Description
Flaky, buttery, and sweet—these homemade Cheese Danish pastries bring the bakery to your kitchen. Perfect for breakfast or brunch, they’re filled with a rich cream cheese center and topped with a simple glaze.
Ingredients
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:
Fruit preserves, fresh berries, or sliced almonds for topping
Instructions
1. In a large bowl, mix flour, sugar, and salt.
2. In another bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
3. Add egg and yeast mixture to dry ingredients. Mix and knead until smooth, about 6–8 minutes.
4. Cover the dough and chill for 30 minutes.
5. Place cold butter between parchment paper and shape into an 8-inch square. Chill until firm but pliable.
6. Roll dough into a 16-inch square. Place butter in the center like a diamond.
7. Fold dough corners over butter to seal, then roll into an 8×24-inch rectangle.
8. Fold into thirds like a letter. Chill 30 minutes. Repeat rolling and folding two more times, chilling between each turn.
9. Roll dough to 1/4-inch thickness and cut into 4-inch squares.
10. Place 1 tablespoon cream cheese filling in center of each square. Fold corners or shape as desired.
11. Add fruit or jam, if using.
12. Place on parchment-lined baking sheets. Let rise at room temperature for 1 hour.
13. Preheat oven to 390°F (200°C). Brush pastries with egg wash or milk.
14. Bake for 15–20 minutes until golden brown.
15. Cool completely. Mix glaze ingredients and drizzle over pastries before serving.
Notes
Ricotta or mascarpone can be used in place of cream cheese for a lighter filling.
Be sure to chill dough between folds to create the flaky layers.
Try raspberry or apricot preserves for added flavor and color.
Store baked Danishes in the refrigerator for up to 5 days; reheat at 325°F (160°C) for 5–7 minutes.
You can freeze shaped, unbaked pastries for up to 1 month and bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 14g
- Fat: 18g
- Protein: 5g