Apricot Cheese Danish

• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water (110 to 115)
• 2 eggs
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 3 tablespoons sugar
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• Filling
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1/4 cup apricot preserves
• confectioners' sugar

1. In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
2. For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
3. Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.

active dry yeast, water, eggs, butter, sour cream, sugar, allpurpose, salt, filling, cream cheese, sugar, egg yolks, vanilla, apricot preserves, confectioners

Taken from www.food.com/recipe/apricot-cheese-danish-164747 (may not work)