Chocolate Danish Pastry Rolls
Submitted by sameul
Flaky cream cheese pastry rolls filled with cocoa, semisweet chocolate chips, and walnuts. No yeast, no proofing, no laminating. Rolled jelly-roll style, sliced, and dusted with powdered sugar for an easy chocolate Danish.
YIELD
24 servingsPREP
25 minCOOK
30 minREADY
2 hrsAll the flaky, buttery satisfaction of Danish pastry with none of the yeast-rising, dough-laminating headache.
The dough is a dream: just butter, cream cheese, egg yolk, and flour beaten together, then chilled. It rolls out into silky sheets that bake up tender and flaky, almost like a shortcut puff pastry.
Each sheet gets spread with a filling of cocoa powder, semisweet chocolate chips, and chopped walnuts, then rolled up tight like a jelly roll. Four logs go onto a baking sheet and come out golden brown with swirls of chocolate and nuts visible in every slice.
A generous dusting of powdered sugar is the only finishing touch these need.
Kitchen Tips
- Chill the dough thoroughly. Several hours or overnight is best. Warm cream cheese dough is sticky and impossible to roll.
- Roll one quarter at a time and keep the rest refrigerated. The dough softens quickly at room temperature.
- Place seam-side down so the rolls don’t unravel in the oven. Press the seam gently to seal.
- Let them cool completely in the pan before slicing. Cutting warm rolls will squash them and smear the chocolate filling.
Ingredients
Directions
In the large bowl of an electric mixer, beat together the butter and cream cheese until the mixture is blended.
Beat in the egg yolk.
Add the flour and beat until blended. Do not overbeat.
Turn dough out on floured wax paper, form dough into a circle, wrap it in wax paper and refrigerate for several hours or overnight.
Divide dough into fourths.
Roll out one part at a time to measure a 10-inch square.
Spread ¼ of the filling over the dough. Roll it up, jelly-roll fashion to measure a 10×3 inch roll.
Place, seam-side down, on a 12×16 inch teflon-coated baking pan.
Repeat with the remaining 3 parts of dough.
Bake in a 350℉ (180℃). oven for 30 minutes or until the top is lightly browned.
Cool in pan. Cut into slices and sprinkle tops generously with sifted powdered sugar.
Comments
awful! i wasted ingredients and time on this
the chocolate was too much and the dough too little.