Diva Tasting: Danish Coffee Cake…

Cream Cheese Danish Coffee Cake



1 Package Filo Dough Thawed (Separated Equally to 2 Rectangles)


2 (8 Ounce) Packages Cream Cheese, Softened

1 Cup Confectioners’ Sugar

1 Egg

1 Tablespoon Lemon Juice

2 Tablespoons Milk

Step 1 Combine cream cheese, confectioners’ sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.

Step 2 Grease 2 baking sheets. Roll 1 piece of dough into a 12×15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.

Step 3 Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid.

Step 4 Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.

Step 5 Bake in the preheated oven until golden brown, about 20-25 minutes. Transfer to a wire rack to cool.

Note: If desired, spread fruit preserves, jams, or jellies over the filling before you braid the dough


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