ROSEMARY'S DANISH CREAM CHEESE
CAKE
 
Oven at 350 degrees.

BASE:

1/2 c. butter, softened
1 c. flour

Form base by: 1/2 cup butter, softened. Cut in 1 cup flour. Sprinkle 2 tablespoons water over mixture. Shape into 2 rolls and pat onto cookie sheets in strips, approximately 4 x 12 inches.

FILLING:

8 oz. cream cheese
1 egg yolk
1/4 c. sugar

For filling beat 8 ounces cream cheese, 1 egg yolk, and 1/4 cup sugar until light and fluffy. Spread evenly to within 1/4 inch of edge over base.

TOP:

1/2 c. butter
1 c. water
1 c. flour
1 tsp. almond extract
3 eggs

For top heat 1/2 cup butter, 1 cup water - bring to boil. Remove from heat. Add quickly 1 cup flour, 1 teaspoon almond extract. Stir vigorously until mixture forms ball. Add 3 eggs, one at a time, beating well until smooth and glossy. Spread over cream cheese (I use fingers).

GLAZE:

Powdered sugar
Milk

Bake 40-45 minutes until crisp and light brown. Decorate with glaze. Best when eaten same day.

 

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