Danish Fruit and Cheese Pastries

1. Line two large baking sheets with parchment paper; set aside.

2. To shape spiral pastries, on a lightly floured surface roll one loaf of dough into a 12-inch square. Cut square into twelve 12x1-inch strips. With one end of a strip in each hand, twist ends in opposite directions three or four times. Coil the strip into a spiral round, tucking the outside end underneath. Repeat with remaining strips, placing 2 inches apart on baking sheets. Repeat with the remaining loaf of sweet roll dough. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Meanwhile, in a small bowl combine cream cheese, egg yolk, sugar, flour, vanilla, and almond extract. Beat with an electric mixer on medium speed until well mixed and smooth. Preheat oven to 350°F. Spoon a rounded measuring teaspoon of the cream cheese mixture into the center of each coil.

3. Bake 15 to 18 minutes or until golden. Cool pastries slightly on a wire rack. Top the center of each pastry coil with 1/2 teaspoon jam. If desired, drizzle with Lemon Curd Icing. Serve warm or at room temperature.

Lemon Curd Icing

1. In a small bowl combine powdered sugar, lemon curd, vanilla, and, if desired, almond extract. Stir in milk. If necessary, add additional milk, 1 teaspoon at a time, to reach drizzling consistency.

TO MAKE AHEAD:

Prepare as directed through Step 2, except do not preheat oven. Cover with plastic wrap; chill up to 24 hours. To serve, preheat oven to 350°F. Continue as directed.

Turnovers:

On a lightly floured surface roll one loaf of dough into a 12x9-inch rectangle. Cut rectangle into twelve 3-inch squares. Place a rounded measuring teaspoon of cream cheese mixture into the center of each square. Top each with 1/2 teaspoon jam. Fold each pastry square diagonally in half. Using the tines of a fork, seal edges. With fork, poke a few holes in the top of each triangle. Place on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Repeat with the the remaining loaf of sweet roll dough, remaining cream cheese mixture, and remaining jam. Bake as directed in Step 3. If desired, drizzle with Lemon Curd Icing. Serve warm or at room temperature. Makes 24 pastries.Nutrition Facts per serving:

Envelopes:

On a lightly floured surface roll one loaf of dough into a 12x9-inch rectangle. Cut rectangle into twelve 3-inch squares. Place a rounded measuring teaspoon of cream cheese mixture into the center of each square. Top each with 1/2 teaspoon jam. Fold points to the center, forming an envelope. Pinch points together in the center to seal. (If necessary to seal, lightly moisten points with water). Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Repeat with the remaining loaf of sweet roll dough, remaining cream cheese mixture, and remaining jam. Bake as directed in Step 3. If desired, drizzle with Lemon Curd Icing. Serve warm or at room temperature. Makes 24 pastries.Nutrition Facts per serving: