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Flaky Cheese Danish Recipe

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★★★★★

4.6 from 110 reviews

This deliciously flaky Cheese Danish recipe features a tender, laminated dough filled with a creamy sweetened cream cheese mixture, perfect for a special breakfast or brunch. The Danish pastries are layered with cold butter to create light and flaky layers, then topped with a smooth vanilla glaze and optional fresh berries or preserves for extra flavor and flair.

Ingredients

Scale

For the 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
  • 1 cup + 2 tbsp (250g) cold unsalted butter, for laminating

For the Cream Cheese Filling:

  • 7 oz (200g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

For the Glaze:

  • 1 cup (100g) powdered sugar
  • 1–2 tbsp milk or lemon juice
  • 1/2 tsp vanilla extract

Optional Toppings:

  • Fruit preserves
  • Fresh berries
  • Sliced almonds

Instructions

  1. Make the Dough: In a large bowl, combine flour, sugar, and salt. In a separate small bowl, mix warm milk with yeast and let it sit for 5–10 minutes until foamy. Add the egg and yeast mixture to the dry ingredients. Mix and knead the dough for about 6–8 minutes until smooth and elastic. Cover the dough and chill for 30 minutes.
  2. Prepare Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin or meat mallet, pound and shape the butter into an 8-inch square block. Chill this butter block until firm yet pliable, about 15–20 minutes.
  3. Laminate the Dough: Roll the chilled dough into a 16-inch square. Place the butter block in the center positioned like a diamond shape. Fold the corners of the dough over the butter to fully enclose it. Roll the dough out into a long rectangle approximately 8×24 inches. Fold the dough into thirds like a letter. Chill the dough for 30 minutes. Repeat the rolling into a rectangle and folding into thirds two more times, chilling for 30 minutes between each fold. This process creates the flaky layers.
  4. Shape the Danish: Roll the laminated dough to about 1/4-inch thickness. Cut into 4-inch squares. Place a tablespoon of cream cheese filling in the center of each square. Fold the corners over or shape the dough as desired to enclose the filling. Add fresh berries or fruit preserves on top if desired.
  5. Proof and Bake: Arrange the shaped Danish pastries on parchment-lined baking sheets. Let them rise at room temperature for 1 hour until slightly puffed. Preheat the oven to 390°F (200°C). Optionally, brush the tops with egg wash or milk for a golden finish. Bake for 15–20 minutes until the Danish are golden brown and puffed.
  6. Glaze and Serve: Allow the Danish pastries to cool completely. Prepare the glaze by mixing powdered sugar with milk or lemon juice and vanilla extract until smooth. Drizzle the glaze over the cooled Danishes. Serve immediately and enjoy your flaky, creamy morning treat!

Notes

  • Ensure the butter block is cold but pliable to create distinct layers when laminating.
  • The proofing time is crucial for a light and airy Danish; do not rush this step.
  • You can substitute lemon juice with milk in the glaze depending on your preferred flavor.
  • For a dairy-free version, consider using vegan cream cheese and a non-dairy milk alternative.
  • Optional: sprinkling sliced almonds before baking adds extra crunch and flavor.

Keywords: Cheese Danish, laminated dough, cream cheese filling, breakfast pastry, flaky pastry, homemade Danish, sweet pastry

Find it online: https://todayfoodrecipe.com/flaky-cheese-danish-recipe/