Description
This Deliciously Flaky Cheese Danish Recipe is perfect for creating elegant, buttery pastries that start your mornings right. Featuring a tender, laminated dough filled with a creamy, tangy cream cheese filling, these Danishes are topped with a sweet vanilla glaze, optionally enhanced with fresh berries or fruit preserves. Ideal for breakfast, brunch, or a special treat, this recipe breaks down the lamination process for flaky layers and a rich, satisfying flavor.
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
- Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, combine the warm milk and active dry yeast, letting it sit for 5 to 10 minutes until the mixture becomes foamy. Add the egg and yeast mixture to the dry ingredients, then mix and knead the dough on a lightly floured surface for about 6 to 8 minutes until smooth and elastic. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
- Prepare Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin or a heavy pan, gently pound and shape the butter into an 8-inch square. Chill the butter block in the refrigerator until firm but still pliable, about 15 to 20 minutes.
- Laminate the Dough: Roll the chilled dough out on a lightly floured surface into a 16-inch square. Place the prepared butter block diagonally in the center of the dough, forming a diamond shape. Fold the dough corners over the butter to fully encase it. Roll this packet into a long, thin rectangle approximately 8 by 24 inches. Fold the rectangle into thirds like a business letter. Wrap the dough in plastic and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each to create distinct flaky layers.
- Shape the Danish: After the final chilling, roll the dough out to about 1/4-inch thickness. Cut the dough into 4-inch squares. Spoon about one tablespoon of the cream cheese filling into the center of each square. Fold the corners toward the center or shape the dough as desired to create a Danish shape. Add optional fresh berries or a dollop of fruit preserves on top if using.
- Proof and Bake: Place the shaped Danishes on parchment-lined baking sheets. Allow them to rise at room temperature for about 1 hour or until puffed. Meanwhile, preheat the oven to 390°F (200°C). Optionally brush the Danishes lightly with egg wash or milk for a golden crust. Bake in the preheated oven for 15 to 20 minutes or until they turn golden brown and flaky.
- Glaze and Serve: Remove the Danishes from the oven and let them cool completely on a wire rack. Prepare the glaze by mixing powdered sugar with 1 to 2 tablespoons of milk or lemon juice and vanilla extract until smooth. Drizzle the glaze generously over the cooled Danishes before serving.
Notes
- Keep the butter and dough cold throughout the lamination process to ensure flaky layers.
- The lemon zest in the filling adds a fresh bright flavor but can be omitted if preferred.
- Use room temperature egg for better dough incorporation.
- For a dairy-free version, substitute cream cheese and milk with suitable vegan alternatives.
- Store leftover Danishes in an airtight container for up to 2 days; reheat gently before serving.
- Feel free to experiment with different fillings such as fruit jams or almond paste.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Pastry, Dessert
- Method: Laminating, Baking
- Cuisine: American, Danish-inspired
Nutrition
- Serving Size: 1 Danish
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: Cheese Danish, laminated pastry, creamy filling, breakfast recipe, flaky pastry, cream cheese danish
