Side Pannel
Lemon Coconut Swirl Skillet Danish
- Prep Time: 1 Hour 30 Minutes
- Cooking Time: 30 Minutes
- Serves: 8
Lemon Coconut Swirl Skillet Danish
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- For Danish
- 1 pound store bought Pizza Dough
- 4 Tbsp butter, softened
- 4 ounces Cream Cheese, softened
- 1/4 Cup Brown Sugar
- 1/4 cup Sugar
- 1 Lemon, zested
- 1/2 cup Shredded Coconut
- 1/4 tsp Salt
- For Cream Cheese Icing
- 4 ounces Cream Cheese, softened
- 1 1/2 cup Powdered Sugar
- 1/2 tsp Vanilla
- 1/4 cup Milk
Directions
Preheat the oven to 350 degrees.
Grease the bottom and sides of a 10-inch cast-iron skillet or cake pan.
In a bowl, stir together cream cheese and softened butter until smooth in a bowl.
In another bowl, stir together lemon zest, brown sugar, sugar, and salt.
Roll the dough into a 14 inch square. (If the dough springs back, cover it with a dish towel and let stand 5 minutes before continuing to roll).
Spread dough with cream cheese mixture and sprinkle sugar mixture on the other half.
Sprinkle the coconut over the half with the cream cheese mixture and gently press the coconut into the cream cheese.
Fold other half over sugar and press lightly to adhere. Cut dough lengthwise into 4-5 strips. Tightly twist each dough strip. Starting in the center of greased skillet, wrap strips in a spiral pattern, pinching ends together. Cover and let stand in a warm place, 30 minutes.
Bake the danish until golden and cooked through, about 30 minutes. Meanwhile, prepare Cream Cheese Icing.
Transfer roll to a serving plate and drizzle with Cream Cheese Icing. Serve warm.
To make the glaze, stir together all of the ingredients for the cream cheese icing together in a bowl. Whisk together until smooth. If too thick, add more milk 1 tsp at a time until desired consistency is reached.
Grease the bottom and sides of a 10-inch cast-iron skillet or cake pan.
In a bowl, stir together cream cheese and softened butter until smooth in a bowl.
In another bowl, stir together lemon zest, brown sugar, sugar, and salt.
Roll the dough into a 14 inch square. (If the dough springs back, cover it with a dish towel and let stand 5 minutes before continuing to roll).
Spread dough with cream cheese mixture and sprinkle sugar mixture on the other half.
Sprinkle the coconut over the half with the cream cheese mixture and gently press the coconut into the cream cheese.
Fold other half over sugar and press lightly to adhere. Cut dough lengthwise into 4-5 strips. Tightly twist each dough strip. Starting in the center of greased skillet, wrap strips in a spiral pattern, pinching ends together. Cover and let stand in a warm place, 30 minutes.
Bake the danish until golden and cooked through, about 30 minutes. Meanwhile, prepare Cream Cheese Icing.
Transfer roll to a serving plate and drizzle with Cream Cheese Icing. Serve warm.
To make the glaze, stir together all of the ingredients for the cream cheese icing together in a bowl. Whisk together until smooth. If too thick, add more milk 1 tsp at a time until desired consistency is reached.
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