Chocolate Danish Pastry Rolls
.
Yield
24 servingsPrep
25 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| ½ | pound |
cream cheese
|
|
| 1 | cup |
butter
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | cups |
all-purpose flour
|
|
| Filling | |||
| 16 | tablespoons |
cocoa powder
|
|
| 8 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 226.8 | g |
cream cheese
|
|
| 237 | ml |
butter
|
|
| 1 | each |
egg yolks
|
*
|
| 473 | ml |
all-purpose flour
|
|
| Filling | |||
| 2.4E+2 | ml |
cocoa powder
|
|
| 231.2 | ml/g |
chocolate chips (semi-sweet)
|
|
| 237 | ml |
walnuts
chopped |
|
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 10x3 inch roll.
Place, seam-side down, on a 12x16 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.
