This is another fantastic recipe from Food Network Magazine. I made 2 different shapes for this recipe. Both worked well just make sure you seal them well.
Make the filling: Beat 8oz cream cheese with 1/2cup sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 3 minutes. Add 1 egg and beat until incorporated; set aside.
Lay out a large piece of parchment paper and dust with flour. Place half the dough on the parchment paper and roll into a 16-by-6-inch rectangle. Sprinkle with 1tbl breadcrumbs, then spread half the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle half the berries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log and parchment paper to the baking sheet, seam-side down, and form into a wreath or flat log, pinching the ends together to seal. Cover them loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
Position racks in the upper and lower thirds of the oven; preheat to 350°F. Uncover the danishes. Use kitchen shears to cut long vents crosswise into the tops of them at 1-inch intervals, using your fingers to gently separate the dough at each cut.
Whisk the remaining egg and 1tbl water in a small bowl; brush the top of the wreath with the egg wash. Transfer to the oven and bake until golden brown, 25-30 minutes. Let cool to room temperature on the baking sheet. Dust with confectioners’ sugar before serving.
Makes 2 Danishes
* Feel free to use whatever berry you like. I used thawed frozen berries. If you do too make sure to drain them well otherwise the danish will leak like mine did.
8oz cream cheese, at room temperature
1/2cup granulated sugar
2 large egg, beaten
Unsalted butter, softened, for the plastic wrap
All-purpose flour, for dusting
Confectioners’ sugar, for dusting