Introduction

Start your morning right with these deliciously flaky cheese danishes that combine a buttery pastry with a creamy, tangy filling. Perfect for breakfast or brunch, they impress with their texture and flavor without requiring professional baking skills.

Three round pastries sit on a white plate placed on a white marbled surface. Each pastry has a golden-brown, flaky crust with a braided edge. Inside, there are two layers of filling: a light yellow, creamy custard in the center, topped with a small dollop of white cream. The pastries show clear, defined layers of dough and filling, with a slightly shiny, crisp texture on the crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup + 2 tbsp (250g) cold unsalted butter, for laminating
7 oz (200g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
Zest of 1 lemon (optional)
1 cup (100g) powdered sugar
1–2 tbsp milk or lemon juice
1/2 tsp vanilla extract
Optional: Fruit preserves, fresh berries, or sliced almonds for topping

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, and salt. In a separate bowl, mix the warm milk with the active dry yeast and let it sit for 5–10 minutes until it becomes foamy.
Step 2: Add the egg and the yeast mixture to the dry ingredients. Mix and knead the dough for about 6–8 minutes until smooth. Cover the dough and place it in the refrigerator for 30 minutes to chill.
Step 3: Prepare the butter block by placing the cold butter between two sheets of parchment paper. Pound and shape it into an 8-inch square, then chill until firm but pliable.
Step 4: Roll the chilled dough into a 16-inch square. Place the butter block in the center diagonally like a diamond, then fold the dough corners over the butter to seal it inside.
Step 5: Roll the dough into an 8×24 inch rectangle. Fold it into thirds like a letter and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times to create layers.
Step 6: Roll the laminated dough to about 1/4-inch thickness. Cut it into 4-inch squares. Place a tablespoon of cream cheese filling (cream cheese blended with sugar, vanilla, and lemon zest) in the center of each square. Fold the corners or shape as desired. Add berries or jam if you like.
Step 7: Place the shaped danishes on parchment-lined baking sheets. Allow them to rise at room temperature for 1 hour. Preheat your oven to 390°F (200°C).
Step 8: Brush the danishes gently with egg wash or milk for a golden finish. Bake them for 15–20 minutes, until they are puffed and golden brown.
Step 9: Let the danishes cool completely. Prepare the glaze by mixing powdered sugar, milk or lemon juice, and vanilla extract. Drizzle the glaze over the pastries before serving.

Tips & Variations

Use chilled butter and dough to achieve the best flaky layers and prevent the butter from melting during lamination.
For a citrusy twist, add lemon zest to the cream cheese filling or to the glaze.
Try topping the danishes with sliced almonds before baking for a nutty crunch.
If you prefer a fruitier version, add a small dollop of your favorite fruit preserves or fresh berries together with the cream cheese filling.

Storage

Store any leftover danishes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 4 days. To refresh, warm them briefly in a 300°F (150°C) oven for 5–7 minutes or microwave for 15 seconds before serving.

How to Serve

Three round Danish pastries sit on a white plate, each with a flaky, golden-brown outer layer twisted into a ring shape. Inside each ring is a smooth, creamy pale yellow layer, topped with a dollop of glossy, light yellow custard or cream. The pastries have a slightly shiny surface, showing a fresh bake. The plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry instead of making the dough from scratch?

Yes, using store-bought frozen puff pastry is a convenient shortcut for this recipe. Simply thaw it according to the package instructions, then proceed with filling, shaping, and baking.

How do I make sure my danishes are flaky and not soggy?

Keep your butter and dough cold during the lamination process to create distinct layers. Avoid overfilling the danishes to prevent sogginess, and bake until golden and crisp.