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Frustated with cream cheese fillings
April 15, 2014
3:36 pm
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mamajoseph
Kenya
Super Chicken
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November 11, 2010
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I’ve tried a couple of fillings to make cheese danish and they haven’t worked well. 1 problem was taste (good before baking, bland afterward), the other challenge was consistency. As in, the filling ran out of my danish.

More recently, I’m looking at recipes with cakes/breads that have a cream cheese filling in the middle and I’m confused by the variations. Sometimes they are cream cheese and sugar; sometimes they have corn starch or flour added; sometimes an egg. What’s the difference and which one “works”! Cream cheese is not something I want to waste through experimentation! I’m sacrificing having butter when I make cream cheese, for goodness sake!

Help.

I (sorta) have a farm in Africa.

April 15, 2014
6:01 pm
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Joelle
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April 1, 2009
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mamajoseph said
I’ve tried a couple of fillings to make cheese danish and they haven’t worked well. 1 problem was taste (good before baking, bland afterward), the other challenge was consistency. As in, the filling ran out of my danish.

More recently, I’m looking at recipes with cakes/breads that have a cream cheese filling in the middle and I’m confused by the variations. Sometimes they are cream cheese and sugar; sometimes they have corn starch or flour added; sometimes an egg. What’s the difference and which one “works”! Cream cheese is not something I want to waste through experimentation! I’m sacrificing having butter when I make cream cheese, for goodness sake!

Help.

Hello mamajoseph,

 I share your frustration, as you know. I have searched the internet looking for a recipe that might work but as to now, nothing, I even contacted Kraft and was told there was nothing except what whas on their website. I am hoping, as are you, that someone can help, I use only fruit fillings for my danish and would love to have a good tasty cream cheese filling that doesnt run off of the pastry.

  "Be kinder than necessary, everyone is fighting some sort of battle."

April 18, 2014
12:13 pm
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lavenderblue
WNY
Mighty Chicken
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February 3, 2010
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I would think a filling with egg in it would stand up better to baking than one with confectioners sugar or corn starch. You know how you put an egg in lasagna filling to keep the ricotta from oozing. If my copy/pasta skills still work there is this…http://allrecipes.com/Recipe/Cheese-Filling/

Progress might have been all right once, but it has gone on too long.  Ogden Nash

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