The one pan I use the most in my kitchen is my cast iron skillet. It’s non-stick and I can make everything in it from appetizers to desserts! Today I decided I would make something with lemons and limes, since I have a bunch that need to be used up.
Making any kind of skillet danish is super easy if you have good pizza dough. Since I made pizza yesterday, making a skillet danish seemed like the best way to use up the rest of the dough (I love the challenge of seeing what I can make, with what I have on hand).
I encourage everyone to try and mix things up with this recipe. Once you have the dough made, you really can use any type of sugar mix – vanilla sugar, cinnamon, pecans, chocolate etc. Simply top your butter cream filling with your sugar combo then pinch, twist and roll into your skillet.
- For Danish
- 1 pound pizza dough (recipe below)
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- ¼ cup brown sugar
- ¼ cup sugar
- 1 lemon, juiced and zested
- 2 limes, juiced and zested
- ¼ teaspoon salt
- Lemon Lime Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons of lemon and lime juice
- zest from lemon and lime
- ⅛ cup heavy whipping cream
- Pizza Dough:
- 3½ cups flour
- 1 tablespoon yeast
- 1½ cups warm water
- 1 tablspoon sugar
- 1 teaspoon salt
- Preheat ove to 350 degrees F. Butter bottom and sides of 10-inch cast-iron skillet.
- Spoon yeast, sugar and salt into water. Allow yeast a minute to dissolve. Stir. In a stand mixer combine flour and yeast, using the kneading paddle. Knead for about 5 minutes. Turn dough over in an oiled bowl, so it's coated. Rest and allow to double (20 minutes).
- In a bowl, stir together cream cheese and softened butter until smooth.
- In another bowl, stir together some of lemon zest, lime zest (reserve some for glaze), brown sugar, sugar, and salt.
- Roll the dough into a 14 inch square. Spread dough with cream cheese mixture and sprinkle sugar mixture on the other half. Fold other half over suar and press lightly to adhere. Cut dough lengthwise into 4-6 strips. Tightly twist each dough strip. Sarting in the center of the butter skillet, wrap strips in a spiral pattern, pinching ends together. Cover and let stand in a warm place, 20 min (I usually place skillet on a lit burner on my stove -just for a second- then turn off - the slightly warmed skillet proofs the bread faster). Bake the danish until golden and cooked through, about 30 minutes. Meanwhile, prepare cream cheese glaze.
- Lemon Lime Cream Cheese glaze: stir together cream cheese, powdered sugar, remaining zest from lemon and limes, add cream and whisk together until smooth. Taste for sweet/tart consistency. Add more cream or juice to reach desired flavor.