Bo Friberg

Cream Cheese Filling for Danish

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound 6 ounces (625 g) cream cheese, at room temperature
  • 3½

Method

  1. Place the cream cheese and sugar in a mixer bowl. Blend, using the paddle at medium speed. Add the butter gradually and mix until smooth.
  2. Mix in the eggs and flour, then add the vanilla, raisins, and enough milk so that the mixture can be piped.
  3. Store, covered, in the refrigerator.