apricots on top and sprinkle with powdered sugar . Store within the refrigerator.