Deliciously Flaky Cheese Danish Recipe for Perfect Mornings Recipe
This Deliciously Flaky Cheese Danish recipe delivers perfect, tender pastries with a buttery laminated dough and a creamy, sweetened cream cheese filling. Ideal for breakfast or brunch, these Danish pastries are topped with a light vanilla glaze and optional fresh berries or fruit preserves, making your mornings extra special.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 45 minutes to 2 hours
- Yield: 12 servings 1x
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: European
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, mix the flour, sugar, and salt. In a separate bowl, combine the warm milk and active dry yeast, letting it sit for 5 to 10 minutes until foamy. Add the egg and the yeast mixture to the dry ingredients, then mix and knead the dough until smooth, about 6 to 8 minutes. Cover the dough and chill it for 30 minutes.
- Prepare Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Pound and shape it into an 8-inch square block using a rolling pin or your hands. Chill the butter block until it is firm but still pliable, ideal for laminating.
- Laminate the Dough: Roll the chilled dough into a 16-inch square. Place the butter block in the center of the dough in a diamond shape. Fold the dough corners over the butter completely sealing it inside. Roll this package into a long rectangle approximately 8 by 24 inches. Fold the dough into thirds as if folding a letter. Chill the dough for 30 minutes. Repeat this rolling, folding, and chilling process two more times, resting the dough in the refrigerator between each fold to develop flaky layers.
- Shape the Danish: Roll the laminated dough to about 1/4-inch thickness. Cut the dough into 4-inch squares. Place about one tablespoon of the cream cheese filling in the center of each square. Fold the corners inward or shape the pastries as desired. Optionally, add fresh berries or fruit jam on top of the filling for extra flavor.
- Proof and Bake: Arrange the shaped Danish pastries on parchment-lined baking sheets. Allow them to rise at room temperature for 1 hour until puffy. Preheat your oven to 390°F (200°C). Brush the tops with egg wash or milk for a golden finish. Bake the Danishes for 15 to 20 minutes, until they are golden brown and cooked through.
- Glaze and Serve: Let the pastries cool completely on a wire rack. In a small bowl, mix the powdered sugar with milk or lemon juice and vanilla extract to create a smooth glaze. Drizzle the glaze generously over the cooled Danishes and serve immediately for a delightful treat.
Notes
- For best lamination, ensure the butter block and dough are similar in temperature and not too soft to prevent butter leakage during rolling.
- The lemon zest in the filling is optional, but it adds a lovely fresh citrus aroma that complements the cream cheese nicely.
- Use cold ingredients for the dough and butter to achieve maximum flakiness.
- Proofing time may vary depending on room temperature; look for visibly puffed dough before baking.
- Danish pastries are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Reheat gently in a warm oven for a few minutes before serving to revive flakiness.
Keywords: cheese danish, laminated dough, cream cheese filling, breakfast pastry, homemade danish, flaky pastry
