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Cheese Pinwheel Danish

Servings: 8


11/2 cups flour
3/4 cups whole-wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 cup plain low-fat yogurt
2 tablespoons butter, melted

For Cheese Filling:
1/2 cup (4 ounces) part-skim Wisconsin ricotta cheese
2 teaspoons sugar
Grated zest of 1 lemon

For Glaze:
1/4 cup powdered sugar
1 3/4 teaspoons milk
1/4 teaspoon vanilla extract

Cooking Directions:

Heat oven to 400°F. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon. In a smaller bowl, combine the yogurt and melted butter. Add the yogurt mixture to the dry mixture. Turn out onto a floured board and knead several times to make a soft dough.

Divide the dough in half. Roll half the dough into an 8-inch square. Cut the square into 4-inch squares. Repeat with second half of dough. Form a pinwheel with each square by cutting a slit one inch from the center to each corner diagonally. Use a spatula to transfer the dough to a baking sheet.

For cheese filling: In a small bowl, combine the cheese filling ingredients.

Place a heaping spoonful of filling in the center of the dough square. Lift and fold every other point over the filling. Press the center to hold the points in place. Repeat with the remaining dough. Bake for about 10 to 12 minutes until golden brown, while preparing the glaze.

For glaze: In a small bowl, mix the ingredients until smooth. Set aside until the Danish has baked. Remove the baked Danish from the oven, and drizzle immediately with the glaze. Serve warm.

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