This Cheese Danish is a classic breakfast pastry featuring a flaky, buttery crust filled with a sweet cream cheese mixture. Perfect for breakfast or brunch, these homemade pastries rival those from any bakery.
Full Recipe:
Ingredients
Danish Dough:
- 2¼ cups (290g) bread flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- ½ cup (120ml) whole milk, room temperature
- ¼ cup (60ml) water, room temperature
- 1 large egg yolk
- 1 cup (226g) unsalted butter, softened
Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Egg Wash:
- 1 large egg
- 1 tablespoon water
Directions
Danish Dough:
- In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, salt, and instant yeast.
- Add milk, water, and egg yolk to the dry ingredients. Mix on low speed for about 4 minutes until a pliable dough forms.
- Perform the windowpane test by stretching a small piece of dough; it should stretch thin without tearing.
- Shape the dough into a ball, place it in a bowl, cover with a towel, and let it rest in a warm area for 1 hour or until doubled in size.
- While the dough is resting, place softened butter onto a sheet of plastic wrap. Fold the edges to create a 4″x6″ rectangle, then roll the butter evenly within the wrap. Refrigerate to firm up.
- After the dough has risen, roll it out on a floured surface into an 8″x6″ rectangle. Cover and place in the freezer for 30 minutes.
- Place the chilled butter in the center of the dough. Fold each end toward the center, covering the butter completely (book fold).
- Roll the dough into an 8″x6″ rectangle again. Perform another book fold by folding each end toward the center.
- Cover the dough and let it rest in the freezer for 30 minutes.
- Repeat the rolling and folding process one more time, then rest the dough in the freezer for another 30 minutes.
- Roll the dough into a 20″x7″ rectangle. Trim the edges for sharpness.
- Roll the dough from top to bottom into a spiral shape, dusting off excess flour as you go.
- Using a sharp knife, cut the rolled dough into 1″ tall pieces.
- Take each piece, fold the cut end under the center to opposite corners, and press down firmly to create the classic Danish shape.
Cream Cheese Filling:
- In a medium bowl, beat softened cream cheese until smooth.
- Add sugar, egg yolk, vanilla extract, and lemon zest. Mix until well combined.
Assembly:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place shaped Danish pastries onto the prepared baking sheet.
- Spoon about 1 tablespoon of cream cheese filling into the center of each Danish.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of each pastry with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Nutrients
Per Serving (1 Danish):
- Calories: Approximately 320 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 220mg
- Fiber: 1g
- Sugar: 8g
The Origins of Cheese Danish
The Danish pastry has a fascinating history that traces back to Austria rather than Denmark. It was Austrian bakers who first introduced laminated dough techniques to Denmark in the 19th century. Over time, Danish bakers refined the method, adding their unique twist with fillings such as cheese, fruit preserves, or custard. Today, the Cheese Danish remains one of the most popular variations, known for its perfect balance of buttery pastry and rich, tangy cream cheese filling.
Why You Should Try Making Cheese Danish at Home
There are several reasons why making Cheese Danish at home is worth the effort. First, homemade pastries allow for customization—you can adjust the sweetness, add fruit toppings, or experiment with different flavor infusions. Additionally, preparing Danish dough from scratch ensures a fresher, more authentic taste compared to store-bought versions. Finally, the process of making laminated dough, while requiring patience, is a rewarding baking skill that elevates your overall culinary expertise.
The Art of Laminated Dough
The key to a successful Cheese Danish lies in the laminated dough. This technique involves folding butter into the dough multiple times to create delicate, flaky layers. Proper lamination requires chilling the dough between folds to maintain the integrity of the butter layers. When baked, the layers puff up, resulting in a light, airy texture that is characteristic of a perfect Danish pastry.
The Role of Cream Cheese Filling
The filling is what sets Cheese Danish apart from other pastries. A combination of cream cheese, sugar, egg yolk, and vanilla extract creates a smooth, slightly tangy, and sweet center. Some variations incorporate lemon zest for a citrusy brightness or fruit preserves for an extra burst of flavor. The key to a successful filling is achieving a creamy consistency that spreads evenly within the pastry without oozing out during baking.
Tips for Perfecting Your Cheese Danish
Achieving the perfect Cheese Danish requires attention to detail and technique. Here are some essential tips to ensure success:
- Use Cold Butter: The lamination process depends on maintaining distinct layers of butter within the dough. If the butter becomes too soft, it will blend into the dough rather than creating separate layers.
- Chill Between Steps: Allowing the dough to rest in the refrigerator between folds prevents the butter from melting and ensures flakier layers.
- Avoid Overfilling: While the cheese filling is delicious, adding too much can cause it to spill out during baking, leading to a messy appearance.
- Proper Egg Wash Application: Brushing the pastries with an egg wash before baking enhances their golden-brown color and adds a slight sheen for an attractive finish.
- Use High-Quality Ingredients: Since the recipe relies on simple components, using high-quality butter, flour, and cream cheese makes a noticeable difference in the final result.
Creative Variations of Cheese Danish
One of the best aspects of making Cheese Danish at home is the ability to experiment with flavors and textures. Here are some exciting variations to try:
- Fruit-Topped Danish: Add fresh berries, sliced apples, or fruit preserves on top of the cream cheese filling before baking for a fruity twist.
- Nutty Delight: Sprinkle chopped almonds, walnuts, or pecans over the pastry before baking for added crunch.
- Chocolate Infusion: Mix in mini chocolate chips or drizzle melted chocolate over the finished pastries for a decadent treat.
- Savory Danish: Reduce the sugar in the filling and add herbs like chives or dill for a more savory option, perfect for brunch.
How to Store and Reheat Cheese Danish
Cheese Danish is best enjoyed fresh, but it can be stored and reheated for later enjoyment. To keep pastries fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, place the Danish in a preheated oven at 300°F (150°C) for about five minutes or until warmed through. This helps maintain the crispiness of the pastry rather than making it soggy, which can happen when microwaved.
Conclusion
Making Cheese Danish at home is a rewarding experience that brings bakery-quality pastries right into your kitchen. By understanding the techniques of laminated dough, perfecting the creamy filling, and experimenting with variations, you can create a delicious treat that suits your taste preferences. Whether served for breakfast, brunch, or dessert, this pastry remains a timeless favorite that never fails to impress. With patience and practice, you’ll master the art of making Cheese Danish, and it might just become a staple in your baking repertoire.