Description
This Deliciously Flaky Cheese Danish recipe yields perfect buttery pastries with a creamy cream cheese filling and optional fruit toppings, ideal for delightful mornings or special brunches. The dough is carefully laminated with cold butter to create delicate layers that bake into a golden, flaky texture, complemented by a sweet cream cheese center and a light glaze.
Ingredients
Scale
Dough
- 4 cups (500g) all-purpose flour
- 1/3 cup (75g) granulated sugar
- 1 tsp salt
- 1 tbsp (10g) active dry yeast
- 1 cup (240ml) whole milk, warm
- 1 large egg, room temperature
Butter Block
- 1 cup + 2 tbsp (250g) cold unsalted butter, for laminating
Filling
- 7 oz (200g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze
- 1 cup (100g) powdered sugar
- 1–2 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
Optional Toppings
- Fruit preserves (e.g., raspberry or apricot)
- Fresh berries
- Sliced almonds
Instructions
- Make the Dough: In a large bowl, combine flour, sugar, and salt. In another bowl, mix warm milk with active dry yeast and let it sit for 5–10 minutes until foamy to activate. Add the egg and yeast mixture to the dry ingredients, then mix and knead until a smooth dough forms, about 6–8 minutes. Cover the dough and chill it for 30 minutes to relax.
- Prepare Butter Block: Place the cold butter between two sheets of parchment paper. Use a mallet or rolling pin to pound and shape the butter into an 8-inch square block. Chill the butter block until it is firm but still pliable, ensuring it is cold for laminating.
- Laminate the Dough: Roll the chilled dough out into a 16-inch square. Place the chilled butter block in the center of the dough at a diamond angle. Fold the dough corners over the butter to fully encase it. Roll the dough into a long rectangle, approximately 8 by 24 inches. Fold this rectangle into thirds, like a letter. Chill the dough for 30 minutes. Repeat this rolling, folding, and chilling process two more times, for a total of three laminations, to create flaky layers.
- Shape the Danish: Roll the laminated dough out to about 1/4-inch thickness. Cut into 4-inch squares. Place about a tablespoon of the cream cheese filling in the center of each square. Fold corners towards the center or shape the Danish as desired. Optionally, add fresh berries or a spoonful of jam on top for added flavor and decoration.
- Proof and Bake: Place shaped Danishes on parchment-lined baking sheets. Let them rise at room temperature for 1 hour until puffed. Preheat the oven to 390°F (200°C). Optionally, brush each Danish with egg wash or milk for a shiny finish. Bake in the preheated oven for 15–20 minutes, or until golden brown and flaky.
- Glaze and Serve: Allow the Danishes to cool completely on a wire rack. Prepare the glaze by mixing powdered sugar with milk or lemon juice and vanilla extract until smooth. Drizzle the glaze over the cooled Danishes and serve.
Notes
- Ricotta or mascarpone can be used instead of cream cheese for a lighter, creamier filling.
- Chilling the dough between folds is crucial to developing distinct flaky layers.
- Fruit preserves such as raspberry or apricot add delightful flavor and visual appeal.
- Store baked Danishes in the refrigerator for up to 5 days; reheat at 325°F (160°C) for 5–7 minutes before serving.
- You can freeze unbaked, shaped Danishes for up to one month; bake them straight from frozen, adding a few extra minutes to the baking time.
Keywords: Cheese Danish, flaky pastry, laminated dough, breakfast pastries, cream cheese filling, homemade Danish